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
You can use either fresh or frozen blueberries! Do not thaw frozen blueberries. Add them to the batter straight from the freezer.
Coffee cakes are topped with a crumble or streusel topping. They may have a glaze or icing on top, but they are not frosted.
Most coffee cakes are made without coffee. Most do not have caffeine. This coffee cake recipe does not have caffeine.
EXPERT TIPS
This banana blueberry coffee cake recipe is super easy to make. Here are my top tips for making it!
- Spoon the flour into your measuring cup. Level the cup off with the back of a knife. If you dredge the measuring cup into the flour, the flour will become compact. This can lead to a dry cake.
- Allow the butter to cool before using. Avoid using hot butter in the batter. I like to melt the butter before assembling the rest of the ingredients. This gives the butter time to cool.
- When you’re ready to add the crumble, it will be firm when you take it out of the refrigerator. Use a fork or knife to break it up before sprinkling it in an even layer on top of the cake batter. Make sure to include both large and small chunks of crumble as this variation will lead to the best crunchy top.
Blueberry Banana Coffee Cake
Ingredients
Cinnamon Brown Sugar Crumble
- ½ cup light brown sugar packed
- ¼ cup walnuts chopped*
- 1 cup all purpose flour
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup unsalted butter melted
Blueberry Banana Coffee Cake
- ½ cup unsalted butter melted, cooled slightly
- 1 medium banana ripe, mashed
- 1 ¼ cups blueberries fresh or frozen
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon lemon zest optional
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- ½ cup sour cream room temperature
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Instructions
Cinnamon Brown Sugar Crumble
- In a small bowl, 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 while you prepare the batter.
Blueberry Banana Coffee Cake
- Preheat oven to 350 Fahrenheit.
- Place the butter in a small bowl. Microwave it til melted. Set aside to cool while you prepare the rest of the ingredients.
- Grease an 8X8 inch square pan. Line it with parchment paper to make it easier to remove once baked.
- In a medium sized bowl, whisk to combine the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, add the sugars and lemon zest. Use your fingertips to rub the lemon zest into the sugar. Stir or whisk in the melted butter until completely combined.
- Mix in the mashed banana, sour cream, eggs, and vanilla.
- Fold the dry ingredients into the wet ingredients. Stir until just combined. Do not overmix. Fold in the blueberries.**
- Pour the batter into the pan. Remove crumble from the refrigerator. Use a fork to break up the crumble if needed. Spread crumble evenly over the batter.
- Bake 45-50 minutes until a toothpick comes out clean when inserted in the middle of the cake.
- Remove from oven and place pan on a cooling rack. Sprinkle with powdered sugar or lemon icing*** and enjoy!
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