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Zucchini Blueberry Coffee Cake #SundaySupper

  • Total Time: 1 hour 10 minutes
  • Yield: 18 servings 1x




  • 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

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes