Oh hey there, fellow baking enthusiast! I’m so excited to share with you a delightful recipe that has become a staple in my kitchen: Quick and Easy Blueberry Banana Crumb Cake. It’s one of those recipes that fill the house with an irresistible aroma while baking, and trust me, your friends and family won’t be able to resist a slice (or two… or three!).
I love this cake because it’s a fantastic way to use up those overly ripe bananas that you might have sitting on your counter, giving them a new life in a delicious dessert. Plus, the juicy blueberries add a burst of flavor that pairs beautifully with the moist, tender crumb. Whenever I make this cake, I’m reminded of sunny mornings spent sipping coffee on the porch. It’s the perfect pick-me-up to start your day or a sweet treat for an afternoon snack!
What’s in Quick and Easy Blueberry Banana Crumb Cake?
All-Purpose Flour: The backbone of this cake! It provides structure and a tender crumb. I usually go for whatever brand is on sale, but King Arthur Flour is always a good choice if you want something more premium.
Sugar: Just the right amount of sweetness to balance the flavors. Granulated sugar works perfectly for this recipe, but feel free to experiment.
Baking Powder & Baking Soda: These two leavening agents ensure our cake rises beautifully. Don’t skip these – they’re essential for that wonderful height and fluffiness!
Salt: Just a pinch! It enhances all the other flavors and keeps everything from tasting flat.
Ripe Bananas: Not just any bananas—the riper, the better! A large mashed banana adds moisture and natural sweetness to the cake.
Sour Cream or Greek Yogurt: This adds creaminess and makes the cake incredibly moist. Greek yogurt is a bit tangier, which I appreciate!
Vegetable Oil: Using oil instead of butter keeps the cake light and moist. No need for any fancy oils here; good old canola works just fine.
Egg: The binding agent that helps pull everything together.
Vanilla Extract: For that warm, comforting flavor that we all love.
Blueberries: Fresh or frozen, both work wonderfully! When I have fresh blueberries, I feel a little fancy, but frozen ones can do the trick any day of the week.
For the crumb topping:
All-Purpose Flour: Gotta have more of that flour for a crunchy topping!
Brown Sugar: This adds a lovely depth of flavor to the crumb topping. Packed brown sugar is your best friend here.
Cold Butter: Using cold butter gives us those delicious little clumps in our topping that will bake up perfectly crumbly.
Cinnamon: A pinch of spice to add warmth and coziness—not just for holiday baking!
Is Quick and Easy Blueberry Banana Crumb Cake Good for You?
Well, that depends on how you look at it! This cake does have bananas and blueberries, which come with their own set of health benefits.
Blueberries: These little gems are packed with antioxidants, vitamin C, and fiber. They’re great for your overall health and help support heart health.
Bananas: A good source of potassium and vitamin B6, bananas can help give you a quick energy boost. Who doesn’t love a little energy?
Now, the cake does contain sugar and oil, so keep that in mind if you’re watching your sugar intake. However, if you’re indulging in moderation, this crumb cake can absolutely be enjoyed as part of a balanced diet!
Ingredients List:
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup ripe bananas, mashed (about 1 large banana)
– 1/2 cup sour cream or Greek yogurt
– 1/4 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– **For the crumb topping:**
– 1/2 cup all-purpose flour
– 1/4 cup brown sugar, packed
– 1/4 cup cold butter, cubed
– 1/2 teaspoon cinnamon
This recipe yields about 8 slices, perfect for sharing—or hoarding all to yourself. No judgement here!
How to Make Quick and Easy Blueberry Banana Crumb Cake?
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, mix the mashed bananas, sour cream (or Greek yogurt), vegetable oil, egg, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries until evenly distributed.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
6. For the crumb topping, combine the flour, brown sugar, cubed butter, and cinnamon in a small bowl. Use a fork or your fingers to mix until crumbly.
7. Sprinkle the crumb topping evenly over the batter in the cake pan.
8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. Serve warm or at room temperature, and savor every delicious bite of your blueberry banana crumb cake!
Crumb Cake Variations and Serving Suggestions
This cake is totally versatile! You might want to mix in some nuts like walnuts or pecans for an extra crunch if you’re a nut lover. Or try adding a sprinkle of lemon zest to the batter for a fresh twist!
When it comes to serving, this crumb cake is delightful on its own but also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Honestly, you can’t go wrong!
So, my lovely kitchen companions, I encourage you to dive into this recipe and treat yourself to a slice (or two!) of this heavenly blueberry banana crumb cake. And hey, let me know how it turns out! Happy baking!
