Blueberry-Banana Coffee Cake
Description
Whether you serve this for breakfast, brunch, or at your next coffee klatch, this deliciously moist, blueberry-banana coffee cake will garner rave reviews.
Ingredients
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vegetable oil cooking spray
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2 cups fresh blueberries
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2 bananas, mashed
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2 large eggs
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2 tablespoons flax seed meal
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2 tablespoons wheat germ
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1 cup all-purpose flour
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1 cup rolled oats
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1 cup whole milk
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1/2 cup white sugar
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1/2 cup vegetable oil
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2 teaspoons vanilla extract
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup packed brown sugar
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1/2 cup chopped pecans
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2 tablespoons all-purpose flour
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2 teaspoons ground cinnamon
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2 tablespoons unsalted butter, melted
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1 cup confectioners' sugar
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3 teaspoons whole milk, or more to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2
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.
3
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.
4
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.
5
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.
6
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.