This moist blueberry zucchini cake is the perfect way to enjoy a sweet treat with a twist! Packed with juicy blueberries and grated zucchini, it’s super delicious and soft.
I love how sneaky this cake is; you get your veggies in while satisfying your sweet tooth! It’s also a great way to use up any extra zucchini from the garden! 🥒💙
Key Ingredients & Substitutions
All-Purpose Flour: This is your base flour, giving the cake structure. You can substitute with a gluten-free mix if needed, but the texture may slightly vary.
Zucchini: Grated zucchini adds moisture and a subtle green veggie boost. If you’re short on zucchini, grated carrots work well too!
Blueberries: Fresh blueberries are best for this cake. If they’re out of season, frozen blueberries will work, but be careful as they can bleed into the batter.
Butter: Unsalted butter is what I recommend for flavor control. If you’re dairy-free, coconut oil or vegan butter can be good alternatives.
Sour Cream/Yogurt: This ingredient keeps the cake moist. Plain Greek yogurt is a great substitute if you want a protein boost.
How Do I Get My Cake to Be Perfectly Moist?
The secret to a moist cake lies in the balance of ingredients and not overmixing. Here’s how to ensure your blueberry zucchini cake stays fluffy:
- Make sure to squeeze excess water out of the zucchini. Too much moisture can make the cake soggy.
- Mix the wet and dry ingredients until just combined; overmixing can make the cake dense.
- Adding sour cream or yogurt is key because it adds moisture without thinning out the batter.
- Stick to the baking time closely. Test for doneness using a toothpick; it should come out clean but remember that it continues to bake slightly after being removed from the oven.
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 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
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
- 1 cup fresh blueberries, plus extra for garnish
- 1/2 cup sour cream or plain yogurt
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 40–45 minutes to bake, plus some time to cool before serving. Allow at least an hour for cooling after baking to ensure the best flavor and texture for the frosting!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 8×8-inch baking pan by greasing and flouring it or lining it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents throughout the flour.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take 2-3 minutes.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is combined.
5. Incorporate the Zucchini:
Gently fold in the grated zucchini using a spatula or wooden spoon, making sure it’s evenly mixed into the batter.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix as this can lead to a dense cake.
7. Add Blueberries and Sour Cream:
Next, fold in the sour cream and fresh blueberries gently, ensuring you don’t crush the berries. This keeps their juiciness intact!
8. Bake the Cake:
Pour the batter into your prepared pan and smooth the top with a spatula. Place it in the oven and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
9. Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This step is essential for proper frosting application!
10. Make the Frosting:
While your cake cools, prepare the frosting. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the sifted powdered sugar and vanilla extract, mixing until fluffy and well combined.
11. Frost the Cake:
Once the cake is completely cooled, spread the cream cheese frosting evenly across the top. Feel free to be generous with the frosting!
12. Garnish and Serve:
Top with additional fresh blueberries for a lovely presentation. Cut the cake into squares and serve it to your friends and family. Enjoy this wonderfully moist and flavorful blueberry zucchini cake!
FAQ for Moist Blueberry Zucchini Cake
Can I Substitute the Zucchini with Other Vegetables?
Yes, you can use finely grated carrots or even applesauce as a substitute for zucchini! Just make sure to squeeze out any excess moisture to maintain the cake’s texture.
How Should 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. Just let it come to room temperature before serving!
Can I Make This Cake Gluten-Free?
Absolutely! Just replace the all-purpose flour with a 1:1 gluten-free flour blend. You may need to adjust the baking time slightly, so keep an eye on it while baking.
What If I Don’t Have Cream Cheese for the Frosting?
No problem! You can use mascarpone cheese, or for a lighter option, try whipped cream or a buttercream frosting. Just be aware that the flavor will be a bit different!
