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.
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 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!
This recipe was amazing! Easy to follow and make. Though it took long to get ready in the oven. But would definitely recommend.
Delicious cake. Used stevia in place of white sugar. Omitted icing at end. Friends all loved it. Thanks for a great recipe.
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!
