Special Delivery: Blueberry Zucchini Cake

by zesty on March 4, 2011 · 23 comments

Happy Friday!  I have a blueberry cake craving and I thought I would give the zesty-in law a subtle hint just in case she is reading this…. It would be nice if she was to make this cake again.  I still remember this cake to the very day.  Moist, flavorful and and a great texture.  I was lying on the couch last night I thought of blueberry baked goods and this is the first one that came to mind.

Do I have a post for you today?  Well of course I do.  This is not just any post, this recipe is brought to you by a “zesty in-law” created for a birthday celebration recently.  I am pretty excited to share this recipe with you because I love both zucchini and blueberries… so I knew this was going to be a huge success.

blueberry_cake16

blueberry_cake16

But before we go to far into the cake details, you have to focus on the crumble top.  It was so gooooood.

Ingredients

  • 3 Eggs lightly beaten
  • 3/4 Cup Vegetable Oil
  • 3 Tsp. Vanilla Extract
  • 2 Cups  White Sugar
  • 1/4 Cup Brown Sugar
  • 3 Cups shredded zucchini
  • 3 Cups All purpose flour
  • 1 Tsp. Salt
  • 1 Tsp. Baking Powder
  • 1/4 Tsp. Baking Soda
  • 1 Tbsp. Ground Cinnamon
  • 1 Pint Fresh Blueberries
  • Sprinkle of Nutmeg

Crumb Topping

  • 2/3 Cup Flour
  • 1/2 Cup Brown Sugar
  • 1 Tsp. Cinnamon
  • 1/2 Cup Softened Butter

Method

  1. Preheat oven to 350 Degrees
  2. Lightly grease Bundt Pan
  3. blueberry_cake2

  4. In large bowl, beat together the eggs, oil, vanilla and sugar.
  5. blueberry_cake2

  6. Fold in zucchini.  Beat in flour, salt, baking powder, baking soda and cinnamon.
  7. blueberry_cake2

    blueberry_cake2

    blueberry_cake2

    blueberry_cake2

    blueberry_cake2

    blueberry_cake2

  8. Gently fold in blueberries and move to pan
  9. blueberry_cake2

    blueberry_cake2

    blueberry_cake2

  10. For the crumb topping, mix the ingredients with your hands and sprinkle over the top of the loaf pan.
  11. blueberry_cake2

    blueberry_cake2

    blueberry_cake2

  12. Bake 55 minutes in the preheated oven or until a knife inserted in the center of the cake comes out clean.
  13. blueberry_cake2

  14. Cool 20 minutes and then transfer to a cooling rack
  15. ENJOY!

Zesty Tip: Now as you noticed in the title, I called this a cake – which indeed it was. However if you would like to make it in loaf pans and call it “bread” I am fine with that as well.

So, I have to come clean.  The night of the birthday I had two really large pieces of this cake with Vanilla ice cream and could not get enough of it.  On the way home from the party we were given a big slab to take home.  Once home I quickly got into that and had another piece.  I am seriously suggesting if you like the ingredients in the above mentioned recipe… you so have to make this cake and tell me about it.  I am so confident you will love it!  Thanks again zesty in-law!  It was delicious.

Next week I am on the road in Atlanta but I will be posting from the Georgia peach.  I hope you have a great weekend and stay warm if it is cold, stay dry if it wet and if you are really hot… than I am totally jealous.

Take care

zesty

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{ 22 comments… read them below or add one }

1 Pam

Yes, thank you Zesty in-laws for sharing this and making our Zesty so happy that he would share it with us! Love the blueberry and Zuc. together…so moist I bet!

Happy Day to ya!

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2 Kristen @ Simply Savor

wow i love zucchini bread and i love blueberries in baked goods, but i would never think of combining the two together–genius! can’t wait to try this :) thanks zesty-in-law!

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3 Gena (Choosing Raw)

I’m a fan of any baked good that involves veggies :)

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4 Meghan

Hi Zesty,

Do you flour the blueberries before? I always hear that’s recommended so they don’t sink, but does that always happen?

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5 Danica

WOW – what an amazing combination! I would’ve never thought to combine the two. As I was drooling over the pictures, I knew why it was so good….sugar, oil, sugar, butter, sugar…MMMMM! LOVE the concept, now I want you to create a healthified version that is just as amazing :)

Cracking up over your U2 excitement!

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6 Whitney

Oh jeez, I’m a gonna have to make this.

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7 Lori-Pure2Raw

wow this looks delicious! I love the combination for blueberries and zucchini. I love trying different combination’s for my baked goods. I will give this a try.

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8 insideiamdancing

Looks delicious! I LOVE zuchinni bread/cake and am a sucker for any crumb topping… Going to try this!

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9 Natalie

This looks awesome, I want to make it now! My only problem is that every time I make a bundt cake, it falls apart when I try to remove it from the pan :( so frustrating!

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10 Skua

You are so lucky with the “Zesty in-Laws.”
Is the same in law for the other baked goods?

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11 farida

It looks so good! I have never tried zucchini and blueberries together in a baked goodie, but sounds like a delectable combination. Great recipe! PS: Enjoy U2:)

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12 Sarah @ The Foodie Diaries

I’m thinking I need to make this for the fam Rosh Hashana dinner this weekend! Looks AMAZING!

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13 Jessica

Holy YUM. Going to make this NOW!

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14 cali

hi zesty – how did you shred your zucchini? do you have a special tool? thanks!

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15 glidingcalm

Zesty, that cake looks amazing!!!!!!!!!! My mouth is watering right now!!

Thank you for another wonderful recipe!

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16 Kate

Looks delish! I spy a Paderno mixing bowl….:)

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17 Melissa

I made this yesterday. It received 2 thumbs up from everyone in my family (4 guys, 1 girl) and even got 2 thumbs up from a neighbor boy. I had to bake it way longer than it said. Next time I’ll probably split it up between 2 pans. Also, since I don’t usually have blueberries, I will try it without. I’m sure it will be delicious that way too. Thanks for the yummy recipe!

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18 Shelby

Zucchini Bread = Delicious + Blueberries = HEAVENLY!

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19 Sarah Parker

I made this tonight! FREAKING AWESOME!!!! Thanks to the Zesty-in-Law!

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20 Helen

Made this recipe last night and it was fabulous! The recipe gave me enough mixture to make 2 2lb loaf cakes, one to eat now and one to freeze. This is definitely going to be my favourite way to use up a glut of courgettes (zucchini). Thank you, Zesty!

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21 DailyChef

Zesty, this looks amazing!

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22 josie

I made this cake this morning. Had no bundt pan so I used a taller round pan. Ended up taking an extra half hour until it was fully cooked throughout. Turned out alright though

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