BLUEBERRY BANANA COFFEE CAKE – I have a low-fat, low-sugar blueberry and banana coffeecake recipe to share today. It’s a lovely treat for breakfast, with a cup of tea for an afternoon snack or with a scoop of vanilla ice cream for dessert.
It comes together quickly and bakes up tall and fluffy dotted throughout with plump, juicy blueberries.
It’s not overly sweet with only 5 tablespoons of sugar. The banana does a really great job at sweetening it up and balancing out the tart blueberries.
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Have you ever noticed that baking blueberries brings out their tartness? Even if they were quite sweet to begin with?
That’s why bananas and blueberries are a match made in heaven. A perfect balance of sweet and tart.
And did I mention there’s no oil? Just 4 tablespoons of butter in the entire cake.
You won’t miss any of the fat or sugar and you’re sure to love it!
BLUEBERRY BANANA COFFEE CAKE
Ingredients
- 1 + 3/4 cup all-purpose flour + 1 teaspoon divided
- 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
- 1/3 cup milk
- 1 cup mashed very ripe banana
- 1 + 1/2 cups blueberries fresh or frozen, do not thaw
- 1/4 cup walnuts chopped
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-inch square deep-sided baking pan.
- Whisk 3/4 cup of the flour and the 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 this mixture for the topping.
- Add 1 cup of flour, baking powder, baking soda, cinnamon, and nutmeg. Mix well. Add eggs, milk and banana, mix just until incorporated, careful not to over mix.
- Toss the blueberries with the remaining 1 teaspoon of flour. Stir them in along with the walnuts.
- Pour into the prepared pan and sprinkle reserved topping evenly over top.
- Bake 40 to 45 minutes until a toothpick in center comes out clean. Cool on wire rack.
Nutrition
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