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Delectable Blueberry Zucchini Streusel Cake

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Submitted by: Mrs. Yeager

 

This dessert is great with vanilla ice cream or served as a coffee cake with brunch. Blueberries and zucchini really complement each other here.
 

Ingredients

  • Cake:
  • 3 eggs
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups white sugar
  • 1/4 cup brown sugar
  • 3 cups finely shredded zucchini
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 2 1/2 cups blueberries
  • Streusel:
  • 1/4 cup all purpose flour
  • 1/4 cup oats
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup chopped hazelnuts
  • 1/4 cup spreadable margarine

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Method

Preheat oven to 350 degrees. Grease two 9 X 9 pans. In a large bowl beat eggs, add oil, vanilla, and sugar; blend well. Stir in zucchini and stir in flour, one cup at a time. Add salt, baking powder, baking soda, cinnamon, nutmeg, and ginger. Blend well but do not over-stir. Fold in blueberries and top with streusel. Bake at 350 degrees for 35-45 minutes, or until center is almost set. Cake may appear underdone in center, but after cooling, it will be moist, soft, and delicious.

 

Notes:

 

Number of Servings: 18

 

Submitted by: Mrs. Yeager ()

 

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