Blueberry Banana Coffee Cake with Pecan Crumble Topping is a coffee cake filled with blueberries and topped with pecans. This moist, flavorful coffee cake is perfect for breakfast, brunch or dessert!
Blueberry Banana Coffee Cake with Pecan Crumble Topping! Sometimes life just doesn't get much better... especially when it involves a delicious home baked good! This coffee cake is filled with blueberries and it is so moist from the banana added to the batter.
This coffee cake would be perfect for breakfast or brunch. Coffee cakes are pretty versatile and can be served anytime of the day.
Other coffee cakes I like to make is Raspberry Almond Coffee Cake and this delicious Cranberry Eggnog Coffee Cake.
When making this coffee cake, you will want to use ripe bananas. Look for bananas that have a peel that is really spotted or brown. These bananas are best to use in baked dishes.
Fresh or frozen blueberries?
You can use either fresh or frozen blueberries when making this coffee cake.
Can I use other fruit in this coffee cake?
Yes, you could substitute the blueberries for huckleberries, blackberries or raspberries.
Does coffee cake have coffee in it?
Nope, if you are thinking coffee cake has coffee you are just like my kids! No coffee in coffee cake. The name comes from a cake served with coffee. However, a coffee cake is delicious with a glass of milk, a cup of hot chocolate, a cup of tea or a cup of coffee!
How do I make this coffee cake?
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In a bowl, combine sugar and butter
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Add eggs and combine.
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Stir in sour cream and vanilla
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Add mashed bananas
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Stir in flour mixture
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Gently fold in blueberries
- Combine topping ingredients
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Add cake batter to a greased 9 inch square pan. Add topping to batter.
- Bake in a 350 degree oven for 50-55 minutes
- Allow cake to fully cool before serving
How do I know when this cake is done?
This coffee cake is dense and takes a long time to bake. After 50 minutes check to see if it's done. Give the cake pan a little jiggle to see if the center of the cake wiggles. If it does, return to the oven for another 5 minutes.
Insert a toothpick in the center of the cake. The toothpick should come out with just a few moist crumbs when it is baked through. 
Tips for making coffee cake
- Use a 2 quart baking dish. I used an 8 x 8" baking dish
- Grease your baking dish with a non-stick spray
- Make certain oven is preheated to 350
- Butter should be at room temperature
- Allow coffee cake to cool before serving
Other great recipes:
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my baking recipes! If you are looking for other ways to use ripe bananas, check out this collection of banana recipes!
Blueberry Banana Coffee Cake with a Pecan Crumble Topping
Ingredients
- 1 cup sugar
- ½ cup butter (softened)
- 2 whole eggs
- ¼ cup sour cream
- 1 teaspoon vanilla
- 1 whole ripe banana (mashed)
- 1 ½ cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups blueberries
Instructions
- In a bowl, combine sugar and butter.1 cup sugar, ½ cup butter
- Add eggs and combine.2 whole eggs
- Stir in sour cream and vanilla¼ cup sour cream, 1 teaspoon vanilla
- Add bananas1 whole ripe banana
- Mix in flour, baking soda, baking powder1 ½ cup flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt
- Gently fold in blueberries1 ½ cups blueberries
- Add to a greased 8 inch square pan
Topping
- To make the topping mix sugar, cinnamon, pecans and oatmeal. Add melted butter and stir.3 Tablespoons brown sugar, 1 teaspoon cinnamon, ¼ cup oatmeal, ¼ cup butter, 1 cup pecans
- Sprinkle topping over cake mixture.
- Bake in a preheated 350 degree oven for 50-55 minutes.
Notes
- 1 mashed banana is about ⅓ of a cup
Tips for making coffee cake
- Use a 2 quart baking dish. I used an 8 x 8" baking dish
- Grease your baking dish with a non-stick spray
- Make certain oven is preheated to 350
- Butter should be at room temperature
- Allow coffee cake to cool before serving
Nutrition
This recipe was originally published in June of 2016. The recipe and pictures have been updated.
Recipe adapted from All Recipes
Andi says
Great recipe! Came out very light and fluffy. I used walnuts instead of pecans for the topping/streusel and made mine in a bundt cake pan. Thank you for a delicious recipe.
Kathy says
Hi Andi,
Thanks! The walnuts sound like a perfect substitution! 🙂
Valentina says
I adore coffee cakes and this one is no exception! The texture of this one is spectacular and that crispy topping. Oh my!
David @ Spiced says
Pass me a plate, Kathy! I love coffee cake, and the banana + blueberry twist here sounds delicious. Plus, that streusel on top takes the cake...err, coffee cake! 🙂
Fred G says
Interesting mix of ingredients.