by 
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. I also have a recipe for blueberry coffee cake without bananas if you're looking for another tasty recipe!
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 used 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!
Making blueberry banana coffee cake
- In a bowl, combine sugar and butter
- Add eggs and combine. Stir in sour cream and vanilla
- Add mashed bananas
- Stir in flour mixture
- 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
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
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
Equipment
- Measuring Cups
- Measuring Spoons
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 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 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
This recipe was originally published in June of 2016. The recipe and pictures have been updated.
Recipe adapted from All Recipes
Robbie | Box Tree Events says
Blueberry is my all time favourite when it comes to baking so I will definitely be trying this recipe out!
Kathy says
I hope you love it!
Helen says
Loved the recipe! If I wanted to double it, (I have a big family), what pan size would you recommend?
Kathy says
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. 🙂
karrie @ Tasty Ever After says
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!
Kathy says
Blueberries are great in just about everything!
Megan - The Emotional Baker says
Oh my goodness, Kathy! This topping looks so amazing 🙂 & your kids are too cute!
Kathy says
I could just make the topping and eat it all by itself!
Kathy says
Really delicious! I need to make it again soon.
Anu - My Ginger Garlic Kitchen says
Banana + blueberry + coffee? Count me in! Such a droolicious looking cake, Kathy. I want it now! Can't wait to try!
David @ Spiced says
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? 🙂
Kathy says
Don't you love it when food can double for multiple meals? Breakfast and dessert! Yes!!!
Rahul @samosastreet.com says
This sounds incredible! Love banana everything! This is my kind of breakfast.
Kathy says
Banana adds such flavor and keeps everything moist.
Manali@CookWithManali says
I love the crumble topping, the cake looks so delicious! YUM!
Kathy says
I think I could eat just the crumble topping!
Nicoletta @sugarlovespices says
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!
Kathy says
Sometimes I nibble off the topping first and then eat the cake.
Adina says
The cake looks so sticky and delicious, I would love to try it!
Kathy says
The bananas keep it moist!
Miriam @londonkitchendiaries.com says
This absolutely works for breakfast 😉 Love the oatmeal & pecan topping ♡
Kathy says
Sometimes I feel a bit guilty when I eat it for breakfast....I just need to stop feeling guilty! Totally breakfast food!
allie @ Through Her Looking Glass says
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
Laura @ Raise Your Garden says
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.
Kathy says
They lead such a sheltered life!
Mary Ann | The Beach House Kitchen says
I could eat this coffee cake all day long Kathy! I bet your kids are hooked now!
Kathy says
Totally hooked!
Dawn @ Girl Heart Food says
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 🙂
Kathy says
Well, the name does say coffee cake! What else are we to think???
Cheyanne @ No Spoon Necessary says
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!
Kathy says
Things always disappear faster with kids around.
Kate @ Framed Cooks says
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!
Kathy says
Totally yummy!
Julia @ Plated Cravings says
I would love to have your coffee cake for breakfast! It looks delicious, Kathy. That pecan crumble topping sounds so good!
Kathy says
It is wonderful for breakfast!
mira says
I can only imagine how this smells! Looks delicious! Pinning
Kathy says
It smells delicious!