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
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.