Blueberry Banana Crumb Cake
A delightful treat with ripe bananas and juicy blueberries in a moist, crumbly cake, perfect for breakfast, brunch, or an afternoon snack.
Ingredients
For the cake
- 1 cup all-purpose flour Forms the base of the cake, giving it a soft texture.
- 1/2 cup sugar Provides sweetness to balance the flavors.
- 1/2 teaspoon baking powder Helps the cake rise and gives a light texture.
- 1/2 teaspoon baking soda Works with baking powder for fluffiness.
- 1/4 teaspoon salt Enhances and balances sweetness.
- 1/2 cup ripe bananas, mashed About 1 large banana adds natural sweetness.
- 1/2 cup sour cream or Greek yogurt Contributes creaminess and tenderness.
- 1/4 cup vegetable oil Ensures moist crumb and adds richness.
- 1 large egg Acts as a binder for the cake.
- 1 teaspoon vanilla extract Infuses cake with a warm aroma.
- 1 cup fresh or frozen blueberries Bursts with flavor and color.
For the crumb topping
- 1/2 cup all-purpose flour Forms the base of the crumb mix for crunch.
- 1/4 cup brown sugar, packed Adds depth of flavor and caramel hint.
- 1/4 cup cold butter, cubed Creates a flaky, buttery topping.
- 1/2 teaspoon cinnamon Warm spice that complements sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing or lining it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fluffy.
- In a separate bowl, mix the mashed bananas, sour cream (or Greek yogurt), vegetable oil, egg, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
- Gently fold in the blueberries until evenly distributed.
- Pour batter into the prepared cake pan, smoothing the top with a spatula.
Crumb Topping
- In a small bowl, combine flour, brown sugar, cubed butter, and cinnamon. Mix until it resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the batter in the cake pan.
Baking
- Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature and enjoy.
Notes
For a richer flavor, use brown sugar instead of white sugar. You can drizzle a simple icing of powdered sugar and milk over the cooled cake for extra sweetness. Measure flour correctly to avoid a dense cake.