This Moist Blueberry Zucchini Cake is a fantastic treat! It’s fluffy, loaded with juicy blueberries, and has a twist of healthy zucchini that keeps it tender and moist.
Trust me, no one will guess there’s zucchini in there! I love serving it warm with a little butter. It’s the perfect way to sneak in some veggies and satisfy your sweet tooth at the same time!
Key Ingredients & Substitutions
All-purpose flour: This is the main ingredient for structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. I personally prefer a blend with a bit of almond flour for added moisture.
Shredded zucchini: It keeps the cake moist and adds a healthy touch. You can substitute it with unsweetened applesauce (about 1 cup) if you don’t have zucchini on hand, but the texture might be slightly different.
Blueberries: Fresh blueberries are ideal, but you can use frozen ones too. Just toss them in a little flour before adding to the batter to prevent them from sinking. Also, feel free to swap in another berry like raspberries or chopped strawberries for a different flavor!
Sour cream or Greek yogurt: This adds moisture and richness. If you’d like a dairy-free alternative, try coconut yogurt or a nut-based yogurt.
What’s the Best Way to Shred Zucchini for the Cake?
Shredding zucchini properly is crucial for this cake. The key is to squeeze out excess moisture, which helps prevent a soggy cake.
- Start by washing the zucchini and trimming off the ends.
- Use a box grater or food processor to shred it finely. Aim for about 1 ½ cups.
- Place the shredded zucchini in a clean kitchen towel or paper towel, and twist it to remove as much moisture as possible. This step is really important for texture!
This will ensure your cake comes out light and fluffy instead of too dense. Enjoy baking your cake with this handy tip!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh blueberries
- ½ cup sour cream or Greek yogurt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- Fresh blueberries for garnish
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time and 35-40 minutes of baking. After the cake cools, you’ll spend a few more minutes making the frosting. Altogether, you’ll enjoy this delicious cake in less than 2 hours!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease and flour an 8×8-inch baking pan, or you can line it with parchment paper for easy removal later. This will keep your cake from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, take a whisk and combine the flour, baking powder, baking soda, salt, and optional cinnamon. This is the dry mix that will add lift and flavor to your cake, so make sure it’s well combined.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs and sugar together with a mixer until the mixture looks light and fluffy. Pour in the vegetable oil and vanilla extract, mixing well until fully incorporated.
4. Add Zucchini and Sour Cream:
Stir in the shredded zucchini and sour cream until everything is mixed nicely. The zucchini will add moisture and sweetness to your cake!
5. Combine Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet mixture just until combined. It’s okay if there are a few small lumps—just don’t overmix to keep your cake light and fluffy!
6. Fold in the Blueberries:
Carefully fold in the fresh blueberries, making sure not to crush them. These sweet bursts will make your cake even more delightful!
7. Pour and Bake:
Pour the batter into your prepared pan, spreading it out evenly. Bake in the preheated oven for 35-40 minutes. You know it’s done when a toothpick inserted in the center comes out clean.
8. Cool Your Cake:
Once baked, let the cake cool completely in the pan on a wire rack. This could take about 30 minutes.
9. Make the Cream Cheese Frosting:
While your cake cools, whip up the frosting! In a separate bowl, beat the softened cream cheese and butter together until it’s smooth. Gradually add powdered sugar and the vanilla extract, mixing until it’s light and fluffy.
10. Frost and Garnish:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. For an extra touch, sprinkle fresh blueberries on top as a beautiful garnish.
11. Serve and Enjoy!
Cut the cake into squares and serve it up! This Moist Blueberry Zucchini Cake is perfect for any occasion, and I hope you love every bite!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work well in this recipe. Just toss them in a little flour before adding to the batter to prevent them from sinking to the bottom. No need to thaw them first—just fold them in while they’re still frozen!
What If I Don’t Have Zucchini on Hand?
No problem! You can substitute the shredded zucchini with an equal amount of unsweetened applesauce. This will still keep your cake moist, but the flavor may be slightly different, offering a sweeter taste.
Can I Make This Cake Ahead of Time?
Definitely! You can bake the cake a day in advance. Just store it tightly wrapped at room temperature. Frost it on the day you plan to serve it for the best flavor and texture.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. If you prefer, you can also freeze it for up to 3 months. Just wrap individual pieces in plastic wrap and aluminum foil before freezing for the best results!
