Blueberry Banana Coffee Cake with Pecan Crumble Topping

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Blueberry Banana Coffee Cake with Pecan Crumble Topping is a coffee cake filled with blueberries and topped with pecans.

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.

What ingredients do I need to make this coffee cake?

• Sugar
• Butter
• Eggs
• Sour Cream
• Ripe bananas
• Flour 
• Baking soda
• Baking powder
• vanilla 
• blueberries
• pecans
• brown sugar
• cinnamon
• oatmeal

Do I use 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?

1. In a bowl, combine sugar and butter
2. Add eggs and combine.
3. Stir in sour cream and vanilla
4. Add mashed bananas
5. Stir in flour mixture
6. Gently fold in blueberries
7. Combine topping ingredients
8. Add cake batter to a greased 9 inch square pan. Add topping to batter.
9. Bake in a 350 degree oven for 50-55 minutes
10. 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:

• Baked apple cider donuts
• Oatmeal banana muffins
• Blueberry muffins
• Rhubarb bread
• Oatmeal cookies
• Blueberry lemon bread

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5 from 6 votes

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Blueberry Banana Coffee Cake with a Pecan Crumble Topping

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

 

Moist coffee cake with fresh blueberries and pecans.

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana coffee cake, blueberry and banana recipes, blueberry coffee cake, coffee cake recipes

Servings: 9 people

Calories: 422 kcal

Author: Kathy

Ingredients

• 1 cup sugar
• 1/2 cup butter softened
• 2 whole eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 1 whole ripe banana mashed
• 1 1/2 cup flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups blueberries

Topping

• 1 cup pecans chopped
• 3 Tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/4 cup oatmeal
• 1/4 cup butter melted

Instructions

1. In a bowl, combine sugar and butter.
2. Add eggs and combine.

3. Stir in sour cream and vanilla

4. Add bananas

5. Mix in flour, baking soda, baking powder
6. Gently fold in blueberries

7. Add to a greased 8 inch square pan

Topping

1. To make the topping mix sugar, cinnamon and oatmeal. Add melted butter and stir.
2. Sprinkle topping over cake mixture.

3. Bake in a preheated 350 degree oven for 50-55 minutes.

Recipe Notes

• 1 mashed banana is about 1/3 of a cup

Nutrition Facts

Blueberry Banana Coffee Cake with a Pecan Crumble Topping

Amount Per Serving (1 slice)

Calories 422 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 11g69%

Cholesterol 45mg15%

Sodium 329mg14%

Potassium 150mg4%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 29g32%

Protein 4g8%

Vitamin A 532IU11%

Vitamin C 3mg4%

Calcium 49mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in June of 2016. The recipe and pictures have been updated. 

Recipe adapted from All Recipes