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Banana Blueberry Coffee Cake

moka coffee pot
A moist banana-blueberry cake topped with buttery crumbs, perfect for brunch, dessert, or guilt-ridden midnight cravings.
Print Recipe
Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 3 minutes
Servings 12 slices
Calories 310 kcal

Ingredients
  

Cake Batter:

  • 2 ripe bananas mashed
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1 cup fresh blueberries

Crumb Topping:

  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup cold butter cubed
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  • Beat butter and sugar until creamy. Add eggs, mashed bananas, and vanilla. Mix until smooth.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture, alternating with sour cream.
  • Gently fold in blueberries to avoid smashing them.
  • Pour the batter into the prepared pan.
  • For the crumb topping, mix brown sugar, flour, and cinnamon. Cut in butter until it resembles coarse crumbs. Sprinkle evenly over the batter.
  • Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool slightly before slicing and serving.

Notes

Nutritional Information (Per Serving)

  • Calories: 310
  • Total Fat: 14g
  • Saturated Fat: 8g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 6%
  • Potassium: 8%
  • Calcium: 5%
  • Iron: 5%
  • Vitamin A: 6%

Additional Notes

  • Add a handful of chopped nuts for extra crunch.
  • Swap sour cream with Greek yogurt for a lighter texture.
  • Use frozen blueberries, but thaw and drain them first to prevent excess moisture.