Blueberry Banana Coffeecake

This recipe is a favorite summer morning breakfast treat around my house.  With summertime brings an abundant supply of fresh and wonderful fruit at the market.  I love this time of the year for that very reason.  This past weekend the blueberries looked amazing so I made sure to pick up plenty at my local market.  Bananas are a favorite around my house, as you probably know if you have been following my blog.  We had some very ripe bananas on hand so I added those to the cake too.  In the end I’m really glad I did because they gave the coffee cake an extra sweetness and kept the cake really moist.  And as always, I tried to add whole grains where I could.  You will find oats and whole wheat pastry flour in the streusel, which is my favorite part of this coffee cake, and then in the cake I use my trusty friend the white whole wheat flour which brings some extra whole grain goodness to this cake.  This cake is great for breakfast or any part of the day, but it’s even great for dessert heated up with a big scoop of ice cream.

Another great things about this cake is if you don’t like blueberries you can always try using other berries or even peaches.  Enjoy everyone!

Blueberry Banana Coffeecake

Print Recipe

Streusel Topping:

3/4 cup brown sugar

1/2 cup whole wheat pastry flour

1/4 cup all-purpose flour

1/4 cup old-fashion rolled oats

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

6 Tbsp unsalted butter, softened

Cake:

2 cups white whole wheat flour

1/2 cup all-purpose flour

2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

4 Tbsp (1/2 stick) unsalted butter, softened

3/4 cup sugar

2 large eggs

3/4 cup milk

1 tsp vanilla

3/4 cup ripe mashed bananas (about 3 medium bananas)

1 1/2 cups blueberries (fresh or frozen)

Instructions:

Preheat oven to 375 degrees.  Spray a 9-inch-square pan with non-stick cooking spray, set aside.

To make streusel:

Whisk together the sugar, flours, oats, cinnamon, nutmeg and salt in a medium bowl.  Add the butter and mix with a pastry blender to make medium-size crumbs.

To make cake:

Whisk together the flours, baking powder, cinnamon, and salt in a medium bowl. 

In a large bowl, cream together the butter and sugar until light and fluffy, then add eggs, one at a time, stopping to scrape down the sides and bottom of the bowl between additions.  Stir in half the dry ingredients, then the milk and vanilla, scraping down the sides.  Stir in remaining dry ingredients, then fold in mashed bananas and blueberries.  Spread the batter in the prepared pan, and sprinkle the streusel evenly over the top.

Bake the cake until a cake tester inserted in the center comes out clean, 45 to 50 minutes.  Remove it from the oven and let it cool, in the pan, on a rack.

Adapted from King Arthur Whole Grain Cookbook