Iced Blueberry Banana Sunday Coffee Cake

A coffee cake perfect for spring mornings

Growing up, coffee cake was my favorite!! My Elementary school would serve it sometimes for breakfast and I always looked forward to it! I honestly have not had much coffee cake since then and I’ve almost forgotten how much I love it. I’d say coffee cake is usually one of those things that just kind of feels super cozy & perfect for winter mornings alongside a cup of coffee. However, I am hosting a spring tea party for friends next month and wanted to create more of a fruit-forward & fresh coffee cake for the season. Behold, this blueberry & banana coffee cake! It is SO incredibly moist & filled with tons of fresh fruit for a colorful & tasty slice.

Blueberry Banana Coffee Cake

A soft and cozy banana coffee cake filled with blueberries, layered with cinnamon sugar, topped with a buttery crumble, and finished with a simple powdered sugar glaze. It feels like spring mornings at home with coffee on the counter.

Ingredients

Cake

2 cups all purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 very ripe bananas
10 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 tablespoon honey
2 large eggs, room temperature
1/3 cup sour cream
2/3 cup whole milk
1 cup blueberries

Cinnamon Swirl

1/2 cup brown sugar, packed
2 teaspoons cinnamon

Cinnamon Streusel

1/2 cup all purpose flour
1/2 cup brown sugar, packed
1 1/2 teaspoons cinnamon
Pinch of kosher salt
1/4 cup unsalted butter, melted

Powdered Sugar Glaze

1 cup powdered sugar
1 to 2 tablespoons milk
Dash of corn syrup
Pinch of salt

Directions

Start by preheating your oven to 350°F. Line an 8 by 8 inch metal baking pan with parchment paper and lightly grease it.

In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set it aside.

Mash the bananas in a separate bowl until very smooth.

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy. Add the honey and eggs and whisk until the mixture looks slightly lighter and well combined.

Stir in the sour cream and mashed bananas until the batter feels creamy and cohesive.

Add half of the dry ingredients and half of the milk, stirring gently. Repeat with the remaining flour mixture and milk, mixing just until everything comes together. Try not to overmix so the cake stays soft.

Gently fold in the blueberries.

Spread about half of the batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the batter, then carefully spoon the remaining batter on top. Use a knife or skewer to gently swirl the layers. It does not need to be perfect.

Sprinkle the cinnamon streusel evenly over the top.

Bake for about 1 hour to 1 hour and 10 minutes, until the center no longer jiggles and a toothpick inserted comes out with just a few moist crumbs.

While the cake cools slightly, whisk together the powdered sugar, milk, corn syrup, and salt until smooth and pourable.

Drizzle the glaze over the warm cake and let it set for a few minutes before slicing.

Soft, lightly sweet, and cozy in the best way. Exactly the kind of cake you make when spring finally starts to feel real.

A Recipe by Madeline May

Blueberry Banana Coffee Cake

Breakfast • Coffee Cake • Blueberries

Prep

20 mins

Bake

1 hour

Total

1 hr 25 mins

Yield

9 slices

Category

Breakfast

Difficulty

Easy

A soft and cozy banana coffee cake filled with blueberries, layered with cinnamon sugar, topped with a buttery streusel, and finished with a simple powdered sugar glaze lightly sweetened with honey.

Ingredients

Coffee Cake

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 very ripe bananas
• 10 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 tablespoon honey
• 2 large eggs, room temperature
• 1/3 cup sour cream
• 2/3 cup whole milk
• 1 cup blueberries

Cinnamon Swirl

• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon

Cinnamon Streusel

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• Pinch kosher salt
• 1/4 cup unsalted butter, melted

Powdered Sugar Glaze

• 1 cup powdered sugar
• 1–2 tablespoons milk
• Dash corn syrup
• Pinch salt

Instructions

1. Prepare the pan Preheat the oven to 350°F. Line an 8 x 8-inch metal baking pan with parchment paper and lightly grease it.
2. Mix the dry ingredients Whisk together the flour, cornstarch, baking powder, and salt.
3. Mash the bananas Mash the bananas until completely smooth.
4. Make the batter Whisk together the melted butter, granulated sugar, brown sugar, honey, and eggs until smooth. Stir in the sour cream and mashed bananas.
5. Combine Alternate adding the dry ingredients and milk, mixing just until combined. Fold in the blueberries.
6. Layer Spread half the batter into the pan, sprinkle with the cinnamon swirl mixture, top with the remaining batter, and gently swirl with a knife.
7. Add streusel Sprinkle the cinnamon streusel evenly over the top.
8. Bake Bake for 1 hour to 1 hour 10 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
9. Glaze Whisk together the glaze ingredients and drizzle over the slightly warm cake before slicing.

Storage

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Make Ahead

Bake the cake a day ahead and glaze just before serving for the freshest finish.

A Note from Madeline May

The honey adds subtle warmth while the corn syrup helps the glaze set with a smooth bakery-style finish.

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A Recipe by Madeline May • madelinemayco.com

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