This moist blueberry zucchini cake is a delicious twist on your regular cake! With fresh blueberries and grated zucchini, it’s fruity, moist, and oh-so-tasty.
Honestly, who knew sneaking in veggies could taste this good? I love it for breakfast, and even my kids eat it without a fuss. It’s cake—what’s not to like? 🎂
Making it is a breeze! Just mix, bake, and enjoy. Plus, it’s a great way to use up those summer zucchinis. You’ll want to keep this recipe close!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cake, giving it structure. If you’re looking for a gluten-free option, you can swap it with a 1:1 gluten-free flour blend, which works quite well in most recipes.
Granulated and Brown Sugar: The combination gives the cake a nice sweetness with depth. If you’re trying to reduce sugar, you could substitute half with applesauce for moisture and sweetness without the extra calories.
Zucchini: Fresh grated zucchini keeps the cake moist. If you don’t have zucchini, unsweetened applesauce is a good alternative, though it will change the flavor a bit.
Blueberries: Fresh blueberries provide bursts of flavor, but frozen works too. Just remember, if using frozen, don’t thaw them beforehand to avoid a muddy batter.
Nuts: Walnuts or pecans add crunch. If you prefer a nut-free cake, simply leave them out—still delicious!
How Do I Keep My Cake Moist?
To achieve that beautiful moist texture in your blueberry zucchini cake, always aim to not overmix your batter. Here’s how to do it:
- Combine wet and dry ingredients until just mixed. A few lumps are perfectly fine!
- Use room temperature eggs. They incorporate better, leading to a fluffier cake.
- Don’t overbake! Check for doneness around the 45-minute mark with a toothpick; it should come out clean, but be careful not to let it bake too long.
Letting the cake cool in the pan for at least 10-15 minutes before transferring will also help maintain moisture!
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
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This scrumptious cake takes about 15 minutes to prepare and 45-55 minutes to bake. Don’t forget to let it cool before slicing! In total, you’ll need around 1 hour and 15 minutes to enjoy this delicious treat.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×13 inch baking pan or line it with parchment paper. This will help prevent sticking and make it easier to remove the cake later.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step ensures the leavening agents are evenly distributed. Set this mixture aside for later.
3. Mix the Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture is smooth and creamy. This will create a wonderful base for your cake. Next, add in the vegetable oil and vanilla extract, mixing well until everything is combined.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make your cake dense.
5. Fold in the Extras:
Gently fold in the grated zucchini and blueberries. If you’re using nuts, this is the time to add them as well! Mixing these in with care will keep the blueberries intact, ensuring you get bursts of flavor in every bite.
6. Prepare for Baking:
Pour the batter into your prepared pan and spread it evenly using a spatula. This will help your cake bake evenly.
7. Bake the Cake:
Place the pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. This might take a few extra minutes, depending on your oven.
8. Cool and Serve:
Once baked, take the cake out of the oven and let it cool in the pan on a wire rack for about 10-15 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, slice it up and enjoy this delightful moist blueberry zucchini cake with a cup of tea or coffee!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Different Fruits in This Recipe?
Absolutely! While blueberries are delicious, you can substitute them with raspberries, chopped strawberries, or even diced peaches. Just keep in mind that you want to use fruits that are similarly juicy for the best results.
How Do I Store Leftover Cake?
Store the leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week, or freeze it for up to 3 months. Just make sure to wrap it well for freezing!
Can I Make This Cake Gluten-Free?
Yes! You can use a 1:1 gluten-free flour blend to substitute the all-purpose flour. Just ensure the blend you choose contains xanthan gum or add some for the right texture.
What If My Zucchini Is Very Watery?
If your zucchini is quite watery, pat it dry with paper towels after grating. Excess moisture can affect the cake’s texture, so removing some of that liquid helps keep the cake moist but not soggy.
