This moist blueberry zucchini cake is a delightful treat! Packed with juicy blueberries and tender zucchini, it’s a sweet surprise that’s fun to share.
Honestly, I love how the zucchini keeps it super moist. You won’t even notice it’s there! Perfect for breakfast or a snack—who says cake can’t be healthy? 😊
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and a sneaky health boost. If you can’t find zucchini, try using grated carrots as a fun substitute. Both keep the cake tender.
Blueberries: Fresh blueberries are a winner here! If they’re out of season, frozen blueberries work too—just toss them in straight from the freezer for even distribution.
Flour: All-purpose flour is the staple, but if you want to make it lighter, consider using whole wheat flour or a gluten-free blend. Adjust the liquid slightly if needed.
Sugars: The combination of granulated and brown sugar gives depth. You can swap honey or maple syrup for the sugar, but reduce other liquids slightly to balance it out.
Oil: While vegetable oil keeps the cake moist, you can swap it for applesauce for a lower-fat option. This will slightly change the flavor and texture, but it will still be delicious!
How Do I Bake the Perfect Blueberry Zucchini Cake?
Getting this cake just right takes a few careful steps. First, always preheat your oven—it helps the cake rise properly. Here’s how to ensure you bake the perfect cake:
- Grease and flour your pans well to prevent sticking; using parchment paper can also help.
- Don’t over-mix your batter—mix just until the flour disappears. This keeps your cake tender and not tough.
- When adding zucchini and blueberries, fold gently to avoid smashing the berries.
- Check for doneness by inserting a toothpick into the center; it’s done when it comes out clean or with a few moist crumbs.
- Let it cool in the pan for a brief time before moving it, as this helps maintain its shape.
With these tips, your blueberry zucchini cake will be moist, flavorful, and a hit at any gathering!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
Basic Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Fresh Ingredients:
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prep and 40-50 minutes to bake, depending on your pan size. Allow an additional 10 minutes for cooling in the pan. In total, plan for just under 1.5 hours before you can enjoy this sweet treat!
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×13 inch baking pan or two 8-inch round cake pans to ensure your cake comes out easily.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mixture will give your cake some extra flavor and a nice rise. Once mixed, set it aside.
3. Combine Wet Ingredients:
In a large bowl, add the granulated sugar, brown sugar, and vegetable oil. Use a whisk or mixer to combine these well. Then, beat in the eggs one at a time and stir in the vanilla extract until everything is well blended.
4. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients from the first bowl into the wet ingredients, mixing just until everything is combined. Be careful not to over-mix; it’s perfectly fine if there are a few small lumps!
5. Add Zucchini and Blueberries:
Now it’s time to fold in the grated zucchini and blueberries. Be gentle to keep the blueberries intact! If you want to add nuts for some crunch, now’s the time to fold them in as well.
6. Bake the Cake:
Pour the batter evenly into your prepared baking pan(s). Bake in the preheated oven for about 40-50 minutes for the 9×13 pan or 30-35 minutes for the round pans. Check for doneness by inserting a toothpick in the center—it should come out clean or with just a few crumbs.
7. Cool the Cake:
Once baked, let your cake cool in the pan for about 10 minutes. This helps it set before you transfer it to a wire rack to cool completely.
8. Serve and Enjoy:
After it’s cooled, you can dust the top with powdered sugar or gently frost it with cream cheese frosting for an extra sweet touch. Enjoy your moist blueberry zucchini cake as a delicious breakfast treat or a delightful dessert!
This cake is not just easy to make; it’s also a fun way to sneak in some veggies. Happy baking!
FAQ for Moist Blueberry Zucchini Cake
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini, you can use grated carrots as a substitute. Both options will keep your cake moist and flavorful!
What If I Want to Use Frozen Blueberries?
Frozen blueberries work great in this recipe! Just toss them in still frozen without thawing; this prevents them from bleeding into the batter.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to 3 months.
Can I Make This Cake Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend instead of regular flour. Just ensure it contains xanthan gum for optimal texture and rise.
Feel free to reach out if you have any more questions or need additional tips for this delicious cake!
