´╗┐One bite of this insanely-moist, berry-loaded, crumb coffee cake and you will be instantly hooked! It's so easy to whip up and perfect for a summer brunch or just for snacking on any 'ol time!
5 from 1 vote

Summer Blueberry Banana Crumb Coffee Cake

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Calories 296 kcal


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


  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. Enjoy!