Banana Blueberry Coffeecake

Ooh, bananas and blueberry. Together in a cake. That you can eat for breakfast cause it's called "coffeecake." (Who am I kidding? I don't need that excuse.)

This is a really delicious breakfast, or any time of day, treat. And you can use your bananas and blueberries from the freezer! You probably have everything you need for this, already in your cupboards and freezer. If not, put these ingredients on your list so you can make this SOON!

Start by creaming together the butter and sugar. Add 3/4 cup of the flour and stir or beat just until the mixture resembles coarse crumbs. Then remove 3/4 cup of the crumbs and set aside.



To the remaining butter/sugar/flour mixture in your mixing bowl, add the rest of the flour and dry ingredients and mix until combined.



In a separate bowl, combine the eggs, mashed bananas, milk and vanilla. Stir into the dry ingredients just until blended. It's ok if it's still a little lumpy.



Fold in the blueberries, then pour into a well greased 8 or 9 inch pan. Top with the reserved crumb mixture.



Bake for 25-30 minutes or until topping and cake are both golden brown. The original recipe says to serve warm, but I ate it cold and it was perfectly delicious.

Get more great recipes at Food on Friday, Family Recipe Friday, Foodie Fridays, and Friday Feasts.

Banana Blueberry Coffeecake

1/2 cup butter or margarine
3/4 cup sugar
1 3/4 cup flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. nutmeg
2 eggs, lightly beaten
2 ripe medium bananas, mashed
1/4 cup milk
1 tsp. vanilla
1 cup blueberries (fresh or frozen)

Cream together butter and sugar until smooth. Add 3/4 cup of the flour, and beat just until mixture resembles coarse crumbs. Reserve 3/4 cup of the crumb mixture.

To remaining butter/sugar/flour, add 1 cup flour, baking powder, salt, baking soda and nutmeg. Mix until combined. In a separate bowl, combine eggs, mashed bananas, milk and vanilla. Add to the dry ingredients and mix just until moistened. Fold in blueberries.

Pour into a greased 8 or 9 inch pan and sprinkle with the reserved crumb mixture. Bake at 375 for 25-30 minutes or until both topping and cake are golden brown. Serves 9.