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Blueberry Banana Coffee Cake Recipe

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4.2 from 3 reviews

This Blueberry Banana Coffee Cake is a moist and flavorful treat, combining ripe bananas and fresh or frozen blueberries in a tender crumb cake base. Topped with a sweet and cinnamon-spiced crumb topping, it’s perfect for breakfast, brunch, or a delicious snack alongside your favorite cup of coffee.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup softened butter
  • 2 tbsp oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 very ripe bananas, mashed
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup buttermilk
  • 2 cups fresh or frozen blueberries

For the Crumb Topping:

  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 3 tbsp cornstarch
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (163°C) and grease a quarter sheet pan or a 9×13-inch cake pan with baking spray. Optionally, line the pan with parchment paper for easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, combine the 2 cups of flour, baking powder, and salt. Reserve about 1 tablespoon of this dry mix to later coat the blueberries to prevent them from sinking.
  3. Cream Butter, Oil, and Sugar: In a large bowl, beat together softened butter, oil, and sugar until smooth and fluffy, about 1-2 minutes. This helps aerate the batter for a tender crumb.
  4. Add Banana and Vanilla: Mix in the mashed ripe bananas and vanilla extract until fully incorporated, enhancing flavor and moisture.
  5. Incorporate Eggs: Beat in eggs one at a time, ensuring each is fully mixed before adding the next, to maintain batter consistency.
  6. Add Flour and Buttermilk Alternately: Add about one-third of the flour mixture and stir until just combined. Then add half of the buttermilk and mix. Repeat with remaining flour and buttermilk until the batter is smooth and well-combined.
  7. Coat Blueberries: Toss blueberries with the reserved tablespoon of flour mixture to evenly coat them and prevent sinking in the batter.
  8. Fold in Blueberries: Gently fold the coated blueberries into the batter, evenly distributing them without breaking.
  9. Prepare Crumb Topping: In a separate bowl, combine sugar, brown sugar, cornstarch, cinnamon, salt, and flour. Cut in 1/2 cup butter until the mixture forms a crumbly texture.
  10. Assemble and Bake: Pour the cake batter evenly into the prepared pan, then sprinkle the crumb topping evenly over the batter. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool and Serve: Allow the cake to cool in the pan for about 15-20 minutes before slicing. Serve warm or at room temperature with coffee or tea.

Notes

  • Use very ripe bananas for maximum flavor and natural sweetness.
  • If using frozen blueberries, do not thaw them before adding to batter to prevent discoloring the batter.
  • Coating blueberries with flour helps keep them suspended in the batter.
  • Line the pan with parchment paper for easier removal of the cake.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This coffee cake can be reheated gently in the microwave or oven before serving.

Find it online: https://marthatasty.com/blueberry-banana-coffee-cake-recipe/