Blueberry Banana Coffee Cake

Photo: Cinnamon Girl

Ingredients

1 3/4 cups + 1 teaspoon All Purpose Flour

5 tablespoons Sugar

4 tablespoons Butter, cold

1 1/2 teaspoons Baking Powder

1/2 teaspoon baking soda

1 teaspoon Cinnamon

1/4 teaspoon Nutmeg

2 eggs

1 cup Banana, ripe, mashed

1 1/2 cups Blueberries, fresh or frozen, do not thaw

1/4 cup Walnuts, chopped

Preparation

Preheat oven to 350 degrees. Grease an 8-inch square deep-sided baking pan.

Combine 3/4 cup of the flour and sugar in a medium bowl. Cut in the butter with a pastry blender or two forks used scissor style until mixture resembles coarse crumbs. Set aside 1/2 cup of the mixture for the topping.

Add the remaining 1 cup of flour, baking powder, baking soda, cinnamon, and nutmeg. Mix well. Add eggs and banana, mix just until incorporated, careful not to over mix.

Toss the blueberries with 1 teaspoon of flour. Stir them in with the walnuts. Pour into prepared pan. Sprinkle reserved topping evenly over top.

Bake 40 to 45 minutes. Cool on wire rack.

Tools

Comments

Permalink Tara
May 27, 2013

Just pulled this out of the oven and it is good for a low sugar coffee cake. In fact, the only thing I would change is to add maybe 1/4 c. brown sugar to the crumbled topping mix. I used frozen blueberries and I may try again with whole wheat flour.

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About

This comes together quickly and bakes up tall and fluffy. It's not too sweet with only 5 tablespoons of sugar; and no oil. Just 4 tablespoons of butter in the entire cake.