This blueberry-banana coffee cake is super moist, fruity, and delicious. Serve it warm with a cup of coffee. It will fuel you until lunch time.

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 9x13-inch coffee cake
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Cinnamon-Pecan Topping:
Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.

    Advertisement
  • Combine blueberries, bananas, eggs, flax seed, and wheat germ in a large bowl; mix by hand with a wire whisk until combined. Add flour, oats, milk, sugar, oil, vanilla extract, baking powder, baking soda, and salt; gently mix by hand for 2 minutes until thoroughly combined.

  • Combine brown sugar, pecans, flour, and cinnamon for the topping in a medium bowl; mix with a fork until combined. Add melted butter; stir well.

  • Pour 2/3 of the cake batter into the prepared pan and sprinkle with 1/2 of the topping. Gently ladle the rest of the cake batter over top, and sprinkle with remaining topping.

  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 35 minutes more. Remove from the oven and allow to cool for 15 minutes.

  • While the cake is cooling, combine confectioners' sugar and milk in a bowl. Whisk to desired consistency, adding more milk if necessary. Drizzle over warm cake and serve immediately.

Nutrition Facts

393 calories; protein 5.2g; carbohydrates 56.9g; fat 17.2g; cholesterol 38.3mg; sodium 216.2mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2020
This was delicious! I’m not a seasoned baker. Just a guy locked up at home during a pandemic. This was easy to make and REALLY good. Made me look like a baking genius. Thank you! Read More
(2)
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/10/2020
This was delicious! I’m not a seasoned baker. Just a guy locked up at home during a pandemic. This was easy to make and REALLY good. Made me look like a baking genius. Thank you! Read More
(2)
Rating: 5 stars
04/11/2020
This is perfect for a lazy Saturday morning breakfast. As I didn’t have (nor do we care for either) the wheat germ or flax seeds, I left them out. Also made it with SR flour as I was out of plain, so I eliminated the baking powder/soda & salt. This coffee cake is everything I hoped it would be; chocked full of blueberries, subtle flavor of bananas, with a hint of cinnamon. Who could ask for more? It did take a little longer to bake (actually I had to bake it for 45 mins) because it IS so moist. Be sure to check it with a toothpick if additional time is needed. When it came out, I mixed up the glaze (took about 5 teaspoons of milk for me) and drizzled it on the warm cake. While the glaze was fresh, I also added additional chopped pecans - yum! Although this is NOT something you’d want to fix during the weekday because of the time factor involved, it IS DELICIOUS and well worth the wait! Read More