Banana Blueberry Coffee Cake
Serves: serves 8
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • ½ cup sugar
  • 6 tbsp cold unsalted butter
  • 1 large egg
  • ½ cup milk
  • 2 overripe bananas, mashed
  • 1 cup frozen wild blueberries
  • 2 tbsp unsalted butter, melted
  • ¼ cup sugar
  • 1 tbsp all purpose flour
  • ½ tsp cinnamon
  1. Preheat oven to 400 degrees. Grease a 9-inch round baking pan with butter.
  2. In a large mixing bowl, sift together the flour, baking powder, salt and sugar. Using two knives or a pastry cutter, cut the butter into the flour mixture until it forms course crumbs. Set aside.
  3. In a small bowl, whisk together the egg and milk until light and frothy. Whisk in the smashed banana. Pour the wet ingredients into the flour mixture, and stir to combine. Add the blueberries and stir to combine.
  4. Pour the batter into the prepared pan and pat into a single layer. The dough will be slightly stiff. Brush with the melted butter for the topping, pouring over any excess.
  5. In a small bowl, stir together the sugar, flour and cinnamon. Sprinkle over the top of the coffee cake all over.
  6. Bake for 30-40 minutes, until a cake tester inserted in the center comes out cleanly. Let cool for 5-10 minutes in the pan before transferring to a serving dish, slicing into wedges and enjoying.
Recipe by Maine Course at