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Blueberry Banana Buckle Coffee Cake
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5 from 1 vote

Blueberry Banana Buckle Coffee Cake

This blueberry banana buckle coffee cake is so moist and buttery, while being dairy free! It has a cinnamon sugar swirl and a sweet crunchy streusel topping
Prep Time20 mins
Active Time50 mins
Total Time1 hr 10 mins
Course: Breakfast, Dessert, Sweets
Cuisine: American
Keyword: Banana Bread, Blueberry, Breakfast Cake, Cake, Coffeecake, Dairy Free, Dessert, Non-dairy, Sweet Breakfast
Servings: 1 8/9 inch cake
Author: rylee

Ingredients 

Blueberry Banana Buckle Coffeecake

  • 2 cups all purpose flour gluten free 1-1 works
  • 1 ¼ cups coconut sugar any granulated sugar works
  • 2 tsp baking soda
  • ½ tsp salt
  • cup olive oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ⅓ cups or 3 medium sized bananas mashed

Cinnamon Sugar Middle

  • 2 tablespoons coconut sugar any granulated sugar works
  • 2 teaspoons cinnamon

Streusel

  • ½ cup all purpose flour gluten free 1-1 works
  • ½ cup coconut sugar any granulated sugar works
  • 1 tsp cinnamon
  • 6 tsp very cold vegan butter regular butter works great
  • 1 ½ cups blueberries fresh or frozen

Instructions

  • Preheat oven to 350 degrees and grease and 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 and add olive oil, eggs, vanilla, and mashed bananas and stir until smooth until combined then fold in the blueberries
  • In a separate small bowl, whisk together the cinnamon and sugar to make the the cinnamon sugar middle
  • Pour half of the cake batter into the pan and sprinkle with the cinnamon swirl filling then top filling with remaining batter
  • Make your streusel by whisking the dry ingredients then adding cold butter and use your fingers to cut the butter into the flour mixture making pea sized crumble clumps making sure to incorporate all of the dry ingredients
  • Spoon the streusel evenly over the top of the cake
  • Bake for 45-60 minutes or until a knife is inserted into the center and comes out clean
  • Let cool for at least 20 minutes and then remove from the pan
  • Serve warm or at room temp