This Moist Blueberry Zucchini Cake is a delightful treat that combines fresh blueberries and grated zucchini. It stays soft and fluffy, making it perfect for any occasion!
Using zucchini not only adds moisture but also makes the cake a bit healthier. I love baking this for breakfast; it’s like having cake at a brunch party! 🍰🥒
Key Ingredients & Substitutions
Flour: I use all-purpose flour for a soft texture. If you have dietary needs, you could try gluten-free flour. Just make sure it has a 1:1 ratio.
Vegetable Oil: I prefer vegetable oil for moisture. If you want a healthier option, you can use unsweetened applesauce or melted coconut oil!
Zucchini: Fresh, grated zucchini is key for moisture. If you don’t have zucchini, shredded carrots could be a fun substitute, giving a different flavor.
Blueberries: Fresh blueberries are fantastic. If they aren’t available, frozen blueberries work well too. Just remember to thaw and drain them first, so the batter isn’t too watery.
Nuts: I recommend walnuts or pecans for crunch. If you’re avoiding nuts, leave them out entirely—this cake is still delicious without them!
How Do I Make Sure My Cake Stays Moist?
Keeping your cake moist can be easy with the right techniques. The key is in not overmixing and baking just long enough. Here’s how:
- When mixing wet and dry ingredients, stop as soon as you see that no dry flour remains. Overmixing can lead to a dense cake.
- Keep an eye on your cake while baking; ovens can vary. Start checking a bit earlier to make sure it doesn’t dry out.
- Adding zucchini helps a lot! It’s loaded with water that keeps the cake moist while baking.
These simple tips will help you achieve that tender, moist texture we all love in a cake! Enjoy baking!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
- For the Cake:
- 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
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and 45-50 minutes to bake. Make sure to let it cool completely before serving—total time is around 1 hour, plus cooling time!
Step-by-Step Instructions:
1. Prepping the Oven and Pans:
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and flouring it. If you prefer round cakes, you can use two 9-inch round pans instead.
2. Mixing Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mix will give your cake a lovely flavor and help it rise. Set this bowl aside for later.
3. Preparing the Wet Mixture:
In a large bowl, combine the granulated sugar, brown sugar, and eggs. Use a mixer to beat them together until everything is well combined and fluffy. This is important for the texture of the cake.
4. Adding Oil and Vanilla:
Pour in the vegetable oil and vanilla extract into the egg mixture. Mix until it’s well combined. This adds moisture to the cake, making it soft and delicious.
5. Combine Dry and Wet Ingredients:
Now, slowly add the dry mixture to the wet mixture. Stir gently until everything is just combined. Be careful not to overmix; a few lumps are okay!
6. Fold in Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries into the batter. If you’re using nuts, fold them in now as well. This will add extra flavor and texture.
7. Pouring the Batter:
Carefully pour the batter into your prepared baking pan(s) and spread it evenly using a spatula. This helps the cake bake evenly.
8. Baking the Cake:
Place the pan in the oven and bake for 45-50 minutes. If you’re using round pans, check for doneness at around 25-30 minutes. It’s done when a toothpick inserted into the center comes out clean.
9. Cooling the Cake:
Once baked, take the cake out of the oven and let it cool in the pan on a wire rack. This helps maintain its moisture.
10. Frosting and Serving:
When the cake is completely cool, you can choose to frost it with cream cheese frosting or simply dust it with powdered sugar. Either way, it will be delicious!
Enjoy your moist blueberry zucchini cake as a delicious dessert or a special breakfast treat! 🍰
FAQ
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour for all-purpose flour, but the texture will be denser. You might consider using half whole wheat and half all-purpose for a lighter cake.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months!
Can I Use Other Fruits in This Recipe?
Absolutely! You can swap blueberries for other berries like raspberries or blackberries, or try diced apples or peaches for a different flavor twist!
Is There a Dairy-Free Option for This Cake?
Yes, this recipe is naturally dairy-free since it uses vegetable oil. If you want to add frosting, opt for a dairy-free cream cheese or coconut whipped cream for a tasty topping!
