:: Blueberry Banana Coffeecake ::
You already know that I’m a bit obsessed with warm, wholesome muffins. What you don’t know, is that I have the same obsession over coffeecake! For me… it started many, many years ago. I was fortunate to have a mom who let me explore the kitchen and come up with “concoctions,” as I liked to call them. I spent my Saturday mornings as a young child whipping up what I thought to be delicious creations with whatever I could get my hands on {baking soda, flour, vanilla extract, eggs, green food coloring — you get the idea!}. I would then try to feed my tasty “concoctions” to my family {they must have loved me!}. Luckily for them, by the age of seven, I started making coffeecake from scratch. Warm, comforting, sweet, buttery, cinnamon coffeecakes! Over the years, I’ve tried dozens of variations. Last week, I had bananas that were overly ripe and a carton of fresh blueberries to work with. After a little recipe research, I converted a standard banana bread recipe into this delectable, moist breakfast treat! Yum!
Blueberry Banana Coffeecake
Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter at room temperature
- 1/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 3 very ripe bananas peeled and mashed with a fork
- 1 cup blueberries {if using frozen thaw before using}
Instructions
- Preheat oven to 350 degrees. Grease your favorite coffeecake dish -- an 9 x 13 rectangular glass baking dish works well.
- Sift the flour, baking soda and salt into a medium bowl and set aside.
- Whisk the eggs and vanilla together in a liquid measuring cup with a spout and set aside.
- Cream the butter and sugar in a stand mixer fitted with the paddle attachment {or with a hand-held mixer} until light and fluffy. Gradually pour the egg mixture into the butter, while mixing, until incorporated. Add the bananas {the mixture will be lumpy}.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the blueberries and transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the coffeecake comes out clean, about 25-30 minutes.
Notes
