Description
Blueberry banana coffee cake brings Southern comfort to breakfast tables with its moist crumb and sweet berry surprise. Generous chunks of ripe bananas and plump blueberries create a delightful morning treat you’ll savor down to the last crumb.
Ingredients
Scale
Main Ingredients:
- 1 cup (237 ml) mashed very ripe banana
- 2 eggs
- 1 ½ cups (180 g) all-purpose flour
- 1 ½ cups (210 g) blueberries (fresh or frozen, do not thaw)
Baking Essentials:
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 5 tablespoons (75 g) sugar
- 4 tablespoons (57 g) cold butter
Flavor Enhancers:
- 1 teaspoon cinnamon
- 1 pinch of nutmeg (approximately ¼ teaspoon)
- ¼ cup (30 g) chopped walnuts
- ⅓ cup (80 ml) milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare an 8-inch (20-centimeter) square deep baking pan by lightly greasing its interior.
- In a medium mixing bowl, blend of all-purpose flour with granulated sugar. Use a pastry blender or two forks to incorporate cold butter until the mixture resembles coarse, crumbly texture. Separate and reserve of this crumb mixture for later topping.
- Add the remaining of flour to the crumb mixture, combining with baking powder, baking soda, ground cinnamon, and ground nutmeg. Whisk these dry ingredients thoroughly to ensure even distribution.
- Gently fold in eggs, milk, and mashed ripe bananas into the dry ingredients. Mix carefully to maintain a light, airy batter, being cautious not to overmix.
- Lightly coat fresh blueberries with the remaining teaspoon of flour to prevent sinking, then fold them into the batter along with chopped walnuts, distributing evenly.
- Pour the batter into the prepared baking pan, spreading it uniformly with a spatula. Sprinkle the reserved crumb mixture over the top, ensuring complete and even coverage.
- Place the pan in the preheated oven and bake for 40 to 45 minutes. Check for doneness by inserting a toothpick into the center – it should come out clean with no wet batter.
- Remove from the oven and let the coffee cake cool on a wire rack for 15-20 minutes. This resting period allows the cake to set and makes cutting into squares easier. Serve warm and enjoy.
Notes
- Transforming overripe bananas into a delectable coffee cake ensures zero food waste while creating a mouthwatering breakfast treat.
- Dusting blueberries with flour prevents them from sinking to the bottom of the cake, maintaining an even distribution throughout each slice.
- Mixing spices like cinnamon and nutmeg adds warmth and depth, elevating the classic banana and blueberry flavor combination.
- Using a pastry blender or two forks guarantees a perfectly crumbly streusel topping with consistent texture and delightful crunch.
- Allowing the cake to cool on a wire rack helps maintain its structural integrity and prevents soggy bottom layers.
- Serving this cake warm highlights the tender crumb and allows the flavors to meld beautifully, creating an irresistible morning indulgence.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 348 kcal
- Sugar: 16g
- Sodium: 207mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 92mg