Blueberry Banana Coffee Cake
By: Cinnamon Girl
Published: Thursday, March 18, 2010 - 8:45am

Ingredients




1 3/4 cups + 1 teaspoon All Purpose Flour
5 tablespoons Sugar
4 tablespoons Butter, cold
1 1/2 teaspoons Baking Powder
1/2 teaspoon baking soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 eggs
1 cup Banana, ripe, mashed
1 1/2 cups Blueberries, fresh or frozen, do not thaw
1/4 cup Walnuts, chopped

Preparation

1 Preheat oven to 350 degrees. Grease an 8-inch square deep-sided baking pan. 2 Combine 3/4 cup of the flour and sugar in a medium bowl. Cut in the butter with a pastry blender or two forks used scissor style until mixture resembles coarse crumbs. Set aside 1/2 cup of the mixture for the topping. 3 Add the remaining 1 cup of flour, baking powder, baking soda, cinnamon, and nutmeg. Mix well. Add eggs and banana, mix just until incorporated, careful not to over mix. 4 Toss the blueberries with 1 teaspoon of flour. Stir them in with the walnuts. Pour into prepared pan. Sprinkle reserved topping evenly over top. 5 Bake 40 to 45 minutes. Cool on wire rack.

About


This comes together quickly and bakes up tall and fluffy. It's not too sweet with only 5 tablespoons of sugar; and no oil. Just 4 tablespoons of butter in the entire cake.

Comments:
Tara

Just pulled this out of the oven and it is good for a low sugar coffee cake.  In fact, the only thing I would change is to add maybe 1/4 c. brown sugar to the crumbled topping mix.  I used frozen blueberries and I may try again with whole wheat flour.