For best results, use ripe but not overly soft bananas. This will add the perfect amount of sweetness and moisture to the cake. Feel free to substitute other nuts, such as walnuts or almonds, for the pecans in the streusel topping. If you don't have flax seed meal or wheat germ on hand, you can omit them without significantly affecting the recipe. To prevent the streusel topping from browning too quickly, tent the cake with foil during the last 10-15 minutes of baking. Store leftover coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the cake for longer storage.
Blueberry-Banana Coffee Cake
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 10 mins
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SERVING12 People
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VIEWS27
Wake up to a slice of heaven with this incredibly moist and flavorful blueberry-banana coffee cake. Bursting with fresh fruit and topped with a crunchy pecan streusel and sweet glaze, it's the perfect way to start your day or enjoy as an afternoon treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol38 mg
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Fiber3 g
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Protein5 g
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Saturated Fat4 g
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Sodium216 mg
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Sugar38 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13-inch baking pan to prevent sticking. (5 minutes)
02
StepIn a large bowl, whisk together blueberries, mashed bananas, eggs, flax seed meal, and wheat germ until well combined. (3 minutes)
03
StepIn the same bowl, gently fold in 1 cup of all-purpose flour, rolled oats, milk, granulated sugar, vegetable oil, vanilla extract, baking powder, baking soda, and salt. Mix until just combined; be careful not to overmix. (5 minutes)
04
StepPrepare the streusel topping: In a medium bowl, combine brown sugar, pecans, 2 tablespoons of all-purpose flour, and cinnamon. Add melted butter and mix with a fork until crumbly. (5 minutes)
05
StepPour 2/3 of the cake batter into the prepared pan and sprinkle with 1/2 of the streusel topping. Gently spoon the remaining batter over the top and sprinkle with the remaining streusel. (3 minutes)
06
StepBake in the preheated oven for 10 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (40 minutes)
07
StepRemove from the oven and let cool in the pan for 15 minutes before glazing. (15 minutes)
08
StepPrepare the glaze: In a small bowl, whisk together confectioners' sugar and milk until smooth. Add more milk, 1 teaspoon at a time, until desired consistency is reached. (2 minutes)
09
StepDrizzle the glaze over the warm coffee cake and serve immediately. (1 minute)
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Kyra Toy
Jun 27, 2025I made this for a bake sale and it was a huge hit!
Clark Senger
Jun 3, 2025So moist and delicious! My family loved it.
Estella Homenick
May 23, 2025This recipe is a keeper! Thank you for sharing.
Holly Grimes
May 11, 2025I added a bit of cinnamon to the batter and it was fantastic.
Abbie Oconnell
May 7, 2025Next time, I might add a bit of lemon zest for extra flavor.
Edwin Nolan
Apr 22, 2025This cake is amazing! The streusel topping is perfect.
Pierre Daugherty
Apr 4, 2025I used frozen blueberries and it worked just as well.
Lester Beahan
Mar 20, 2025Easy to follow recipe and the cake turned out great!
Eryn Mccullough
Mar 7, 2025The perfect brunch treat. I'll definitely be making this again.