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Blueberry coffee cake with a pecan crumble topping.
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5 from 9 votes

Blueberry Banana Coffee Cake with a Pecan Crumble Topping

Moist coffee cake with fresh blueberries and pecans.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 9 people
Calories: 422kcal
Author: Kathy

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

Topping

Instructions

  • In a bowl, combine sugar and butter.
  • Add eggs and combine.
  • Stir in sour cream and vanilla
  • Add bananas
  • Mix in flour, baking soda, baking powder
  • Gently fold in blueberries
  • Add to a greased 8 inch square pan

Topping

  • To make the topping mix sugar, cinnamon and oatmeal. Add melted butter and stir.
  • 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

Serving: 1slice | Calories: 422kcal | Carbohydrates: 49g | Protein: 4g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 329mg | Potassium: 150mg | Fiber: 2g | Sugar: 29g | Vitamin A: 532IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg