This blueberry zucchini cake is a tasty surprise! It’s moist, soft, and filled with sweet blueberries that make every bite bright and cheerful.
Every time I make this cake, it disappears super quickly! I love serving it warm with a sprinkle of powdered sugar on top—yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation of your cake’s structure. If you’d like a gluten-free option, you can use a 1:1 gluten-free flour blend. Just ensure it has xanthan gum for better texture!
Butter: Unsalted butter gives great flavor, but you can also use coconut oil or vegetable oil for a dairy-free version. Melt it slightly for easier mixing if you choose oil.
Zucchini: Grated zucchini adds moisture and nutrition. If you’re out of zucchini, finely grated carrots work well too, though it will change the flavor slightly.
Blueberries: Fresh blueberries are best for flavor and texture. If using frozen, be sure to thaw and drain them well to avoid extra moisture. Alternatively, you can use chopped strawberries or other berries.
Sour Cream: It adds moisture and a little tang. Plain yogurt (Greek or regular) works as a great substitute. For a lighter option, you can use applesauce!
How Do I Ensure My Cake Stays Moist?
Maintaining moisture in your blueberry zucchini cake is key to the perfect texture. Here are some tips:
- **Don’t overmix:** When combining wet and dry ingredients, mix only until just combined to prevent a dense cake.
- **Use freshly grated zucchini:** The fresher, the better! If it’s too watery, squeeze out some excess moisture with a clean kitchen towel.
- **Bake just until done:** Check with a toothpick around 40 minutes. Don’t wait until it’s overly dark. The cake keeps cooking in the pan after you take it out.
- **Cool completely before frosting:** This keeps the frosting from melting and helps preserve moisture in the cake.
By following these tips, you’ll have a wonderfully moist cake every time!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1/2 cup sour cream or plain yogurt
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Fresh blueberries for garnish
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prep and 40-45 minutes to bake. After baking, allow it to cool completely before frosting, which may take about 30 minutes. So in total, you’re looking at around 1 hour and 30 minutes before you can enjoy a slice of this delightful cake!
Step-by-Step Instructions:
1. Prepare Your Baking Dish:
Start by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×9-inch baking pan, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if you’re adding it). Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until it becomes light and fluffy. This should take about 3-5 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs, one at a time, making sure each one is well incorporated before adding the next. Then, mix in the vanilla extract for extra flavor.
5. Incorporate the Zucchini and Sour Cream:
Stir in the grated zucchini and sour cream until everything is nicely combined and smooth.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing gently. Be careful not to overmix—just stir until you can’t see any dry flour.
7. Fold in the Blueberries:
Now, it’s time to fold in the blueberries! Gently stir them in, taking care not to break them, so they stay whole and add a pop of flavor.
8. Pour the Batter:
Pour the batter into your prepared baking pan and spread it out evenly with a spatula.
9. Bake the Cake:
Bake in the preheated oven for 40-45 minutes. A toothpick inserted into the center should come out clean when it’s ready. If it comes out with wet batter, give it another 5 minutes and check again.
10. Cool the Cake:
Once baked, let the cake cool completely in the pan on a wire rack. This usually takes about 30 minutes.
11. Make the Frosting:
While the cake is cooling, prepare the frosting. In a bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
12. Frost the Cake:
Once the cake is totally cooled, spread the cream cheese frosting evenly over the top. Be generous!
13. Garnish and Serve:
To finish, sprinkle fresh blueberries on top of the frosted cake for a beautiful presentation.
14. Slice and Enjoy:
Slice your delicious blueberry zucchini cake, serve it to your friends or family, and enjoy this fruity delight!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that whole wheat flour may make the cake denser, so consider adding an extra tablespoon of liquid if needed.
What Should I Do If My Zucchini Is Watery?
If your grated zucchini is too watery, simply place it in a clean dish towel or paper towel and squeeze out the excess moisture. This will prevent your cake from becoming soggy!
Can I Make This Cake Dairy-Free?
Absolutely! To make it dairy-free, use coconut oil or a dairy-free butter substitute in place of the butter, and opt for a dairy-free yogurt or applesauce instead of sour cream. Just ensure that your cream cheese is also dairy-free if you’re frosting it!
How Do I Store Leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. To keep it moist, you can also cover it with plastic wrap. It can be enjoyed cold or gently reheated in the microwave!
