This Moist Blueberry Zucchini Cake is a tasty treat that combines juicy blueberries and healthy zucchini. It’s super soft and perfect for breakfast or dessert!
Honestly, who knew sneaking in veggies could be this delicious? 🍰 I love enjoying a slice with my morning coffee—it’s like having cake for breakfast, and no one needs to know! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour provides structure to the cake. For a gluten-free option, you can use a gluten-free flour blend. Just make sure it has xanthan gum for better binding.
Zucchini: Grated zucchini adds moisture but you can substitute it with shredded carrots for a different flavor. Just ensure to squeeze out excess moisture before adding.
Blueberries: Fresh blueberries are best, but frozen will work too. Just toss them in flour before folding into the batter to prevent sinking.
Sugars: Using a mix of granulated and brown sugar gives depth. You can replace them with coconut sugar for a lower glycemic option, though the cake may be slightly darker.
How Do You Avoid Overmixing the Batter?
A common challenge when making cakes is avoiding overmixing, which can make them tough. Here’s how to do it:
- Mix the wet and dry ingredients just until you see no flour. It’s okay if there are a few small lumps.
- When adding zucchini and blueberries, use a gentle folding motion instead of stirring vigorously.
- Keep an eye on the timer too; pulling the cake out when it’s done will keep it from continuing to cook in the pan.
With these tips, you’ll have a delicious and moist Blueberry Zucchini Cake to share! Enjoy! 🎉
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
Add-ins:
- 1 cup fresh blueberries, rinsed and patted dry
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes approximately 15 minutes for preparation and around 40-50 minutes for baking. After baking, allow an additional 15 minutes to cool in the pan, plus time to cool completely on a wire rack. So, you’re looking at about 1 hour and 10 minutes in total before you’re ready to enjoy your cake!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While the oven is heating up, grease and flour a 9×13 inch baking pan or two 8-inch round pans to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to ensure everything is evenly distributed. Set this mixture aside as you prepare the wet ingredients.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until everything is well combined and smooth.
4. Add the Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract to add that lovely flavor to the cake.
5. Mix Dry Ingredients into Wet:
Gradually add the dry ingredients to the wet mixture, mixing just until everything is incorporated. Don’t worry if it’s a little lumpy; overmixing can make your cake tough.
6. Add the Zucchini:
Gently fold in the grated zucchini. This is where the moisture and nutrition come in! Make sure it’s well combined without over-mixing.
7. Fold in Blueberries and Nuts:
Now, carefully fold in the fresh blueberries and chopped nuts if you’re using them. Be gentle to avoid crushing the blueberries!
8. Pour and Smooth:
Pour the batter into the prepared pan(s), using a spatula to smooth the top evenly.
9. Bake:
Place the cake in the oven and bake for 40-50 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, it’s ready!
10. Cool Down:
Let the cake cool in the pan for about 15 minutes. Then, carefully take it out of the pan and let it cool completely on a wire rack.
11. Serve and Enjoy:
If you like, dust the cooled cake with powdered sugar or serve with cream cheese frosting for a special touch. Now, slice up your cake and enjoy every bite of this moist, flavorful Blueberry Zucchini Cake!
Happy baking! 🎉
Frequently Asked Questions (FAQ)
Can I Substitute Other Vegetables for Zucchini?
Yes! You can replace the zucchini with shredded carrots or even mashed bananas for a different flavor profile. Just be sure to adjust the moisture accordingly if needed.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week or freeze slices individually for up to 3 months.
Can I Use Frozen Blueberries?
Absolutely! If you’re using frozen blueberries, add them straight from the freezer to avoid them bleeding into the batter. Tossing them in a little flour can help prevent them from sinking.
Can I Make This Cake Ahead of Time?
Yes, you can make this cake a day in advance. Just let it cool completely, wrap it tightly in plastic wrap, and refrigerate. Bring it to room temperature before serving for the best flavor.
