Coffeecake is already a wonderful thing but coffeecake with bananas AND blueberries make it even more wonderful. This breakfast treat was moist and rich. It was a positively perfect combination of banana bread and a blueberry muffin. It'll make your mouth and belly happy. Guaranteed.
Ingredients:
1/2 cup butter or margarine
3/4 cup sugar
1 3/4 cup flour
2 tsp. baking powder
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)
3/4 cup sugar
1 3/4 cup flour
2 tsp. baking powder
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)
Instructions:
1. 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.
2. To remaining butter/sugar/flour, add 1 cup flour, baking powder, salt, baking soda and nutmeg. Mix until combined.
3. In a separate bowl, combine eggs, mashed bananas, milk and vanilla. Add to the dry ingredients and mix just until moistened. Fold in blueberries.
4. 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.
Recipe courtesy of http://cookwithsara.blogspot.com/2009/08/banana-blueberry-coffeecake.html
