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!
A low-fat, low-sugar blueberry and banana infused coffee cake!
Ingredients
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-inch square deep-sided baking pan.
- 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.
- 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.
- Toss the blueberries with the remaining 1 teaspoon of flour. Stir them in along with the walnuts.
- Pour into the prepared pan and sprinkle reserved topping evenly over top.
- 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.
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!
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!
Thanks Torrie! Happy 4th!
It’s in the oven in a heart shaped pan right now. XOXOXO
Thank-you! Hope you loved it!
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.
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?
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…
Thanks for making it! Hope you and your son enjoyed it!