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Blackberry Zucchini Coffee Cake with Honey Glaze Recipe

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4.2 from 7 reviews

This Blackberry Zucchini Coffee Cake with Honey Glaze is a moist, flavorful cake featuring freshly grated zucchini and juicy blackberries, topped with a buttery streusel and a sweet honey glaze sprinkled with flaky sea salt. Perfect for breakfast, brunch, or an afternoon snack, this coffee cake combines tender crumb and fruity bursts with a delightful balance of sweetness and texture.

Ingredients

Streusel

  • 1 cup light brown sugar
  • ½ tsp kosher salt
  • 1 ½ sticks (6 oz) unsalted butter, melted
  • 2 cups all-purpose flour

Coffee Cake Batter

  • 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 tbsp pure vanilla extract
  • 1 egg
  • 1 (8 oz) container sour cream
  • 8 oz grated zucchini
  • 12 oz fresh blackberries, quartered

Honey Glaze

  • 2/3 cup powdered sugar
  • 2 tbsp honey
  • 1 tbsp water
  • flaky sea salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×2-inch cake pan and line it with parchment paper for easy removal of the cake.
  2. Prepare Zucchini: Place the grated zucchini in the center of a clean kitchen towel. Wrap it up and wring out as much liquid as possible over the sink. Set aside the drained zucchini.
  3. Make Streusel: In a mixing bowl, combine brown sugar and kosher salt. Pour in melted butter and stir with a fork. Add 2 cups flour and mix until just combined and crumbly. Chill the streusel mixture in the refrigerator while you prepare the batter.
  4. Mix Dry Ingredients: In another bowl, whisk together 1 ½ cups flour, baking soda, baking powder, and ¼ teaspoon kosher salt until well combined.
  5. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add vanilla extract and blend.
  6. Add Egg and Sour Cream: Beat in the egg until incorporated, scraping down the sides. Next, mix in the sour cream until fully combined.
  7. Combine Dry and Wet Ingredients: On low speed, add the dry ingredients to the wet mixture and mix just until incorporated. Be careful not to overmix.
  8. Fold in Zucchini and Blackberries: Using a rubber spatula, gently fold in the drained grated zucchini and ¾ of the quartered blackberries until evenly distributed.
  9. Assemble Cake: Spread the batter evenly into the prepared cake pan. Sprinkle the chilled streusel mixture evenly over the top, then scatter the remaining blackberries on top.
  10. Bake Cake: Place the pan on the middle rack and bake uncovered for 35 minutes. Then cover the pan loosely with aluminum foil and bake for an additional 8 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool Cake: Remove from oven and allow the cake to cool in the pan for about 20 minutes.
  12. Prepare Honey Glaze: In a small bowl, whisk together powdered sugar, honey, and water until smooth.
  13. Glaze and Serve: Gently lift the cooled cake out of the pan using the parchment paper. Place it on a cooling rack. Drizzle the honey glaze over the top and sprinkle a pinch of flaky sea salt. Serve warm or at room temperature, slicing with a serrated knife.

Notes

  • Be sure to drain the grated zucchini thoroughly to avoid excess moisture that can make the cake soggy.
  • If fresh blackberries are not available, frozen can be used; just thaw and drain them well before folding in.
  • Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This cake freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Use room temperature ingredients for best mixing results.

Find it online: https://marthatasty.com/blackberry-zucchini-coffee-cake-with-honey-glaze-recipe/