Blueberry Banana Coffee Cake
Moist, fluffy Blueberry Banana Coffee Cake topped with a crunchy cinnamon walnut crumble. It's filled with delicious fruit flavor. It's a quick easy recipe made without a mixer!
Servings: 16
Calories: 298kcal
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
- 1½ 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!
Notes
*Substitute nuts with equal amount flour if you prefer to omit nuts.
**If using frozen blueberries, do not thaw before using. Avoid overmixing frozen blueberries into the batter.
***Use the lemon icing from my Blueberry Blondies recipe if you’d like to top them with icing.
**If using frozen blueberries, do not thaw before using. Avoid overmixing frozen blueberries into the batter.
***Use the lemon icing from my Blueberry Blondies recipe if you’d like to top them with icing.
Nutrition
Calories: 298kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 185mg | Potassium: 104mg | Fiber: 1g | Sugar: 22g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg