Blueberry Banana Coffee Cake
Ingredients
- 2 cups all purpose flour, gluten free 1-1 works
- 1 1/4 cups coconut sugar, any granulated sugar works
- 2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup olive oil
- 2 eggs
- 1 tsp vanilla extract
- 1 1/3 cups or 3 medium sized bananas, mashed
- 2 tablespoons coconut sugar, any granulated sugar works
- 2 teaspoons cinnamon
- 1/2 cup all purpose flour gluten free 1-1 works
- 1/2 cup coconut sugar, any granulated sugar works
- 1 tsp cinnamon
- 6 tsp very cold butter, vegan works great too
- 1 1/2 cups blueberries fresh or frozen
Preparation
Preheat oven to 350F & grease & flour a 9-inch round pan. If using an 8-inch pan, just make sure it's 2 inches deep. In a large bowl, whisk together flour, sugar, baking soda, and salt. Create a small well in the center of the flour mixture, & add olive oil, eggs, vanilla, & banana. stir until smooth until combined then fold in the blueberries. In a small bowl, whisk together the cinnamon and sugar to make the the cinnamon sugar middle. Pour half of the cake batter into the pan & sprinkle with the cinnamon swirl filling then top filling with remaining batter
Make streusel: whisk dry ingredients then add cold butter using your fingers to cut the butter into the flour mixture making pea sized crumble incorporating all of the dry ingredients. Spoon the streusel evenly over the top of the cake. Bake 45-60 mins or until a knife is inserted into the center and comes out clean. Let cool for at least 20 mins and then remove from the pan. Serve warm or at room temp