Description
This blueberry-banana coffee cake is super moist, fruity, and delicious. Serve it warm with a cup of coffee. It will fuel you until lunch time.
Ingredients
- vegetable oil cooking spray
- 2 cups fresh blueberries
- 2 bananas, mashed
- 2 large eggs
- 2 tablespoons flax seed meal
- 2 tablespoons wheat germ
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup whole milk
- ½ cup white sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup packed brown sugar
- ½ cup chopped pecans
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 cup confectioners’ sugar
- 3 teaspoons whole milk, or more to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×13-inch baking pan with cooking spray.
- Combine blueberries
- bananas
- eggs
- flax seed
- and wheat germ in a large bowl; mix by hand with a wire whisk until combined. Add flour
- oats
- milk
- sugar
- oil
- vanilla extract
- baking powder
- baking soda
- and salt; gently mix by hand for 2 minutes until thoroughly combined.
- Combine brown sugar
- pecans
- flour
- and cinnamon for the topping in a medium bowl; mix with a fork until combined. Add melted butter; stir well.
- Pour 2/3 of the cake batter into the prepared pan and sprinkle with 1/2 of the topping. Gently ladle the rest of the cake batter over top
- and sprinkle with remaining topping.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean
- 30 to 35 minutes more. Remove from the oven and allow to cool for 15 minutes.
- While the cake is cooling
- combine confectioners’ sugar and milk in a bowl. Whisk to desired consistency
- adding more milk if necessary. Drizzle over warm cake and serve immediately.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 12