Cinnamon Sugar Blueberry Banana Bread

If you have bananas that are ripening way too fast (especially in the summer) and some fresh blueberries, then this recipe is for you!  Most of the work is done in the blender so it is easy and delicious too.

Cinnamon Sugar Blueberry Banana Bread

adapted from Crazy for Crust

Ingredients:
3/4 c. cane sugar
1/2 c. butter, softened
1/4 t. salt
2 overripe bananas
2 eggs
7 T. buttermilk
1 t. vanilla extract
1 t. baking soda
1/2 t. baking powder
2 c. flour
2 c. fresh blueberries

Topping:
1/4 c. cane sugar
1 t. cinnamon

Directions:
Preheat the oven to 375.  Grease a 9x5" loaf pan and dust with sugar.  Set aside.

Cream the butter and 3/4 c. sugar with a hand mixer. Set aside.

Add the bananas, eggs, buttermilk, vanilla, salt, baking powder and baking soda in a blender jar and process until smooth.

Pour half the banana mixture into the butter mixture, along with 1 c. flour. (Remove 1 T. flour from remaining cup and toss with blueberries).  Mix with hand mixer just until incorporated.  Add the remaining banana mixture and flour.  Mix just until combined.  Gently fold in the floured blueberries (this prevents them from falling to the bottom of the loaf while baking).  Pour mixture into the prepared pan.

Combine the 1/4 c. sugar and cinnamon in a small bowl.  Sprinkle evenly over the top of the batter.

Bake for 45-50 minutes or until a toothpick inserted in the center comes clean.  The edges should be a dark brown with a crack down the middle.

Cool completely before removing from the pan.  This keeps for quite a while. Put it in the refrigerator after a day (if you are lucky enough to have any left!  Enjoy!

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Mixed Berry Buttermilk Cake - YUM!

This is a really delicious treat for a quick morning bite, a snack in the middle of the day or a
"bake ahead and freeze" treat to stretch out the deliciousness over time!  I have one piece left in my freezer that I am trying to forget I have.....  Oh wait!  I think I just finished it yesterday.  :(  Darn it all :(:(  It clearly is not only good - it's irresistible!

If you have an abundance of berries, this is definitely something worth trying while the cherries are still in season and oh so good!  And you could easily use more or less of whatever you have.and highlight your berry or cherry of choice!  Enjoy!

Mixed Berry Buttermilk Crumb Cake

adapted from How Sweet It Is

Cake mixture:
1 1/4 c. white whole wheat flour
1/2 c. organic cane sugar
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. butter, softened
2 tsp. vanilla extract
1/4 c. buttermilk
1 large egg and 1 large egg yolk, beaten lightly
1 c. Bing cherries, pitted and halved
1/2 c. fresh blueberries
1/2 c. fresh chopped strawberries
2 Tbsp. flour

Topping mixture:
1/3 c. organic cane sugar
1/3 c. organic brown sugar (loosely packed)
1/4 tsp. salt
*1/2 c. (1 stick)  butter, melted
1 3/4 c. white whole wheat flour

*Or use 1 stick salted butter and omit the 1/4 tsp. salt

Preheat the oven to 325 degrees. Line an 8" square pan with parchment paper and spray lightly (I like the coconut oil spray).

In a small bowl, mix the sugars, salt and melted butter until smooth. Whisk well. Stir in the flour with a spoon until it is all moist and the mixture looks crumbly.  Set this mixture aside.

The crumb topping...

For the cake, mix the flour, sugar, soda and the salt in the bowl of an electric mixer and blend on low speed until combined. Add the butter, a tablespoon at a time, beating each until the mixture resembles coarse crumbs. With the mixer still running on low, add the vanilla extract, eggs, and buttermilk. Beat the batter on medium speed for 2 minutes - the mixture will be smooth, fluffy and thick!

In  medium bowl, toss the cherries, blueberries and strawberries with 2 tablespoons of flour (so they don't sink to the bottom).  With a spatula, gently fold the berries into the cake batter.

Look at all of those berries just waiting to be enjoyed!

Spread the batter into a greased square baking pan.  Sprinkle the reserved crumb mixture evenly over the top of the batter. Bake the cake for 40-45 minutes, or until the center is set and firm.  Let the cake cool in the pan for 30 minutes, then remove it and let it cool completely before cutting.

I wish you could smell how heavenly the aroma is fresh out of the oven...

This is delicious and freezes well.  I  wrapped leftover squares individually in plastic wrap and froze them and then thaw and /or reheat and taste fresh.

Love this!

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