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