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BLUEBERRY BANANA COFFEE CAKE

A low-fat, low-sugar blueberry and banana infused coffee cake!
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 1 (8x8) pan
Author: Olivia

Ingredients

  • 1 + 3/4 cup all-purpose flour + 1 teaspoon divided
  • 5 tablespoons sugar
  • 4 tablespoons butter cold
  • 1 + 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1/3 cup milk
  • 1 cup mashed very ripe banana
  • 1 + 1/2 cups blueberries fresh or frozen, do not thaw
  • 1/4 cup walnuts chopped

Instructions

  • Preheat the oven to 350 degrees F. Grease an 8-inch square deep-sided baking pan.
  • Whisk 3/4 cup of the flour and the sugar in a medium bowl. Cut in the butter with a pastry blender or two forks used scissor style until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture for the topping.
  • Add 1 cup of flour, baking powder, baking soda, cinnamon, and nutmeg. Mix well. Add eggs, milk and banana, mix just until incorporated, careful not to over mix.
  • Toss the blueberries with the remaining 1 teaspoon of flour. Stir them in along with the walnuts.
  • Pour into the prepared pan and sprinkle reserved topping evenly over top.
  • Bake 40 to 45 minutes until a toothpick in center comes out clean. Cool on wire rack.

Nutrition

Serving: 1grams