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!
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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!
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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.
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! For exact recipe ingredients and step by step directions, see printable recipe card at the bottom of this post.
- 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 ¼ 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.
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 ½ 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.
How to make Banana Blueberry Crumb Cake
- Spray a 9 x 13 baking pan ( or two 8×8 baking pans) with cooking spray and preheat oven to 350 degrees.
- In a medium bowl, combine the 2 cups flour, baking powder, and salt. Set aside.
- In a large bowl, mash the bananas no more clumps are in bowl.
- Add in the ½ cup softened butter and sugar, mixing until combined.
- Stir in the eggs, vanilla, and milk.
- Add in the flour mixture from step 1 as well as the milk, stirring until just combined.
- Fold in the blueberries carefully to avoid breaking the blueberries and having purple batter.
- In a small bowl, combine the cold butter, brown sugar, and flour with a pastry blender until crumbs form.
- To assemble cake, pour half the batter into the greased pan, followed by half the crumb mixture.
- Repeat layers making sure to end with the remaining crumb topping.
- Bake for 55 minutes, or until cake is set.
- Remove and allow to cool 15 minutes before serving!!
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.
Tips for Success
- If using frozen blueberries, there is no need to thaw them. They can get added right into the batter. Tossing in flour is always recommended to prevent sinking.
- Ensure ingredients are measured accurately as the cake can become dry and dense if too much flour is added.
- Mix ingredients until just combined. You don’t want to over-mix.
- When reheating leftovers, add some butter onto your piece for a tasty flavor boost.
Banana Bread Recipes to try
Better Than Starbucks Banana Bread– incredibly moist, loaded with the perfect taste of banana throughout, and tastes even better than the Starbucks favorite bread!
Mayonnaise Banana Bread– moist, flavor packed, and incredibly easy to make! Using only a few simple ingredients, this banana quick bread comes together in no time and is a family favorite!
Snickerdoodle Banana Bread– homemade banana bread with a delightful cinnamon sugar swirl and a crispy cinnamon sugar topping!
The BEST Banana Bread Bars w/ Cream Cheese Frosting– moist, flavor packed, and a great way to use up those extra ripe bananas you may have on hand!
Cinnamon Crumble Banana Bread– classic banana bread made extraordinary with an incredible cinnamon crumble topping that is mouthwatering!
Coffee Cake Recipes you’ll love
Cinnamon Roll Easy Coffee Cake– combines the flavors of homemade cinnamon rolls with a moist and flavorful cake. Using simple ingredients, this coffee cake comes together using minimal effort.
Quick Coffee Cake Recipe– a delicious, flavor packed cake that is ready for the oven in under 10 minutes! Perfect for breakfast, snacks, sweet treats, or having guests over!
Strawberry Crumb Coffee Cake– moist, packed with juicy strawberries, and an irresistible buttery crumb topping that everyone will love. Whether you savor it as a classic breakfast treat or a delightful summer dessert option, this coffee cake with fresh strawberries guarantees to be a favorite with everyone!
Applesauce Coffee Cake– perfectly moist, flavorful, and includes a cinnamon streusel that just can’t be beat! Perfect to enjoy with your morning coffee, with brunch, or an anytime treat!
Clone of the Cinnabon Coffee Cake– combines all the flavors you love in homemade cinnamon rolls with a moist and fluffy coffee cake. Easy to make and a family favorite, this easy Cinnabon Cake is perfect for any occasion!
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Blueberry Banana Coffee Cake
Ingredients
Cake
- 2 cups flour *all purpose
- 3 teaspoon baking powder
- 1 teaspoon salt
- 3 bananas *mashed
- ½ cup butter *softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 ½ cups blueberries
Topping
- 1 cup butter *cold, cubed
- 2 cups brown sugar
- 2 cups flour
Instructions
- Spray a 9 x 13 baking pan (or two 8x8 baking pans) with cooking spray and preheat oven to 350 degrees.
- In a medium bowl, combine the 2 cups flour, baking powder, and salt. Set aside.
- In a large bowl, mash the bananas until no longer clumpy.
- Mix in the ½ cup butter and sugar until combined.
- Stir in the eggs, vanilla, and milk.
- Add in the flour mixture from step 1 as well as the milk, stirring until just combined.
- Fold in the blueberries carefully to avoid breaking the blueberries and having purple batter, hehe!
- In a small bowl, combine the cold butter, brown sugar, and flour with a pastry blender until crumbs form.
- To assemble cake, pour half the batter into the greased pan, followed by half the crumb mixture.
- Repeat layers making sure to end with the remaining crumb topping.
- Place pan in preheated oven for 55 minutes, or until cake is set. *If baking 8x8 pans, start bake time at about 35 minutes and watch it from there.
- Remove from oven and allow to cool 15 minutes before serving!!
Nutrition
Kathy says
Does this have to be served warm or can it be baked the day before serving?
Kristin says
Nope, doesn’t have to be warm at all! All up to preference! Feel free to make up to 2 days beforehand and simply cut/serve pieces! Enjoy!!
Joann says
Absolutely delicious! It was so good that I plan on giving it as gifts to friends and family. Thank you for the amazing recipe!
Kristin says
Glad you enjoyed! Great idea on giving it to friends/family!
Leslie says
Hi, I have your cake in the oven and I hope it turns out okay. I had to mix in the sugar at the end because it appears you never fixed the instructions.
Kristin says
That should still end with a good result mixing it in afterwards, was it okay? I have corrected the instructions now, sorry about that!
Emily says
At what step do you add the sugar? I hope I’m not too late. I’ve already made the “wet” part of the recipe and added the flour mixture to it.
Kristin says
Oh no! So sorry for leaving that out! It gets added in step 5! I will go correct the recipe now! Did it turn out tasty?? Hope it was a hit!!