This moist blueberry zucchini cake is a wonderful treat! With juicy blueberries and tender zucchini, it’s both sweet and satisfying. Plus, it’s a great way to sneak in some veggies!
Honestly, who knew zucchini could taste this good in a cake? I love serving it warm with a sprinkle of powdered sugar on top. It’s hard to resist grabbing another slice! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cake. For a gluten-free option, try almond flour or a gluten-free baking blend, but be aware that texture may vary.
Zucchini: Use medium-sized zucchini. If you’re not a fan, finely grated carrots can also work well, adding sweetness without overpowering the flavor. Make sure to squeeze out excess moisture!
Blueberries: Fresh blueberries provide the best flavor, but if you have frozen ones, use them directly without thawing to prevent the batter from turning blue. Blackberries or raspberries can be nice alternatives too!
Sugar: I love the combination of granulated and brown sugar for added moisture and taste. If you’re looking to cut sugar, reduce the amounts slightly or try coconut sugar for a different flavor.
How Do I Get My Cake to Rise Properly?
Getting the perfect rise is all about the leavening agents. Make sure your baking powder and baking soda are fresh; they lose potency over time. Mix dry ingredients well and don’t overmix when combining wet and dry ingredients.
- Combine everything gently until just mixed; lumps are okay!
- Don’t open the oven door too soon while baking, as this can cause your cake to collapse.
Enjoy baking this delightful cake! It’s a wonderful way to use up zucchini and make something scrumptious.
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
- 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
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated zucchini (about 1 medium zucchini)
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prep, and then you’ll need around 40-50 minutes to bake. After baking, let it cool for about 15 minutes before transferring it to a wire rack. It’s a great treat that’s easy to make!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare your baking pan by greasing and flouring a 9×13 inch pan, or you can use two 8-inch round pans if you prefer layers.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until they are well combined. Set this bowl aside for now.
3. Combine Sugars and Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until everything is nicely mixed. Add the eggs one at a time, making sure to mix well after each one. Stir in the vanilla extract until it’s all smooth.
4. Combine Wet and Dry Mixtures:
Now, gently add the dry ingredients to the wet mixture. Stir together just until combined—be careful not to overmix. It’s okay if a few small lumps are still there; it will keep the cake moist!
5. Add Zucchini and Blueberries:
Fold the grated zucchini and blueberries gently into the batter. If you’re using nuts, toss them in too. This combination is what makes the cake so special!
6. Pour and Bake:
Pour the batter into the prepared pan(s) and smooth the top. Now it’s time to bake! Place the pan in the oven and bake for 40-50 minutes for a 9×13 pan, or about 25-30 minutes for two 8-inch pans. Check with a toothpick; it should come out clean or with a few moist crumbs attached.
7. Cool and Serve:
Once done, take the cake out of the oven and let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. If you want, dust the top with powdered sugar before serving to make it extra pretty!
Enjoy this moist, flavorful cake that beautifully combines the sweetness of blueberries with the subtle earthiness of zucchini! Perfect for dessert or as a sweet snack with your coffee!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Other Types of Flour?
Yes! You can substitute all-purpose flour with whole wheat flour for a healthier option, or use a gluten-free flour blend. Just be aware that texture may vary with different flours.
Can I Use Frozen Blueberries?
Absolutely! If you’re using frozen blueberries, there’s no need to thaw them first. Just fold them directly into the batter to prevent discoloration.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week or freeze for up to 3 months. Just make sure to wrap it tightly!
Can I Make This Cake Ahead of Time?
Definitely! You can bake the cake a day in advance. Just let it cool completely, then store it in the fridge, wrapped tightly. Bring it to room temperature before serving, or enjoy it cold!
