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Home » Desserts

Published: Sep 28, 2019 · Modified: May 29, 2025 by Kathy

Blueberry Banana Coffee Cake

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Blueberry coffee cake on a small white plate.

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!

A slice of yellow coffee cake filled with blueberries.

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.

A square casserole dish filled with a blueberry banana coffee cake.

This coffee cake would be perfect for breakfast or brunch. Coffee cakes are pretty versatile and can be served any time of the day.

Other coffee cakes I like to make include Raspberry Almond Coffee Cake, an old fashioned Corn Flake Coffee Cake, Rhubarb 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.

Blueberry Banana Coffee Cake with a Pecan Crumble Topping in a baking dish.

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!

Step by step directions

  • In a bowl, combine sugar and butter
Butter and sugar combined in a bowl.
Cake batter with vanilla and sour cream added to mixture.
  • Add eggs and combine. Stir in sour cream and vanilla
  • Add mashed bananas
  • Stir in flour mixture
Mashed banana added to batter.
Flour mixture added to cake batter.
  • Gently fold in blueberries
  • combine topping ingredients
  • 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 the cake to fully cool before serving
Blueberries added to coffee cake batter.
Uncooked coffee cake in a baking dish.

Recipe notes

  • 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.
  • Use a 2-quart baking dish. I used an 8 x 8" baking dish
  • Allow the coffee cake to cool before serving

More delicious blueberry recipes:

  • Blueberry cinnamon rolls
  • Blueberry lemon bundt cake
  • Blueberry muffins
  • Blueberry crumb bars
  • Blueberry banana muffins
A slice of yellow cake with blueberries and pecans on a small plate.

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!

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    How to Make Croissants
  • Homemade Focaccia Bread cut into squares.
    Homemade Focaccia Bread
  • A circle of round dinner rolls each with a different finished glaze.
    Bread Glazes
  • A loaf of homemade white bread on a wooden cutting board.
    Homemade White Bread
A slice of yellow coffee cake filled with blueberries.

Blueberry Banana Coffee Cake with a Pecan Crumble Topping

Kathy Berget
Moist coffee cake with fresh blueberries and pecans.
5 from 34 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 9 people
Calories 422 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Baking Dish - 8 x 8 inch
Prevent your screen from going dark

Ingredients
 
 

Cake

  • 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

Topping

  • 1 cup pecans (chopped)
  • 3 Tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup oats
  • ¼ cup butter (melted)

Instructions
 

Cake

  • Preheat oven to 350°F
  • 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 vanilla
    ¼ cup sour cream, 1 teaspoon vanilla
  • Add bananas
    1 whole ripe banana
  • Mix in flour, baking soda, baking powder
    1 ½ cup flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt
  • Gently fold in blueberries
    1 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 oats, 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
  • 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°F
  • Butter should be at room temperature
  • Allow coffee cake to cool before serving

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1sliceCalories: 422kcalCarbohydrates: 49gProtein: 4gFat: 25gSaturated Fat: 11gCholesterol: 45mgSodium: 329mgPotassium: 150mgFiber: 2gSugar: 29gVitamin A: 532IUVitamin C: 3mgCalcium: 49mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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

Recipe adapted from All Recipes

 

 

 

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Reader Interactions

Comments

  1. Robbie | Box Tree Events says

    August 10, 2017 at 2:26 am

    Blueberry is my all time favourite when it comes to baking so I will definitely be trying this recipe out!

    Reply
    • Kathy says

      August 10, 2017 at 8:13 pm

      I hope you love it!

      Reply
  2. Helen says

    August 09, 2017 at 6:32 pm

    5 stars
    Loved the recipe! If I wanted to double it, (I have a big family), what pan size would you recommend?

    Reply
    • Kathy says

      August 09, 2017 at 8:02 pm

      Hi Helen,
      I'm so glad you loved the recipe as much as my family does! I have not tried doubling this recipe. You might want to cook it in two separate pans to ensure even cooking. 🙂

      Reply
  3. karrie @ Tasty Ever After says

    June 16, 2016 at 3:23 pm

    5 stars
    Hahahaha! That too cute! Although I'm thinking it would be pretty good if you did put a little coffee in it 😉 Making this soon because I'm all about blueberry (coffee) cakes with pecan crumb topping!

    Reply
    • Kathy says

      June 16, 2016 at 8:16 pm

      Blueberries are great in just about everything!

      Reply
  4. Megan - The Emotional Baker says

    June 15, 2016 at 6:17 am

    Oh my goodness, Kathy! This topping looks so amazing 🙂 & your kids are too cute!

    Reply
    • Kathy says

      June 15, 2016 at 5:29 pm

      I could just make the topping and eat it all by itself!

      Reply
  5. Kathy says

    June 14, 2016 at 4:52 am

    Really delicious! I need to make it again soon.

    Reply
  6. Anu - My Ginger Garlic Kitchen says

    June 14, 2016 at 4:40 am

    Banana + blueberry + coffee? Count me in! Such a droolicious looking cake, Kathy. I want it now! Can't wait to try!

    Reply
  7. David @ Spiced says

    June 14, 2016 at 4:29 am

    Oh, I have a serious weakness for coffee cake, Kathy! It's probably top 3 on my list of favorite desserts/breakfasts. I'm digging the blueberries and bananas in this one, though. It's kinda like banana bread turned into coffee cake...with an incredible crumble on top. Save me the last slice? Please? 🙂

    Reply
    • Kathy says

      June 14, 2016 at 4:51 am

      Don't you love it when food can double for multiple meals? Breakfast and dessert! Yes!!!

      Reply
  8. Rahul @samosastreet.com says

    June 13, 2016 at 11:33 am

    This sounds incredible! Love banana everything! This is my kind of breakfast.

    Reply
    • Kathy says

      June 13, 2016 at 7:55 pm

      Banana adds such flavor and keeps everything moist.

      Reply
  9. Manali@CookWithManali says

    June 13, 2016 at 11:24 am

    I love the crumble topping, the cake looks so delicious! YUM!

    Reply
    • Kathy says

      June 13, 2016 at 7:56 pm

      I think I could eat just the crumble topping!

      Reply
  10. Nicoletta @sugarlovespices says

    June 13, 2016 at 10:39 am

    I love coffee cakes for my breakfast, and this one would be perfect! Love the banana blueberry flavors and the crunchy topping with oatmeal and pecans. Pinned it!

    Reply
    • Kathy says

      June 14, 2016 at 4:49 am

      Sometimes I nibble off the topping first and then eat the cake.

      Reply
  11. Adina says

    June 13, 2016 at 9:52 am

    The cake looks so sticky and delicious, I would love to try it!

    Reply
    • Kathy says

      June 14, 2016 at 4:48 am

      The bananas keep it moist!

      Reply
  12. Miriam @londonkitchendiaries.com says

    June 13, 2016 at 9:01 am

    This absolutely works for breakfast 😉 Love the oatmeal & pecan topping ♡

    Reply
    • Kathy says

      June 14, 2016 at 4:47 am

      Sometimes I feel a bit guilty when I eat it for breakfast....I just need to stop feeling guilty! Totally breakfast food!

      Reply
  13. allie @ Through Her Looking Glass says

    June 13, 2016 at 7:27 am

    Dear Kathy, What a beautiful coffee cake. And so funny about your kids and the coffee. I could totally see my kids saying the same thing. This pecan crumble topping is genius with the blueberries. I plan to make this soon! Have a great week Kathy! XO

    Reply
  14. Laura @ Raise Your Garden says

    June 13, 2016 at 5:54 am

    Ha. Ha. Ha. You're kids didn't know what coffee cake was. I'll be sure not to repeat that mistake. hehe. Looks delicous Kathy as always. Wish I had a piece (okay 2 pieces) to go with my coffee right now.

    Reply
    • Kathy says

      June 14, 2016 at 4:43 am

      They lead such a sheltered life!

      Reply
  15. Mary Ann | The Beach House Kitchen says

    June 13, 2016 at 5:46 am

    I could eat this coffee cake all day long Kathy! I bet your kids are hooked now!

    Reply
    • Kathy says

      June 14, 2016 at 4:43 am

      Totally hooked!

      Reply
  16. Dawn @ Girl Heart Food says

    June 13, 2016 at 5:16 am

    I would have no problem eating this for breakfast, Kathy! Yum! I can understand why your kids thought there was coffee in 'coffee cake.' I used to think that too. Love that pecan crumble you have on the top too 🙂

    Reply
    • Kathy says

      June 14, 2016 at 4:45 am

      Well, the name does say coffee cake! What else are we to think???

      Reply
  17. Cheyanne @ No Spoon Necessary says

    June 13, 2016 at 5:15 am

    Hahahaha! Maybe you should have let them believe there IS coffee in here... I always did think "coffee cake" was a little strange of a name for such a delicious cake, with no coffee in it. I'm a huge sucker for any coffee cake and this one looks delicious! Love love love the pecan crumble topping and blueberries with banana is fantastic. I could eat this entire cake for breakfast. Guess it would be safer to have this around with a few children to help me polish it off. 😉 Cheers, friend!

    Reply
    • Kathy says

      June 14, 2016 at 4:44 am

      Things always disappear faster with kids around.

      Reply
  18. Kate @ Framed Cooks says

    June 13, 2016 at 2:54 am

    I thought the exact same thing about coffee cake when I was a kid! Now I wish SO much that I could have a taste of this one!

    Reply
    • Kathy says

      June 14, 2016 at 4:46 am

      Totally yummy!

      Reply
  19. Julia @ Plated Cravings says

    June 13, 2016 at 12:27 am

    5 stars
    I would love to have your coffee cake for breakfast! It looks delicious, Kathy. That pecan crumble topping sounds so good!

    Reply
    • Kathy says

      June 13, 2016 at 4:37 am

      It is wonderful for breakfast!

      Reply
  20. mira says

    June 11, 2016 at 10:29 pm

    I can only imagine how this smells! Looks delicious! Pinning

    Reply
    • Kathy says

      June 12, 2016 at 7:44 pm

      It smells delicious!

      Reply
Newer Comments »
5 from 34 votes (25 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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