This moist blueberry zucchini cake is a real treat! It’s packed with juicy blueberries and hidden bits of zucchini, making it both tasty and a bit sneaky healthy.
Every bite is soft and sweet, perfect for breakfast or dessert. I love enjoying it with a cup of tea—just makes my day better! Plus, it’s super easy to whip up. 😋
Key Ingredients & Substitutions
All-purpose flour: Essential for structure, it helps the cake rise. You can substitute half of it with whole wheat flour for a nuttier flavor and added nutrients.
Zucchini: Shredded zucchini adds moisture and a hidden healthy twist. If you don’t have zucchini, grated applesauce can be a great alternative!
Blueberries: Fresh blueberries give the best flavor. If they’re out of season or too pricey, frozen blueberries work well too—just toss them in flour before mixing to prevent sinking.
Buttermilk: It adds moisture and a nice tang. If you don’t have it, mix ¾ cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Cream cheese: For the frosting, it adds richness. You can use mascarpone cheese for a lighter option or even Greek yogurt for a tangy twist!
How Do You Ensure Your Cake Stays Moist?
Keeping this cake moist is key! Here’s how to do it:
- Don’t skip the zucchini: Make sure to squeeze out excess moisture, but keep some in for that perfect texture!
- Oil vs. butter: Using vegetable oil keeps the cake more moist than butter, so stick with that.
- Don’t overmix: When adding in the flour, mix just until combined. Overmixing can lead to a denser cake.
- Check your oven: Ovens can vary—use a toothpick to check doneness; it should come out clean when the cake is ready!
- Cool it properly: Once baked, let the cake cool in the pan before frosting to prevent the icing from melting off.
Follow these tips, and you’re sure to have a moist and delicious blueberry zucchini cake every time! Enjoy your baking!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, finely grated and squeezed to remove excess moisture)
- 1 ½ cups fresh blueberries (plus extra for garnish)
- ¾ cup buttermilk
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful cake will take about 20 minutes for preparation and 40-45 minutes for baking. Don’t forget to allow some time for cooling, as it needs to cool completely before frosting, which could take around an hour. So, overall, plan for about 1.5 to 2 hours from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grab your 9×9-inch baking pan, grease and flour it, or line it with parchment paper to prevent sticking. This way, your cake will come out easily and look fabulous!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step is important as it helps evenly distribute the leavening agents and spice throughout the cake.
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until everything is combined. Next, add the eggs one at a time, mixing well after each addition to make sure they are fully incorporated. Stir in the vanilla extract for that lovely aroma!
4. Combine Dry and Wet Ingredients:
Take your bowl of dry ingredients and slowly add it to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix as it can make your cake dense!
5. Add Zucchini and Blueberries:
Now, gently fold in the grated zucchini and the fresh blueberries. It’s important to do this gently so you don’t break the blueberries and end up with purple batter!
6. Bake the Cake:
Pour the cake batter into your prepared pan and spread it evenly. Pop it in the oven and bake for about 40-45 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean.
7. Let It Cool:
Once baked, take it out and allow the cake to cool completely in the pan on a wire rack. This is crucial because if you frost while it’s warm, your frosting will melt!
8. Make the Frosting:
While the cake cools, make the frosting! In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing until fluffy. Finally, stir in vanilla extract.
9. Frost and Serve:
Once your cake is completely cool, spread the cream cheese frosting evenly on top. For a lovely finish, garnish with extra fresh blueberries. Cut into squares and serve. Enjoy this delightful cake, and be sure to store any leftovers in the refrigerator!
This deliciously moist cake is perfect for any occasion! Enjoy the sweet taste of summer with every bite!
Frequently Asked Questions
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries are a great alternative. Just make sure to toss them in a little flour before adding to the batter to prevent them from sinking. There’s no need to thaw them first!
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months—just let them thaw in the fridge when you’re ready to enjoy!
Can I Make This Cake Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check that the baking powder and any other ingredients are gluten-free as well.
What If I Don’t Have Buttermilk? Is There a Substitute?
If you don’t have buttermilk on hand, no worries! You can make a quick substitute by mixing ¾ cup of milk with 1 tablespoon of vinegar or lemon juice; let it sit for about 5 minutes before using it in the recipe.
