Zucchini Blueberry Coffee Cake #SundaySupper

Zucchini Blueberry Coffee Cake

I can feel the change coming.  I can feel it in my body, my mind, my spirit, my soul.  Summer is waning and fall and winter are rapidly approaching.

It was a delightful summer, which makes it all the worse to say goodbye.  I don’t want to give up the long days, the sunshine, the warmth, the sandals, the sundresses, the feeling of freedom that I’ve had for the past few months.

My body is starting to ache, to feel that chill, to grow tired as the sun sets earlier and earlier each day.  The little differences aren’t noticed by most but to me they are a warning that the time is growing precious and I must enjoy it.

Zucchini Blueberry Coffee Cake

My mind is leaning toward sadness.  Sadness that I am losing that feeling of freedom and happiness that does not come nearly as easily when the weather is crappy, the days are short, and home is where I spend most of my time.  The cold months drag and trick my mind into being sad, as the sun is rarely seen and when it is it is only a trick, not matching the warmth it brings to mind.

My spirit is being corralled.  Forced to rein in concerts and dinners out and walks around the neighborhood or town.  It is time to focus mostly on work, on a better future, which is good, but as my soul is showing it, not an easy task to accomplish.

Zucchini Blueberry Coffee Cake

This time of year is my reminder that another year has passed without accomplishing my goals.  It is another year I am stuck in Michigan and as just an aspiring writer, but at the same time, I feel I have inched closer to my goals and hope that very soon, I will take a giant leap forward.

Because I am grasping onto any remnants of summer, I have a summery Zucchini Blueberry Coffee Cake for you today.  It is incredibly moist from the zucchini and blueberries with a soft crumb.  The topping totally takes it over the top and makes it worthy for breakfast with a cup of coffee or tea or for dessert with a scoop of ice cream.

Plus, cakes like this freeze incredibly well.  So when winter has me down, I will definitely be reaching for a slice in the deep freeze.

Zucchini Blueberry Coffee Cake

Zucchini Blueberry Coffee Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 18 servings


3 large eggs
2 sticks unsalted butter, melted
1 tablespoon pure vanilla extract
2 cups sugar
3 cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
2 heaping cups grated zucchini
2 cups blueberries
¾ stick unsalted butter, melted
1 cup all-purpose flour
1/3 cup granulated sugar
½ cup packed light brown sugar
½ teaspoon kosher salt
2 teaspoons ground cinnamon


  1. Make the cake. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan.
  2. In a large bowl, stir together eggs, melted butter, vanilla, and sugar until well combined. Add the flour, salt, baking powder, and baking soda. Mix until combined. Stir in the zucchini and blueberries. Pour batter into the prepared pan.
  3. Make the topping. In a medium bowl, stir together butter, flour, sugars, salt, and cinnamon until well combined and clumps form. Sprinkle evenly over the cake.
  4. Bake for 40 – 50 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.


Recipe adapted from The View from Great Island

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Don’t forget to check out the other Sunday Supper dishes!  Also a thank you to this week’s host The Wimpy Vegetarian!





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  1. This cake looks delicious! I love the addition of the zucchini too. Thanks for sharing 🍐

  2. Laura this is a BRILLIANT adaptation — now I can eat it for breakfast, yay!

  3. This is one tempting coffee cake! I’d love the moistness from the zucchini and the pops of flavor and color from the blueberries!!

  4. Hi Laura, zucchini is such a wonderful veggie to bake with, love this loaf, looks so full of flavor.

  5. I bet this is a DIVINE breakfast treat, and so moist!

  6. Blueberry coffee cake sounds like a great choice to pair with moist zucchini!

  7. #Yummy to the ever so comforting loaf of lovely zucchini and blueberries…Do wish I could offer words of comfort, Laura, in regards to your feelings….If it ever gets too cold in Michigan, feel free to take a mini trip to LA. Love to give you a tour =)

    • Thanks, Kim! I definitely want to take you up on that offer one day. I will get to LA and I will need someone to show me around 🙂

  8. Hi Laura, I’m a fellow Michigander that suffers from SADD as well. I am usually okay until the constant gray days of February. I think a slice of this cake might just cheer me up.

  9. Love the idea of mixing zucchine and blueberries in a coffee. I agree that this will be the perfect pick-me-up for the winter doldrums.

  10. Debbie Eccard says:

    Love this coffee cake! Although I would eat mine with tea instead of coffee! What a great combination.

  11. Wow, SO creative! Love the combo of zucchini and berries — have never had that, but it sounds sensational. Really nice dish — thanks so much.

  12. Hi Laura! This looks like a wonderful cake. Such great flavors and I immediately wanted this one for breakfast too! 🙂


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