featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, August 8, 2017

#COOKING WITH CLORIS--BLUEBERRY ZUCCHINI COFFEE CAKE

I found myself with an overabundance of both blueberries and zucchini the other day. What else could I do but combine them into a coffee cake? You’ve got to try this one. It’s the most incredibly moist coffee cake I’ve ever made!

Blueberry Zucchini Coffee Cake

Ingredients:
2-1/2 sticks unsalted butter
3 lg. eggs
1 T. vanilla extract
1-3/4 cups sugar
3 cups all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 heaping cups grated zucchini
2 cups blueberries
1 cup chopped pecans
1/2 cup packed lt. brown sugar

Preheat oven to 350 degrees F. Butter and flour a 9” x 13” pan.

In a large bowl melt 2 sticks butter in microwave. Allow to cool to room temperature. Whisk in eggs, sugar, and vanilla.

Toss blueberries in a tablespoon of flour to coat. Set aside.

In a separate bowl sift together remaining flour, salt, baking powder, and baking soda. Fold into butter mixture. Mix until fully combined. Stir in zucchini. Fold in blueberries. Pour batter into pan.

Cut up remaining butter into small pieces. Combine pecans, brown sugar, and butter in food processor and pulse until pecans are finely chopped. Sprinkle evenly over top of cake batter.

Bake 40-50 minutes until golden brown and toothpick inserted in center of cake comes out clean.

2 comments:

Angela Adams said...

I would have never thought to put these two together! But, we have blueberry muffins, and a few bakeries in my area sell zucchini muffins. So, why not put the two together? Thanks for the recipe.

ANASTASIA POLLACK said...

Angela, I make blueberry muffins, and I make zucchini muffins. Combining the two produced an incredibly moist, super-delicious cake. I'll be combining from no on.