Summer Blueberry Banana Crumb Coffee Cake

This is my next project. Serve it with your favorite blend of coffee.

Serves: 12 servings

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Ingredients

• 3/4 cup coconut sugar (or brown sugar)
• 1/4 cup butter, softened
• 1/4 cup plain yogurt
• 3 large ripe bananas, mashed
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 cups white whole wheat flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1-1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

CRUMB TOPPING:

• 3/4 cup white whole wheat flour
• 1/4 cup coconut sugar (or brown sugar)
• 1 teaspoon ground cinnamon
• 1/4 cup butter, melted

Instructions

1. Preheat oven to 350F. Lightly grease a 9x13 baking pan and set aside.
   In a large bowl, beat sugar and butter until smooth and creamy.
   Beat in yogurt, mashed banana, eggs, milk, and vanilla until smooth.

2. In a separate bowl, combine flour, baking soda, baking powder, and salt.
   Gently fold flour mixture into liquid until batter is smooth. Fold in blueberries.
   Scrape batter into prepared pan and set aside for a moment.

3. Make the topping: In a small bowl, combine all topping ingredients until
   crumbly. Sprinkle evenly over coffee cake batter.

4. Bake coffee cake at 350F 50-55 minutes or until a toothpick inserted in
   center comes out clean. Cool coffee cake 10 minutes, before slicing into
   squares and serving warm.

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This Recipe Is Published Here

bon appetit