Blueberry Banana Crumb Cake: Easy & Delicious Recipe

This quick and easy Blueberry Banana Crumb Cake recipe combines the sweetness of ripe bananas and juicy blueberries with a crumbly brown sugar streusel topping. Perfect for a breakfast treat or as an anytime dessert!

Photo byThe Cookin' Chicks

Oh boy! This blueberry banana cake is a winner!! The cake itself is moist and fluffy, while the topping is crunchy and sweet. It has the perfect amount of banana flavoring throughout while studded with juicy berries in every bite! This recipe combines everything you love about my banana coffee cake and blueberry bread, into one flavor packed cake!

Why you’ll love this Banana Blueberry Crumb Cake

• Quick and Easy– using minimal bowls and no mixer, this banana brunch cake has minimal prep time and is ready for the oven in under 10 minutes!
• Enjoyable any time of the day– whether you enjoy a piece with your morning coffee, serve it with brunch, or indulge for dessert any time of the day, it fits any and all occasions!
• Uses simple ingredients– using pantry staples as well as overripe bananas and blueberries, you may already have everything needed on hand. If you berry pick, this banana blueberry cake is a great way to use up those fresh berries!
• Freezer friendly– enjoy some now, freeze leftovers for later. This cake freezes perfectly making it perfect for last minute guests, on the go breakfasts, etc.

Photo byThe Cookin' Chicks

Blueberry Banana Crumb Cake Ingredient Notes

This banana blueberry coffee cake is a family favorite and I can’t wait to hear what you think too!

• Flour– you’ll use all purpose flour in both the cake portion of this recipe and the crumb topping.
• Baking Powder/ Salt– this combines to give the cake its rise and texture, ensure freshness by changing out your baking powder every 6 months.
• Bananas– overripe is the best as they are soft, sweet, and perfect to use in baking. It should have brown spots on the peels and be mashed using a fork or potato masher.
• Butter– softened to room temperature, I use unsalted butter as salt is also added and I like to keep the sodium levels down when I can. If you only have salted butter, that works too.
• Granulated Sugar– this gives the cake its sweetness. If you don’t want the cake AS sweet, you can decrease by up to 1/4 cup.
• Eggs– large eggs at room temperature are best as they mix easier into the cake batter.
• Vanilla Extract– opt for pure vanilla extract versus imitation as it adds the most flavor.
• Milk– any type you have on hand works for this. This is used to combine everything together and add to the overall moisture.
• Blueberries– fresh blueberries are best, frozen blueberries work too. To prevent berries from falling to the bottom of the batter, coat in 1 tablespoon flour before folding into the cake mixture.
• Brown Sugar– this is used for the crumb topping and adds to the overall sweetness. The brown sugar gives the crumb topping a nice crunch once baked. I use light brown sugar.

Photo byThe Cookin' Chicks

Variations

• If you prefer a different berry, feel free to substitute it in place of the blueberries. Blackberries, raspberries, or diced strawberries work great.
• If you like nuts, feel free to add 1/2 cup chopped almonds, walnuts, pecans, or pistachios to the batter or crumb topping.
• Lemon zest can be added into the cake batter to give it an extra zest.
• Buttermilk can be used in place of the milk and gives the cake an added moisture boost. Such a creamy liquid that can easily be swapped out with milk anytime.
• Feel free to warm up the spice levels in this cake by adding in 1 teaspoon cinnamon, 1 teaspoon nutmeg, or 1 teaspoon allspice to the cake batter.
• You can bake this cake in two 8×8 baking pans if desired.

Photo byThe Cookin' Chicks

How to make Banana Blueberry Crumb Cake

1. Spray a 9 x 13 baking pan ( or two 8×8 baking pans) with cooking spray and preheat oven to 350 degrees.
2. In a medium bowl, combine the 2 cups flour, baking powder, and salt. Set aside.
3. In a large bowl, mash the bananas no more clumps are in bowl.
4. Add in the 1/2 cup softened butter and sugar, mixing until combined.
5. Stir in the eggs, vanilla, and milk.
6. Add in the flour mixture from step 1 as well as the milk, stirring until just combined.
7. Fold in the blueberries carefully to avoid breaking the blueberries and having purple batter.
8. In a small bowl, combine the cold butter, brown sugar, and flour with a pastry blender until crumbs form.
9. To assemble cake, pour half the batter into the greased pan, followed by half the crumb mixture.
10. Repeat layers making sure to end with the remaining crumb topping.
11. Bake for 55 minutes, or until cake is set.
12. Remove and allow to cool 15 minutes before serving!!

Photo byThe Cookin' Chicks

Storing and Freezing Blueberry and Banana Cake

• Once fully cooled, store leftovers in an airtight container at room temperature for up to 4 days.
• To refrigerate, store in an airtight container or storage bag up to 6 days. Reheat in the microwave.
• Freeze the leftovers up to 3 months in a freezer safe container. Allow to thaw before serving. The topping won’t be crunchy once reheated, but has great flavor.

Exact Ingredients

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• 2 cups flour *all purpose
• 3 teaspoon baking powder
• 1 teaspoon salt
• 3 bananas *mashed
• 1/2 cup butter *softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 1/2 cups blueberries

Topping

• 1 cup butter *cold, cubed
• 2 cups brown sugar
• 2 cups flour