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.
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.
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.Print
- 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
- Make the cake. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan.
- 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.
- 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.
- 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
Don’t forget to check out the other Sunday Supper dishes! Also a thank you to this week’s host The Wimpy Vegetarian!
- Citrus Marinated Olives by Cricket’s Confections
- Goat Cheese and Red Onion Quesadilla by The Freshman Cook
- Grilled Green Tomato and Mozzarella Salad by Monica’s Table
- Italian Lupini Beans by She Loves Biscotti
- Orange Ginger Carrot Soup by Cindy’s Recipes and Writings
- Chocolate Orange Beet Cake by Baking Sense
- Chocolate Zucchini Cake by Mindy’s Cooking Obsession
- Make Your Children Eat Their Vegetables…in a Cupcake! by The Ninja Baker
- Zucchini Blueberry Coffee Cake by Pies and Plots
- Butternut Squash Zoodles with Fried Sage Sauce by Home Sweet Homestead
- Caprese Stuffed Roasted Eggplant by Sunday Supper Movement
- Cheesy Cauliflower Cake by Food Lust People Love
- Chipotle Tofu Tacos with Plantain by Caroline’s Cooking
- Glazed Carrot and Quinoa Salad with Crispy Chickpeas by Helpful Homemade
- Green Goddess Mac and Cheese by Moore or Less Cooking
- Mujaddara by A Day in the Life on the Farm
- Penne-Wise Pumpkin Pasta by Wholistic Woman
- Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by The Redhead Baker
- Radical Reuben Sandwich by Palatable Pastime
- Roasted Delicata Squash with Sriracha Aioli by The Hungry Goddess
- Roasted Vegetable Casserole by A Mind “Full”Mom
- Spicy Tofu and Rice Stir Fry by Hezzi-D’s Books and Cooks
- Spinach Stuffed Pasta Shells by That Skinny Chick Can Bake
- Strawberry Soba Noodle Salad by Sew You Think You Can Cook
- Vegan Creamy Butternut Squash Soup with Spinach by Cooking Chat
- Vegetarian Sweet Potato Shepherd’s Pie by Take A Bite Out of Boca
- Veggie Riggies: A Rigatoni Sauté by Hardly A Goddess
- Caramelized Onions and Cauliflower by Culinary Adventures with Camilla
- Cauliflower Tabbouleh with Chickpeas by Simple and Savory
- Cheesy Broccoli Cauliflower Rice by My Life Cookbook
- Locro de Papa (Ecuadorian Potato Soup) by Curious Cuisiniere
- South African Yellow Rice by What Smells So Good?
- Spiralized Sweet Potato and Apple Sauté with Dates by The Wimpy Vegetarian
- Turmeric Hummus Casserole by Dizzy Busy and Hungry
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