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:
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.
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.
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