This moist blueberry zucchini cake is a delightful treat! With fresh blueberries and grated zucchini mixed in, it’s both sweet and secretly healthy. 🍰
Honestly, you won’t even notice the zucchini in there—it’s like a magic trick! I love having a slice for breakfast with my coffee. It feels indulgent, but I know it’s got some veggies in it!
Key Ingredients & Substitutions
Zucchini: Fresh, medium zucchini works best here! If you don’t have zucchini, grated carrots can give similar moisture. Just remember to squeeze out excess water before adding!
Blueberries: Use fresh blueberries for the best flavor. If they’re not in season, frozen blueberries are a good alternative—just toss them in flour to keep them from sinking.
Sour Cream: I like using sour cream for its tangy flavor. You can swap it out with Greek yogurt for a healthier twist, which also works great to keep the cake moist.
Cream Cheese: Regular cream cheese is perfect for frosting. For a lower-fat option, you can try a light cream cheese spread—you’ll still get that delicious flavor, but it’s less rich.
How Do I Ensure My Cake Turns Out Moist Every Time?
Keeping your cake moist is all about the right balance of ingredients and careful baking. Here are some tips to help you succeed:
- Don’t skip the zucchini! It adds moisture that’s crucial for this recipe.
- Be gentle when mixing in the zucchini and blueberries to avoid breaking them apart.
- A toothpick inserted into the center should come out clean, but if it has a few moist crumbs, that’s fine. Avoid overbaking!
- Cool the cake completely in the pan to help retain moisture before frosting it.
By following these tips, you’ll have a wonderfully moist cake that everyone will enjoy!
Moist Blueberry Zucchini Cake
Ingredients:
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups fresh blueberries (plus extra for garnish)
For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 to 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
Time Needed
You’ll need about 15 minutes for preparation and around 40-45 minutes for baking. Make sure to set aside additional time for the cake to cool completely before frosting, which usually takes about 30 minutes. In total, expect to spend around 1 hour and a half if you include the cooling time!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First things first! Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan, or you can line it with parchment paper—this will make removing the cake easier when it’s done baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes and is key for a tender cake!
4. Incorporate Eggs and Other Wet Ingredients:
Add the eggs one at a time, making sure each is well incorporated before adding the next. Then, mix in the vanilla extract and sour cream until everything is combined nicely.
5. Combine Dry and Wet Ingredients:
Now, it’s time for the fun part! Gradually add your dry ingredients to the wet mixture, stirring gently until everything is just combined. Be careful not to overmix; we want to keep that fluffy texture!
6. Add the Zucchini and Blueberries:
Gently fold in the shredded zucchini and fresh blueberries. Make sure you do this carefully to prevent the blueberries from bursting, which can make a mess!
7. Pour and Bake:
Pour the batter into the prepared pan and smooth out the top with a spatula. Pop it in the oven and bake for 40 to 45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean with just a few crumbs attached.
8. Cool the Cake:
Let the cake cool completely in the pan on a wire rack. This prevents it from steaming and becoming soggy!
9. Make the Frosting:
While your cake cools, prepare the frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until you have a smooth frosting.
10. Frost and Garnish:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Finish it off by garnishing with extra fresh blueberries for that beautiful presentation.
11. Slice and Serve:
Now, slice your delicious blueberry zucchini cake and serve it up! Enjoy the delightful combination of flavors, and watch as your friends and family enjoy this moist and tasty treat!
This cake is perfect for dessert, brunch, or a sweet snack, bringing together the great flavors of blueberries, zucchini, and cream cheese frosting. Happy baking! 🎂
Frequently Asked Questions (FAQ)
Can I Use Frozen Blueberries for This Cake?
Absolutely! Just remember to add them straight from the freezer, but toss them in a little flour first to prevent them from sinking in the batter. They’ll still bake up beautifully!
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, wrap individual slices in plastic wrap and store them in a freezer bag for up to 3 months!
Can I Make This Cake Dairy-Free?
Yes, you can absolutely make it dairy-free! Substitute the butter with a dairy-free alternative and use almond or coconut yogurt instead of sour cream or Greek yogurt. For the frosting, you can use a dairy-free cream cheese option.
What If I Don’t Have Zucchini?
If you don’t have zucchini, grated carrots can work in a pinch! They’ll add a similar moisture to the cake. Just remember to squeeze out any excess water to keep the cake from getting soggy!
