Description
A moist and flavorful crumb cake made with ripe bananas and juicy blueberries, topped with a buttery streusel crumble for the perfect breakfast or dessert treat.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 ripe bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1/4 cup milk
- For the crumb topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish or line with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream butter with granulated sugar and brown sugar until light and fluffy.
- Add mashed bananas, eggs, and vanilla extract. Mix until well combined.
- Add dry ingredients alternately with milk, mixing just until incorporated.
- Gently fold in blueberries.
- Pour batter into prepared pan and smooth the top.
- In a small bowl, mix brown sugar, flour, and cinnamon for the crumb topping. Cut in butter using a fork or your fingers until mixture resembles coarse crumbs.
- Sprinkle crumb topping evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
- Use overripe bananas for maximum flavor and sweetness.
- If using frozen blueberries, do not thaw before adding to the batter.
- This cake stores well in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg