This moist blueberry zucchini cake is a sweet treat packed with juicy blueberries and hidden veggie goodness. Perfect for breakfast or dessert, it’s super soft and flavorful!
I love how you can sneak in some veggies without anyone noticing! It’s the ultimate way to enjoy a slice while feeling a little healthier. Plus, it smells amazing while baking! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This provides structure to the cake. If you need a gluten-free option, you can use a 1:1 gluten-free baking flour. Just make sure it includes xanthan gum for best results.
Zucchini: Make sure to finely shred your zucchini. You can substitute with shredded carrots for a different flavor, but zucchini is moist and blends well in this cake.
Blueberries: Fresh blueberries are ideal, but you can use frozen ones in a pinch. Just toss them in a little flour before adding to avoid them sinking to the bottom of the cake.
Sour Cream/Greek Yogurt: Both add moisture. If you want to lighten it up, you can use applesauce. The texture will be slightly different, but the cake will still be delicious!
Cream Cheese: For the frosting, you can use mascarpone cheese or even a dairy-free cream cheese alternative if you have dietary restrictions.
How Can I Ensure My Cake Comes Out Moist?
To keep your blueberry zucchini cake moist, follow these tips closely:
- Don’t overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Use room temperature ingredients: Allow your eggs, butter, and sour cream to sit at room temperature before mixing. This helps everything blend better and achieve a smooth texture.
- Don’t skip the sour cream: This ingredient adds moisture and richness. If using applesauce as a substitution, remember it can lighten the texture a bit.
- Bake just until done: Keep an eye on the cake toward the end of baking. Check with a toothpick: it should come out clean but not dry. Overbaking can lead to a dry cake.
How to Make Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon 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 cup finely shredded zucchini (about 1 medium zucchini)
- 1 1/2 cups fresh blueberries, washed and drained
- 1/2 cup sour cream or Greek yogurt
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Fresh blueberries for garnish
How Much Time Will You Need?
This recipe takes approximately 15 minutes for preparation and about 40-45 minutes of baking time. After baking, allow the cake to cool completely (about 30-60 minutes) before frosting. In total, plan for around 1.5 to 2 hours from start to finish, including cooling time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare an 8×8 inch baking pan by greasing and flouring it or lining it with parchment paper to ensure easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and optional cinnamon. Whisk these dry ingredients together and set them aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial for creating a good texture in your cake!
4. Add Eggs and Vanilla:
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then, mix in the vanilla extract to combine.
5. Incorporate the Zucchini and Sour Cream:
Fold the finely shredded zucchini and sour cream (or Greek yogurt) into the mixture until just combined. This adds moisture and keeps your cake tender!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing gently. Be careful not to overmix; you want just combined ingredients for a fluffy cake.
7. Fold in the Blueberries:
Gently fold in the fresh blueberries, taking care not to break them. This will ensure your cake has bursts of blueberry goodness throughout.
8. Bake the Cake:
Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the Cake:
Once baked, allow the cake to cool completely in the pan on a wire rack. This will take about 30-60 minutes, depending on your room temperature.
10. Make the Cream Cheese Frosting:
While the cake cools, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, mixing until the frosting is fluffy.
11. Frost the Cake:
Once the cake has cooled, spread the cream cheese frosting evenly over the top with a spatula.
12. Garnish and Serve:
Finally, garnish your frosted cake with fresh blueberries. Slice, serve, and enjoy the delightful moist blueberry zucchini cake!
This cake is not only delicious but also a great way to sneak in some veggies! Enjoy your baking!
FAQ About Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just toss them in a little flour before adding them to the batter to prevent them from sinking. There’s no need to thaw them beforehand.
How Do I Store Leftover Cake?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag for up to 3 months.
Can I Substitute Zucchini with Other Vegetables?
You can substitute shredded zucchini with shredded carrots or even applesauce. However, the texture and taste may vary slightly, so keep that in mind for the final result!
What Can I Use Instead of Cream Cheese for the Frosting?
If you’re looking for a different frosting option, you can use mascarpone cheese for a light and creamy texture, or opt for a dairy-free cream cheese alternative to keep it vegan-friendly.
Feel free to ask more questions if you need further assistance!
