Blueberry Banana Coffee Cake

I have a low-fat, low-sugar blueberry and banana coffeecake recipe to share today. It’s a lovely treat for breakfast, with a cup of tea for an afternoon snack or with a scoop of vanilla ice cream for dessert.

It comes together quickly and bakes up tall and fluffy dotted throughout with plump, juicy blueberries.

It’s not overly sweet with only 5 tablespoons of sugar. The banana does a really great job at sweetening it up and balancing out the tart blueberries.

Have you ever noticed that baking blueberries brings out their tartness? Even if they were quite sweet to begin with?

That’s why bananas and blueberries are a match made in heaven. A perfect balance of sweet and tart.  

And did I mention there’s no oil? Just 4 tablespoons of butter in the entire cake.

You won’t miss any of the fat or sugar and you’re sure to love it!

Blueberry Banana Coffee Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 1 (8x8) pan

Blueberry Banana Coffee Cake

A low-fat, low-sugar blueberry and banana infused coffee cake!

Ingredients:

1 + 3/4 cup all-purpose flour + 1 teaspoon, divided
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
1/3 cup milk
1 cup mashed very ripe banana
1 + 1/2 cups blueberries, fresh or frozen, do not thaw
1/4 cup walnuts, chopped

Instructions:

  1. Preheat the oven to 350 degrees F. Grease an 8-inch square deep-sided baking pan.
  2. Whisk 3/4 cup of the flour and the 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 this mixture for the topping.
  3. Add 1 cup of flour, baking powder, baking soda, cinnamon, and nutmeg. Mix well. Add eggs, milk and banana, mix just until incorporated, careful not to over mix.
  4. Toss the blueberries with the remaining 1 teaspoon of flour. Stir them in along with the walnuts.
  5. Pour into the prepared pan and sprinkle reserved topping evenly over top.
  6. Bake 40 to 45 minutes until a toothpick in center comes out clean. Cool on wire rack.

Notes:

Adapted from The Bake Sale Cookbook

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/blueberry-banana-coffee-cake/

Comments

  1. jjloves2cook says

    I love the idea of lightening up my usual morning coffee cake.  I just made you recipe, except I added vanilla and more cinnamon.  It’s baking in the oven right now, so my son and I are anxiously waiting…

  2. Mwlowder says

    Is something missing in this recipe?  The directions said to “pour” batter into the baking pan.  No way did this pour.  It was very floury and dry – the flavor had promise but the texture was all wrong.

    • Reeni says

       Nothing’s missing – I’m sorry it didn’t turn out good for you. Others have made it and liked it – haven’t heard any complaints until now. Is it possible you left out the eggs?

  3. Torrie says

    I am always looking for ways to use really ripe bananas and when I saw that this recipe had blueberries too, I had to try it. My 7 year old son helped me this morning. Awesome flavor-the banana is not overpowering and it wasn’t too sweet like you mentioned. Loved the topping too! The only thing I didn’t have was nutmeg but it was still great. Definitely a keeper-plan on using it for get-togethers and brunches. Thanks so much!

  4. Terri says

    I’m always looking for recipes that aren’t loaded with tons of fat and sugar, so I am very glad I found this one… I replaced 1/4 c of the flour with whole wheat flour, and substituted half the sugar with brown sugar. It’s in the oven now… I can hardly wait to try it!

  5. lulu says

    This was really delicious even though the sugar and fat are quite low compared to other coffeecake recipes. I had to leave out the nuts (my kids don’t like them), subbed buttermilk for the milk and whole wheat flour for white all-purpose. Baked for 35 minutes in a 9″ square pan. Everyone loved it. Thanks for the recipe!

  6. meredith says

    i am confused as to why you put 3/4 cup flour with all that butter and sugar, but only use 1/2 cup. Did I miss a step somewhere? Was I supposed to use the remaining topping somewhere else in recipe???

    • Reeni says

      Hi Meredith! In step 2 you use 3/4 cup of the flour with the sugar and you set aside 1/2 cup of that mixture for the topping. In step 3 you add the remaining 1 cup of flour into what’s left of the mixture to make the cake. In step 5 you toss the remaining 1 teaspoon of flour with the blueberries. It all adds up to 1 and 3/4 cup flour plus 1 teaspoon. It is a little confusing but once you break it down it’s easier to understand.

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