Blueberry Zucchini Coffee Cake
Blueberry Zucchini Coffee Cake is a delicious way to sneak some veggies into your breakfast!
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Blueberry Zucchini Coffee Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
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In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the grated zucchini and blueberries.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Dust with powdered sugar before serving.
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Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
