It’s here! The best cake I’ve made in a VERY long time. It’s a blackberry zucchini coffee cake with honey glaze, and you are going to love it.
Where to even begin!?
Oh my goodness. I could go on forever about this blackberry zucchini coffee cake, but I’ll keep this short and sweet…
It’s moist, tender, full of bursting blackberries and luscious zucchini, topped with the most epic streusel from Bon Appetit, and drizzled with a sweet honey glaze.
There’s something about the texture that just melts in your mouth. And I love the zucchini folded in for surprising, somewhat rich flavor you wouldn’t expect in a coffee cake. Perfect for a decadent breakfast, or even after dinner with a cup of tea.
So heat up your ovens and let’s get baking this weekend! I cannot wait, and I hope you can’t either.Print
Blackberry Zucchini Coffee Cake with Honey Glaze
a tender, moist blackberry zucchini coffee cake with a sweet honey glaze
Blackberry Zucchini Coffee Cake
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- 6 tbsp butter, softened
- ¾ cup granulated sugar
- 1 egg
- ¾ cup sour cream
- 1 tsp pure vanilla extract
- 6 oz grated zucchini
- 6 oz fresh blackberries, quartered
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ tsp kosher salt
- 2 sticks butter, melted
- 2 ½ cups all-purpose flour
- 2/3 cup powdered sugar
- 2 tbsp honey
- 1 tbsp water
Blackberry Zucchini Coffee Cake
1. Preheat the oven to 350F. In a bowl, sift together the flour, baking soda, baking powder, and salt. Set aside. In a stand mixer, cream the butter and sugar until light and fluffy using a paddle attachment.
2. Add the egg and mix until combined, scraping down the sides and bottom of the bowl if needed. Mix in the sour cream and vanilla extract. Gradually add the sifted flour mixture, mixing on low speed. Again, scrape the bowl if needed.
3. 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.
4. Remove the bowl from the stand mixer and fold in the zucchini and most of the blackberries (reserve about a 1/4 cup) by hand using a rubber spatula. Pour the batter into a greased, 9×2” cake pan.
5. In a bowl, mix together the brown sugar, granulated sugar, and salt for the streusel. Stir in the melted butter until incorporated. Add the flour and toss with a fork until combined. You should be left with large clumps of a somewhat “wet” streusel.
6. Top the cake with half the streusel. Scatter the remaining blackberries over top. Add the rest of the streusel. Bake for 35 minutes. Cover the pan with aluminum foil and bake for 8 minutes longer, or until just cooked through.
7. 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.
8. Immediately drizzle the honey glaze over top while it’s still warm (recipe below). Cut the cake into slices and serve warm, at room temperature, or even chilled.
1. Combine the powdered sugar, water, and honey in a small mixing bowl.
2. Whisk until smooth and silky.
My other choice of baked good for the weekend – definitely these chocolate chip blueberry muffins!