Blueberry Banana Coffee Cake

Moist, fluffy Blueberry Banana Coffee Cake topped with a sweet, crunchy cinnamon brown sugar crumble. It’s loaded with blueberries and overripe bananas. No mixer needed for this quick, easy recipe.

This is the best blueberry banana coffee cake! It’s moist and tender and has a crunchy cinnamon brown sugar crumble. It’s full of banana flavor and bursts of blueberries.

This recipe combines everything I love about my banana bread recipe and my lemon blueberry muffins!

If you’re looking for another coffee cake recipe, try my delicious apple cider coffee cake and my summery rhubarb coffee cake.

WHY THIS RECIPE WORKS

• Tender banana blueberry cake- It’s a cake, but tastes a lot like banana bread! Cinnamon walnut crumble-This crumble is sweet, crunchy and delicious.
• Easy to make- It’s a simple recipe. So easy and quick to make. No mixer needed!
• Perfect anytime of the day- Enjoy a piece for breakfast, brunch, an afternoon snack or dessert!

INGREDIENTS

Below are some useful notes on some of the ingredients. Please see recipe card below for full list of ingredients and measurements.

• Walnuts- Walnuts add extra flavor and crunch to the crumble topping. Walnuts are optional. If you want to omit them, just add more all purpose flour in their place.
• Butter-We are using melted, unsalted butter in both the batter and the crumble.
• Bananas-Use one overripe banana. Overripe bananas will have brownish-black peels or peels with brown spots on them. They are soft, sweet and perfect for baking! Use a fork or potato masher to mash the banana.
• Blueberries– Use fresh or frozen blueberries. Do not thaw frozen blueberries before using. Pat fresh blueberries dry before using.
• Lemon zest- Lemon zest adds a hint of bright fresh flavor. It tastes so good with the blueberries! It’s optional but recommended!

INSTRUCTIONS

Here is how to make this banana blueberry sour cream coffee cake.

STEP 1: Make the cinnamon brown sugar crumble. Mix together the cinnamon, flour, salt, light brown sugar and finely chopped nuts in a small bowl. Stir in the melted butter. Place crumble in the fridge.

STEP 2: Combine the sugars and lemon zest. Add sugars to a large bowl. Use your fingertips to rub the lemon zest into the sugar.

STEP 3: Mix the wet ingredients. Mix together the butter and sugars. Add the mashed banana, sour cream, eggs, and vanilla.

STEP 4: Add the dry ingredients to the wet ingredients. Use a spatula to fold the dry ingredients into the wet ingredients. Stir until just combined.

STEP 5: Stir in blueberries. Stir in blueberries until just combined.

STEP 6: Pour batter. Pour batter into an 8X8 pan.

Use a fork to break up the crumble if needed. Spread the crumble evenly over the batter.

STEP 7: Bake the coffee cake. Bake at 350 degrees Fahrenheit for 45-50 minutes.

Then, cool the coffee cake on a cooling rack before serving. Dust with powdered sugar or lemon icing and enjoy!

SUBSTITUTIONS

• Blueberries– instead of blueberries you can use raspberries or blackberries
• Sour cream– use full fat Greek yogurt instead of sour cream
• Walnuts-use additional flour in place of nuts. Alternatively, you can use chopped almonds, pecans, or pistachios instead of walnuts

I haven’t tried any vegan or gluten free substitutes for this recipe. I recommend this Vegan Gluten Free Banana Bread Coffee Cake Recipe from Beaming Baker for a vegan/gluten free option!

VARIATIONS

• Icing – this coffee cake is delicious with a drizzle of icing on top! The lemon icing from my blueberry blondies makes the perfect topping.
• Walnuts- banana and walnuts are so good together. If you love banana walnut cake, add an additional 1/4 cup chopped walnuts to the cake batter!

STORING AND FREEZING

Store this blueberry banana coffee cake in an airtight container. Store at room temperature for 2-3 days.

FREEZING

Freeze this cake in an airtight for up to 2 months. Defrost it in the refrigerator or at room temperature. The crumble won’t be as crunchy after freezing.

FAQ