This Blueberry Banana Coffee Cake is soft, moist, and bursting with juicy blueberries and sweet banana flavor. With a buttery cinnamon crumble topping, this comforting cake is perfect for breakfast, brunch, or an afternoon treat.
Why You’ll Love This Recipe
- Perfect balance of fruity sweetness and warm cinnamon flavor
- Soft, moist texture thanks to ripe bananas and sour cream
- Easy to make with simple pantry ingredients
- Family-friendly and great for gatherings
- Delicious with coffee or tea any time of day
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 and slightly cooled
- 1 medium banana, ripe and 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
- Prepare the crumble: In a bowl, mix flour, cinnamon, salt, brown sugar, and walnuts. Stir in melted butter until crumbly. Chill in the fridge.
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, combine sugars and lemon zest, rubbing zest into sugar. Whisk in melted butter.
- Add mashed banana, sour cream, eggs, and vanilla. Mix until smooth.
- Fold dry ingredients into wet mixture gently. Stir until just combined.
- Fold in blueberries carefully.
- Pour batter into prepared pan.
- Sprinkle crumble evenly on top.
- Bake for 45–50 minutes until a toothpick comes out clean.
- Cool before serving. Enjoy your Blueberry Banana Coffee Cake warm or at room temperature.
Tips & Tricks
- Use overripe bananas for maximum sweetness and moisture
- Toss blueberries in flour to prevent sinking
- Do not overmix the batter to keep the cake tender
- Swap walnuts for pecans or omit for a nut-free version
- Add a light lemon glaze for extra brightness
Details
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Frozen blueberries can be used without thawing
- Serve with whipped cream or yogurt for a brunch twist
- Add a pinch of nutmeg for deeper spice flavor
Nutrition (Approximate per serving)
- Calories: 320
- Protein: 4g
- Carbohydrates: 42g
- Fat: 15g
FAQ
Can I use frozen blueberries?
Yes, use them straight from the freezer without thawing.
How ripe should the banana be?
Very ripe with brown spots for the best flavor and sweetness.
Can I make this cake ahead of time?
Yes, it tastes even better the next day as flavors develop.
Can I make it gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.
What can I use instead of sour cream?
Plain yogurt works well as a substitute.
Storage
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze slices for up to 2 months
- Reheating: Warm in the microwave for 20–30 seconds
Similar Recipes
Blueberry Banana Coffee Cake
Soft and moist Blueberry Banana Coffee Cake with a buttery crumble topping.Made with ripe bananas and juicy blueberries.Perfect for breakfast, brunch, or dessert.
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 and slightly cooled
- 1 medium banana ripe and 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
- Prepare the crumble: In a bowl, mix flour, cinnamon, salt, brown sugar, and walnuts. Stir in melted butter until crumbly. Chill in the fridge.
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, combine sugars and lemon zest, rubbing zest into sugar. Whisk in melted butter.
- Add mashed banana, sour cream, eggs, and vanilla. Mix until smooth.
- Fold dry ingredients into wet mixture gently. Stir until just combined.
- Fold in blueberries carefully.
- Pour batter into prepared pan.
- Sprinkle crumble evenly on top.
- Bake for 45–50 minutes until a toothpick comes out clean.
- Cool before serving. Enjoy your Blueberry Banana Coffee Cake warm or at room temperature.
Notes
- Frozen blueberries can be used without thawing
- Serve with whipped cream or yogurt for a brunch twist
- Add a pinch of nutmeg for deeper spice flavor
Conclusion
This Blueberry Banana Coffee Cake is a cozy, crowd-pleasing recipe that combines classic flavors with a soft, tender crumb. Whether you’re baking for family or enjoying a quiet coffee break, this cake is sure to become a favorite.