Blueberry Banana Coffee Cake
An incredibly moist, buttery and easy-to-make coffee cake with fresh blueberries, banana and sliced almonds is best served with coffee and friends.
Servings: 8 slices
Calories: 375.28kcal
Ingredients
Large bowl items
- 1 cup all-purpose flour
- 1 cup almond flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Medium bowl items
- ⅔ cup white sugar
- 100 grams unsalted butter softened to room temperature
- 1 large egg room temperature
- 1 ripe banana mashed
- 2 teaspoon vanilla extract
- 1 cup full-fat milk
- ¼ cup full-fat labneh or sour cream or thick-hung yoghurt
- ¾ to 1 cup blueberries washed, drained and pat dried
- ¼ cup almonds use slivered
Instructions
Prep
- Keep all the wet ingredients measured on the counter so that they can come to room temperature. Preheat the oven to 190℃ (375℉) with the rack on level 2. Grease an 8-inch springform (see notes) or a round cake pan lightly with butter (you may line the bottom with baking paper).
Prepare the cake batter
- Whisk together in a large bowl all of the flour, baking powder, baking soda and salt and keep aside.1 cup all-purpose flour, 1 cup almond flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Add the butter and sugar to another bowl and whisk with a hand whisk or electric whisk until creamy.⅔ cup white sugar, 100 grams unsalted butter
- Add the mashed banana, egg and vanilla and whisk thoroughly until combined.1 large egg, 1 ripe banana, 2 teaspoon vanilla extract
- Stir in the milk and labneh or sour cream and whisk again until a smooth batter.1 cup full-fat milk, ¼ cup full-fat labneh
- Pour the wet mixture into the dry mixture and whisk until combined (the batter will be thin but almond flour will absorb). Pour the batter into the prepared cake pan and tap on the counter to break any air bubbles.
Bake the cake
- Bake the cake in the preheated oven for 25 minutes. Open the door and quickly scatter the blueberries and almonds all over the top, close and continue to bake for another 25 minutes or until the toothpick test comes out clean. If the top starts to brown faster, then cover the cake pan with foil and continue to bake until done.¾ to 1 cup blueberries, ¼ cup almonds
Cool and serve
- Remove the cake pan and let the cake cool in the pan on a wire rack until the sides release (10 minutes). Run a blunt side knife around the tin before removing the ring. Sprinkle icing sugar before serving with coffee or tea
Notes
If you plan to add crumb or streusel topping then stick to a springform pan so you don't have to remove the cake causing the crumbs to fall apart.
Nutrition
Serving: 1slice | Calories: 375.28kcal | Carbohydrates: 40.13g | Protein: 8.28g | Fat: 21.43g
