a tender, moist blackberry zucchini coffee cake with a sweet honey glaze
1. In a bowl, mix together the brown sugar, granulated sugar, and salt.
2. Stir in the melted butter until incorporated.
3. Add the flour and toss with a fork until combined. You should be left with large clumps of a somewhat “wet” streusel. Set aside.
1. Preheat the oven to 350F.
2. In a bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
3. In a stand mixer, cream the butter and sugar until light and fluffy using a paddle attachment.
4. Add the egg and mix until combined, scraping down the sides and bottom of the bowl if needed.
5. Mix in the sour cream and vanilla extract. Gradually add the sifted flour mixture, mixing on low speed. Again, scrape the bowl if needed.
6. Wrap the zucchini in paper towels and ring out most of the water by squeezing it over a sink. You should be left with somewhat dry grated zucchini.
7. Remove the bowl from the stand mixer and fold in the zucchini and blackberries by hand using a rubber spatula.
8. Pour the batter into a greased, 9×2” cake pan. Top with the streusel. Bake for 35 minutes, or until the center is cooked through.
9. Remove the pan from the oven and let cool for 15 minutes. Run a butter knife along the edges to loosen the cake. Place a cutting board on top of the cake pan. Flip the cake out onto the cutting board, and then flip again onto another cutting board or plate so that it is upright.
1. Meanwhile, whisk together the powdered sugar, water, and honey until smooth and silky.
2. Drizzle over top the warm coffee cake.
3. Garnish with extra blackberries and cut the cake into pieces.
4. Slather some softened salted butter onto each piece, if you’d like.
This is definitely best eaten warm, in my opinion, but it is absolutely delicious chilled or at room temperature, too!