Blueberry Banana Crumb Cake

This quick and easy Blueberry Banana Crumb Cake recipe combines sweet, ripe bananas and juicy blueberries with a buttery brown sugar streusel topping. Perfect for breakfast, brunch, or dessert!

Oh boy! This blueberry banana cake is a winner!! The cake itself is moist and fluffy, while the topping is crunchy and sweet. Every bite has just the right amount of banana flavor and juicy blueberries throughout! This recipe combines everything you love about my banana crumb coffee cake and blueberry bread into one flavor-packed cake!

Quick Look: Blueberry Banana Crumb Cake

• Taste: Sweet banana flavor, juicy blueberries, and a buttery brown sugar streusel topping.
• Texture: Soft, moist, and fluffy cake with a crumbly topping.
• Total Time: 1 hour 20 minutes
• Skill Level: Easy, beginner-friendly baking.
• Tools: Mixing bowls, 9×13 baking pan, and pastry blender.
• Servings: 12 slices

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What Makes This Banana Blueberry Crumb Cake So Good

• Quick and Easy: Using just a few bowls and no mixer, this banana brunch cake comes together with minimal prep time and is ready for the oven in about 10 minutes!
• Enjoyable Any Time of Day: Whether you enjoy a slice with your morning coffee, serve it for brunch, or have it for dessert, this cake is perfect any time! My Blueberry Coffee Cake is another family favorite for breakfast or brunch.
• Uses Simple Ingredients: Made with pantry staples, overripe bananas, and blueberries, you may already have everything on hand. If you go berry picking, this banana blueberry cake is a great way to use those fresh berries! Have extra ripe bananas? My Cinnamon Crumble Banana Bread is another great way to use them up.
• Freezer Friendly: Enjoy some now and freeze the leftovers for later. It’s great to have on hand for last-minute guests or a quick breakfast!

Ingredient Notes

This banana blueberry coffee cake is a family favorite and I can't wait to hear what you think too! For exact ingredient amounts and step-by-step directions, see the printable recipe card at the bottom of this post.

• Flour: All-purpose flour is used in both the cake batter and the crumb topping.
• Bananas: Overripe bananas are best because they’re soft, sweet, and perfect for baking. If you have extra, save a few for my Old-Fashioned Homemade Banana Pudding.
• Butter: I use unsalted butter, softened for the cake and cold for the crumb topping. Salted butter works too.
• Eggs: Large eggs at room temperature mix more easily into the cake batter.
• Blueberries: Fresh blueberries work best, but frozen blueberries can be used too. Toss the berries in 1 tablespoon of flour before folding them into the batter to help prevent sinking.
• Brown Sugar: I use light brown sugar for the crumb topping. It adds sweetness and gives the topping a nice crunch once baked.

Variations & Substitutions

• Different Berries: Swap the blueberries for blackberries, raspberries, or diced strawberries if desired. If you’re a strawberry fan, try my Strawberry Crumb Coffee Cake too!
• Add Nuts: Mix in ½ cup chopped almonds, walnuts, pecans, or pistachios to the cake batter or crumb topping for a little crunch.
• Lemon Zest: Add a little fresh lemon zest to the cake batter for a hint of citrus flavor.
• Buttermilk: Swap the regular milk for buttermilk to give the cake a soft, tender texture.
• Warm Spices: Add 1 teaspoon cinnamon to the cake batter for extra flavor. Nutmeg or allspice can also be added, but start with a smaller amount since they’re stronger.
• Different Baking Pans: You can bake this cake in two 8×8-inch baking pans instead of one 9×13-inch pan. Start checking for doneness around 35 minutes, as the baking time will be shorter.

How to make Banana Blueberry Crumb Cake

Step 1. Preheat oven to 350°F and grease a 9×13-inch baking pan (or two 8×8-inch pans) with cooking spray. In a medium bowl, whisk together the 2 cups flour, baking powder, and salt. Set aside.

Step 2. In a large bowl, mash the ripe bananas with a fork until no large lumps remain.

Step 3. Add the ½ cup softened butter and sugar to the mashed bananas, mixing until combined.

Step 4. Stir in the eggs, vanilla extract, and milk until combined.

Step 5. Add the flour mixture from Step 1, stirring until just combined. Gently fold in the blueberries, being careful not to break them and turn the batter purple.

Step 6. In a small bowl, combine the cold butter, brown sugar, and flour using a pastry blender until a crumbly mixture forms.

Step 7. Pour half the cake batter into the greased baking pan, then sprinkle half the crumb mixture evenly over the top. Repeat the layers, finishing with the remaining crumb topping.

Step 8. Bake for 55 minutes, or until the center of the cake is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from the oven and allow to cool for 15 minutes before serving!

Tips for Success

• Frozen Blueberries: No need to thaw them first! Add them directly to the cake batter. Toss the berries in a little flour to help prevent sinking, just like in my Blueberry Muffin Bread.
• Measure Flour Correctly: Spoon the flour into your measuring cup and level it off. Too much flour can make the cake dry and dense.
• Don’t Overmix: Stir the wet and dry ingredients until just combined. Overmixing can make the cake dense instead of soft and fluffy.
• Reheating Tip: Add a little butter to your slice when reheating leftovers for extra flavor!

How to Store and Freeze Blueberry and Banana Cake

• Room Temperature: Once fully cooled, store leftover cake in an airtight container at room temperature for up to 4 days.
• Refrigerator: Store in an airtight container or storage bag in the fridge for up to 6 days. Reheat individual slices in the microwave before serving.
• Freezer: Freeze leftover cake in a freezer-safe container for up to 3 months. Thaw before serving. The crumb topping may lose some of its crunch, but it will still taste great!

Banana Blueberry Coffee Cake Recipe FAQs

More Blueberry and Banana Recipes You’ll Love

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