Blueberry Banana Coffee Cake Recipes

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BANANA BLUEBERRY COFFEE CAKE



Banana Blueberry Coffee Cake image

This banana blueberry coffee cake is super moist and has just the right amount of sweetness. It's filled with cinnamon, cloves, bananas and toasted pecans; that swirl throughout. This coffee cake will be your new favourite treat to enjoy with a hot cup of tea!

Provided by Alie Romano

Categories     Bread

Time 1h20m

Number Of Ingredients 13

3/4 cup unsalted butter
1 1/2 cups white sugar
2 large eggs
1 cup sour cream (full fat)
4 ripe bananas (the browner the better, lightly mashed)
2 cups fresh blueberries
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup toasted pecans (chopped)
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves

Steps:

  • Preheat oven to 350˚F.
  • Line a 9×11″ baking dish with parchment paper and set aside (I used a large deep dish pie pan. You can also use 2 loaf pans for this recipe).
  • In a large bowl beat butter and white sugar together until light and fluffy.
  • Beat in eggs, one at a time.
  • Using a wooden spoon, mix in sour cream, mashed banana, and blueberries. Mix until just incorporated.
  • In a separate bowl whisk together, flour, baking powder, and baking soda. Add your dry ingredients to your wet ingredients and mix until just incorporated (don't overmix)!
  • In a small bowl mix brown sugar, cinnamon and ground cloves together.
  • Pour half your batter into your prepared pan, sprinkle half your cinnamon sugar mix on top of the batter and half of your toasted pecans. Pour the rest of your batter on top and then again sprinkle the rest of the cinnamon sugar mix and pecans on top.
  • Place in the middle of your oven and bake for 55 -60minutes or until a cake tester comes out clean.
  • Let sit for 5-10 minutes before serving.

Nutrition Facts : ServingSize 1 serving of 18, Calories 336 calories, Sugar 25.8g, Sodium 107mg, Fat 15.9g, SaturatedFat 7.2g, Carbohydrate 46.8g, Fiber 2.4g, Protein 4.5g, Cholesterol 47mg

BLUEBERRY BANANA COFFEE CAKE



Blueberry Banana Coffee Cake image

Provided by Michelle

Time 1h15m

Yield 12

Number Of Ingredients 16

2 cups all purpose flour
½ teaspoon salt
1½ teaspoons baking powder
½ cup unsalted butter, softened
1 cup sugar
2 ripe bananas, mashed
2 eggs
1 teaspoon vanilla extract
½ cup milk
1 tablespoon lemon zest
1 pint fresh blueberries
½ cup sugar
½ cup all-purpose flour
2 tablespoons butter
1 cup powdered sugar
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350º.
  • Mix the flour, salt and baking powder in a small bowl and set aside.
  • Add the sugar and butter to a large bowl and beat until light and fluffy.
  • Add the eggs, vanilla, mashed banana, milk and lemon zest and beat until combined.
  • Add the flour mixture and stir to combine.
  • Gently fold in the blueberries.
  • Pour the batter into a 9" cake pan or springform pan that has been cooking spray.
  • Create the crumble by mixing the flour and sugar together then use a fork to cut the butter into the butter/sugar mixture.
  • Sprinkle the crumble over the batter.
  • Bake at 350º for 50 min to 1 hour (or until a toothpick inserted into the center comes out clean)
  • Prepare the icing by mixing the powdered sugar and lemon juice. The icing should be thin and pourable. If too thick simply add additional lemon juice. If too thin, add a little more powdered sugar.
  • Once the cake is done, drizzle the icing over the top of the cake and serve warm.

BLUEBERRY-BANANA COFFEE CAKE



Blueberry-Banana Coffee Cake image

This blueberry-banana coffee cake is super moist, fruity, and delicious. Serve it warm with a cup of coffee. It will fuel you until lunch time.

Provided by Lena

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 22

vegetable oil cooking spray
2 cups fresh blueberries
2 bananas, mashed
2 large eggs
2 tablespoons flax seed meal
2 tablespoons wheat germ
1 cup all-purpose flour
1 cup rolled oats
1 cup whole milk
½ cup white sugar
½ cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup packed brown sugar
½ cup chopped pecans
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
1 cup confectioners' sugar
3 teaspoons whole milk, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Combine blueberries, bananas, eggs, flax seed, and wheat germ in a large bowl; mix by hand with a wire whisk until combined. Add flour, oats, milk, sugar, oil, vanilla extract, baking powder, baking soda, and salt; gently mix by hand for 2 minutes until thoroughly combined.
  • Combine brown sugar, pecans, flour, and cinnamon for the topping in a medium bowl; mix with a fork until combined. Add melted butter; stir well.
  • Pour 2/3 of the cake batter into the prepared pan and sprinkle with 1/2 of the topping. Gently ladle the rest of the cake batter over top, and sprinkle with remaining topping.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 35 minutes more. Remove from the oven and allow to cool for 15 minutes.
  • While the cake is cooling, combine confectioners' sugar and milk in a bowl. Whisk to desired consistency, adding more milk if necessary. Drizzle over warm cake and serve immediately.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 56.9 g, Cholesterol 38.3 mg, Fat 17.2 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 3.5 g, Sodium 216.2 mg, Sugar 38.2 g

CRANBERRY BANANA COFFEE CAKE



Cranberry Banana Coffee Cake image

I make this moist cake for Christmas morning every year. It tastes like banana bread but has a sweet golden topping with a nutty crunch. -Gloria Friesen, Casper, Wyoming

Provided by Taste of Home

Time 1h

Yield 15 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
2 medium ripe bananas, mashed (about 3/4 cup)
1 cup whole-berry cranberry sauce
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons butter, melted

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients; add to the creamed mixture alternately with bananas, beating well after each addition. Spread into a greased 13x9-in. baking pan. Top with cranberry sauce., In a small bowl, combine the brown sugar, pecans and flour; stir in butter. Sprinkle over cranberries. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

Nutrition Facts : Calories 264 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

BLUEBERRY COFFEE CAKE I



Blueberry Coffee Cake I image

This cake is super for a quick breakfast snack with coffee.

Provided by Debbie Rowe

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

1 cup packed brown sugar
⅔ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
½ cup milk
1 cup fresh blueberries
¼ cup confectioners' sugar for dusting

Steps:

  • Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
  • Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
  • For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
  • Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 61.1 g, Cholesterol 57 mg, Fat 16.3 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 10 g, Sodium 303 mg, Sugar 38.8 g

CRUMB-TOPPED BLUEBERRY COFFEE CAKE



Crumb-Topped Blueberry Coffee Cake image

This sweet crumb-topped cake gets it's moistness from blueberries and cream cheese. "I like to make it ahead and freeze it for times when I have company for breakfast."-Melanie Koehn, Colcord, Oklahoma

Provided by Taste of Home

Categories     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup butter, softened
2/3 cup sugar
1 large egg
1 cup plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 cup fresh or frozen blueberries
3 ounces cream cheese, cubed
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter

Steps:

  • For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. , Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 277 calories, Fat 12g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 219mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

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