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!


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


  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.


Adapted from The Bake Sale Cookbook

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


  1. 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!

  2. 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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