This moist blueberry zucchini cake is a delightful treat! It’s packed with juicy blueberries and shredded zucchini, making it tasty and a bit healthier, too.
Honestly, I love how the zucchini keeps it so soft. Pair a slice with your morning coffee, and you’re set for a good day. Trust me, it disappears fast! 😋
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect here. If you’re looking for a gluten-free option, try a 1:1 gluten-free baking blend. It provides a similar texture!
Zucchini: I love using freshly shredded zucchini. If zucchini isn’t available, you can substitute grated carrots for a different flavor and moisture.
Blueberries: Fresh blueberries are best, but frozen works too. Just don’t thaw them; this keeps the cake from getting too wet and maintains that lovely burst of flavor.
Oils: I usually stick with vegetable oil, but you can use canola or even melted coconut oil for a different twist. Just remember, the oil helps keep the cake moist!
How Do I Fold Ingredients Without Overmixing?
Folding ingredients is a gentle technique that helps keep your cake light and fluffy. Here’s how to do it right!
- Use a rubber spatula or wooden spoon. Start at the edge of the bowl and cut down through the ingredients in the center.
- Gently lift and turn the mixture over, rotating the bowl as you go.
- Repeat until just combined, meaning you can still see some streaks of flour – this is key! Overmixing can make the cake dense.
Remember, it’s normal to have some lumps, especially when adding blueberries!
How to Make Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (about 1 medium zucchini, unpeeled)
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
Optional Toppings:
- Powdered sugar for dusting
- Cream cheese frosting
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 45-55 minutes to bake. After baking, let it cool completely. So, set aside about 1 hour and 15 minutes in total, and you’ll have a delicious cake ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×13-inch baking pan, or line it with parchment paper to make the cake easy to remove later.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step helps to evenly distribute the leavening agents and spices. Once mixed, set this bowl aside for now.
3. Creaming the Sugars:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until they’re well combined. It should look nice and smooth!
4. Adding Eggs and Vanilla:
Now, add the eggs one by one, mixing well after each addition. This helps incorporate a good amount of air into the cake. After all the eggs are added, stir in the vanilla extract for extra flavor.
5. Incorporating Zucchini:
Next, gently fold in the shredded zucchini with a spatula until it’s evenly mixed in. This addition is what makes the cake moist and adds a slightly sweet flavor.
6. Combining Wet and Dry Ingredients:
Carefully add the dry mixture to the wet ingredients, folding gently until just combined. Remember not to overmix; a few lumps are okay!
7. Adding Blueberries:
Now it’s time to fold in those delicious blueberries, spreading them evenly throughout the batter. They’ll burst with flavor as they bake!
8. Baking the Cake:
Pour the batter into your prepared pan and spread it out evenly. Pop it in the oven and bake for 45-55 minutes. It’s done when a toothpick inserted into the center comes out clean.
9. Cooling Time:
Once baked, let the cake cool completely in the pan on a wire rack. This will ensure it retains its moisture and flavor.
10. Serving It Up:
If you want, finish off your cake with a light dusting of powdered sugar or spread some cream cheese frosting on top for an extra treat. Slice it up and enjoy!
That’s it! Your moist blueberry zucchini cake is ready to be enjoyed. Happy baking! 🎉
Can I Substitute Other Ingredients?
Absolutely! If you don’t have vegetable oil, you can use melted coconut oil or canola oil instead. For the all-purpose flour, a gluten-free blend can work well too. Just make sure to check the ratio on the package!
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature if you’ll eat them within a couple of days. For longer storage, keep the cake in the fridge for up to a week, or you can freeze slices for later enjoyment—just wrap them tightly in plastic wrap and store in a freezer bag!
Can I Use Other Fruits Instead of Blueberries?
Definitely! You can swap in other berries like raspberries or blackberries, or even diced fruits like apples or peaches. Just keep in mind that the moisture content might change slightly, so adjust baking time if needed.
What If My Zucchini is Watery?
If you notice your shredded zucchini is extra watery, you can lightly squeeze it in a clean kitchen towel to remove some moisture before adding it to the batter. This will help keep your cake from getting too dense!
