Introduction
Banana Blueberry Coffee Cake is a delightful twist on a beloved classic that will elevate your baking repertoire. The fusion of ripe bananas and juicy blueberries adds a fresh, vibrant flavor profile, turning an everyday coffee cake into an extraordinary indulgence. The result is an irresistibly moist cake with the perfect balance of sweetness and tartness, ideal for breakfast, brunch, or a sweet afternoon treat. Imagine enjoying a warm slice of this cake with a fresh cup of coffee or tea on a relaxed weekend morning. This versatile dessert is not only easy to make but also a great addition to any gathering or casual meet-up with friends.
Detailed Ingredients
To create this Banana Blueberry Coffee Cake, you will need the following ingredients:
1. Dry Ingredients:
– 1 1/2 cups all-purpose flour: The foundation of the cake, providing structure and texture.
– 1/2 cup granulated sugar: Adds sweetness and helps achieve a tender crumb.
– 1/4 cup brown sugar, packed: Contributes a rich, molasses-like depth of flavor.
– 1 teaspoon baking powder: Gives the cake its rise and light texture.
– 1/2 teaspoon baking soda: Works with the acidity from the bananas to enhance leavening.
– 1/4 teaspoon salt: Balances and enhances the flavors.
– 1/2 teaspoon ground cinnamon: Adds warmth and complements the fruit flavors.
2. Wet Ingredients:
– 1/2 cup unsalted butter, melted: For moisture and richness. Using unsalted allows control over the cake’s saltiness.
– 2 large ripe bananas, mashed: The key to adding natural sweetness and unparalleled moistness.
– 1 large egg: Binds the ingredients together and adds richness.
– 1 teaspoon vanilla extract: Adds a pleasant aroma and enhances overall flavors.
3. Fruit and Nuts:
– 1 cup fresh or frozen blueberries: The tartness that cuts through the sweetness, adding bursts of flavor and color.
– 1/2 cup chopped walnuts (optional): For a crunchy texture contrast to the soft cake.
4. Crumble Topping:
– 1/4 cup all-purpose flour: Provides structure to the topping.
– 1/4 cup brown sugar, packed: Adds caramel-like sweetness.
– 1/4 teaspoon ground cinnamon: Further enhances the topping’s flavor.
– 3 tablespoons unsalted butter, cold and diced: Aids in creating a crumbly texture when baked.
Prep Time, Cook Time, Total Time, Yield
– Prep Time: 15 minutes: A quick and easy process of preparing your ingredients and mixing the batter.
– Cook Time: 40 minutes: Time needed for the cake to bake to a perfect golden brown.
– Total Time: 55 minutes: From start to finish, a relatively short time for an impressive homemade dessert.
– Yield: 9 servings: A square baking pan yields nine delicious pieces, perfect for sharing.
Detailed Directions and Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to ensure easy removal of the cake.
2. In a large mixing bowl, combine all the dry ingredients: 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. Whisk thoroughly to ensure all ingredients are evenly distributed and any lumps are broken up.
3. In a separate bowl, mix the wet ingredients. Start by mashing 2 large ripe bananas with a fork until smooth. Add 1/2 cup of melted unsalted butter, 1 large egg, and 1 teaspoon of vanilla extract. Stir until all ingredients are well combined.
4. Gradually add the wet mixture to the dry ingredients, stirring just until combined. Be careful not to overmix; this ensures your cake stays light and tender.
5. Gently fold in 1 cup of fresh or frozen blueberries and, if desired, 1/2 cup of chopped walnuts. Ensure the blueberries are evenly distributed throughout the batter for consistent flavor in each bite.
6. Pour the batter into the prepared baking pan, smoothing the top with a spatula for even baking.
7. For the crumble topping, in a small bowl, mix 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, and 1/4 teaspoon ground cinnamon. Add 3 tablespoons of cold, diced unsalted butter. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs.
8. Evenly sprinkle the crumble topping over the cake batter. This topping will provide a delightful crispy texture and extra flavor.
9. Place the pan in the preheated oven and bake for 35-40 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
10. Once baked, allow the cake to cool in the pan for about 15 minutes on a cooling rack. This helps it set and makes it easier to remove from the pan. Afterward, gently transfer the cake to a wire rack to cool completely.
11. Serve the Banana Blueberry Coffee Cake warm or at room temperature, either plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
– For optimal banana flavor, ensure your bananas are very ripe, with plenty of brown spots.
– If you’re using frozen blueberries, there’s no need to thaw them first, but you may need to slightly extend the bake time to account for the added moisture.
– If you’re not fond of walnuts, feel free to substitute with pecans or omit the nuts entirely for a nut-free version.
– The crumble topping can be adjusted to personal preference; add more cinnamon or include a pinch of nutmeg for extra spice.
Cook Techniques – FAQ
1. Why did my coffee cake turn out dense?
Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined to keep the cake tender.
2. Can I substitute other fruits for blueberries?
Yes, you can swap blueberries for raspberries or chopped strawberries. Ensure the fruit is similarly sized to cook evenly.
3. How can I store the leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
4. Is it possible to freeze the coffee cake?
Absolutely. Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw at room temperature before serving.
5. Can I make this coffee cake gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
Conclusion
The Banana Blueberry Coffee Cake is a testament to how a few simple ingredients can be transformed into a delightful dessert or breakfast treat. With its combination of fruity flavors, soft crumb, and irresistible crumble topping, it’s destined to become a family favorite. Whether enjoyed over a leisurely breakfast or served as a sweet finish to a brunch, this cake is sure to please any crowd. The versatility of the recipe allows you to adapt it to suit different tastes and dietary needs without compromising on taste.
More Recipes Suggestions and Combinations
If you enjoyed this Banana Blueberry Coffee Cake, consider exploring other similar recipes that complement its delicious flavor profile.
– Lemon Raspberry Coffee Cake: A refreshing alternative using fresh lemons and tart raspberries for a citrus twist.
– Apple Cinnamon Coffee Cake: Perfect for fall, featuring diced apples and warm spices like cinnamon and nutmeg.
– Chocolate Chip Banana Bread: A classic favorite that adds semi-sweet chocolate chips to a traditional banana bread recipe.
– Mixed Berry Muffins: An easy-to-grab breakfast option packed with a medley of your favorite berries.
Experimenting with different fruits, nuts, and spices can help you discover new and exciting variations, keeping your baking endeavors both fresh and fun. Each of these recipes embraces the essence of home-baked goodness, designed to bring joy and warmth to any table.
Banana Blueberry Coffee Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
- In a large mixing bowl, combine all the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk thoroughly.
- In a separate bowl, mash the ripe bananas and mix with melted butter, egg, and vanilla extract until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring just until combined.
- Gently fold in blueberries and walnuts if using.
- Pour the batter into the prepared pan and smooth the top.
- For the crumble, mix flour, brown sugar, and ground cinnamon in a small bowl. Cut in cold butter until coarse crumbs form.
- Sprinkle the crumble topping over the batter.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Allow to cool for about 15 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature.
