This delicious blueberry zucchini cake is moist and fluffy, bursting with fresh flavors. The hidden zucchini keeps it tender, while blueberries add a sweet touch that’s hard to resist!
When I bake this cake, my kitchen smells amazing, and I can’t help but sneak a piece (or two). It’s such a fun way to use up that summer zucchini! Enjoy it with a cup of tea!
Key Ingredients & Substitutions
Zucchini: Grated zucchini keeps the cake moist. If you don’t have zucchini, you can use grated carrots for a similar texture!
Blueberries: Fresh blueberries are wonderful, but frozen ones work too. Just toss them in a little flour to prevent sinking before folding them into the batter.
Flour: All-purpose flour is standard here, but you can substitute half with whole wheat flour for extra fiber. Just be aware it may change the texture slightly.
Vegetable Oil: I prefer vegetable oil for its neutral taste and moisture. You can use melted coconut oil or unsweetened applesauce for a lighter option.
Buttermilk: If you don’t have buttermilk, you can make your own by mixing 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let it sit for a few minutes before using.
How Do You Get the Best Texture in This Cake?
Getting a light and fluffy texture is key, and it’s all about how you mix the ingredients. Start by creaming the sugars with the eggs until it’s nicely combined—this incorporated air enhances the fluffiness.
- When adding the dry ingredients, do it gradually. This helps maintain the batter’s aeration.
- Be careful not to over-mix once you add the flour. Stop mixing as soon as everything is just combined to avoid a dense cake.
- Lastly, gently fold in the blueberries to keep them whole. Crushing them can make the cake soggy.
Following these tips will help you achieve a perfect texture that’s both moist and tender! Enjoy your baking!
How to Make Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups fresh or frozen blueberries
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk or plain yogurt
How Much Time Will You Need?
This scrumptious recipe takes about 20 minutes of prep time and 50-60 minutes to bake. Plus, you’ll want to let the cake cool for a bit before slicing. In total, plan for around 1.5 hours to enjoy this delightful blueberry zucchini cake!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or you can line it with parchment paper for easier cleanup.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This combination will offer a lovely flavor and ensure your cake rises well.
3. Prepare the Wet Ingredients:
In a large bowl, beat the eggs with both sugars—granulated and brown—until the mixture is smooth and creamy. This will help create a light texture in your cake.
4. Combine with Oil and Vanilla:
Add the vegetable oil and vanilla extract to the egg mixture and mix well. Then, stir in the grated zucchini. The zucchini adds moisture and keeps the cake tender.
5. Alternate and Mix:
Add the dry ingredients to the wet mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix just until combined to avoid over-mixing, which can make the cake dense.
6. Add the Blueberries:
Gently fold in the blueberries, being careful not to crush them. This step is crucial to keeping the blueberries intact!
7. Bake the Cake:
Pour the batter into the prepared baking pan, smoothing it out evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. The top will be golden and slightly springy to the touch.
8. Cool and Serve:
Allow the cake to cool completely in the pan on a wire rack before slicing and serving. This cake is delightful on its own, dusted with powdered sugar, or you can add a layer of cream cheese frosting for an extra treat!
Enjoy your delicious Moist Blueberry Zucchini Cake!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Sugar Substitutes?
Yes! You can use sugar substitutes like stevia or monk fruit sweetener in place of granulated and brown sugar. Just follow the conversion guidelines on the package for the right amounts to use.
What If I Don’t Have Buttermilk?
No worries! You can create a buttermilk substitute by mixing 1/2 cup of milk (any kind) with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly, and then use it in the recipe as directed.
Can I Freeze This Cake?
Absolutely! After the cake has completely cooled, wrap it tightly in plastic wrap, then aluminum foil. It can be frozen for up to three months. To serve, thaw it in the fridge overnight or at room temperature for a few hours.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresher longer, you can refrigerate it, but make sure to let it come back to room temperature before serving for the best texture.
