Blueberry Banana Bread

This bread was a quick and easy solution for using up some fresh ingredients (bananas and blueberries) that were near spoiling and wouldn’t last the weekend while we were away at camp.

I actually combined two separate elements from two different recipes. The bread I made following Dinner At The Zoo‘s recipe and I added the streusel based on The Baker Upstairsrecipe. Very glad I combined the two – I don’t think I’ll go back to a banana bread without streusel every again!


Blueberry Banana Bread toasted with butter. NOM nom nom!

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I forgot to take a picture of the loaf when it was full and right out of the oven. So this is just the last 2 inches of it, but I think you still get the picture… it’s yummy!


For the bread:
2 c. flour
3/4 t. baking soda
1/2 t. sea salt
1 c. sugar
1/4 c. butter, softened
1 c. mashed bananas (I used 2 medium bananas.)
2 eggs
1/3 c. vanilla (or plain) yogurt
1 t. vanilla extract
1 c. fresh blueberries
zest of one whole lemon

For the streusel:
1/4 c. sugar
1/4 c. flour
3/4 t. cinnamon
2 T. butter, cut into small pieces


1. Preheat oven to 350 degrees F. Coat a 8 1/2 x 4 1/2-inch loaf pan with cooking spray and set aside.
2. Combine the flour, baking soda, and salt in a medium bowl.
3. In another large bowl, combine the softened butter and sugar and mix until well blended. Add mashed bananas, eggs, yogurt, and vanilla extract. Beat on low-speed until well blended.
4. Slowly add dry mixture and beat until blended and moist. Gently fold in the blueberries and lemon zest.
5. Pour mixture into the coated loaf pan. (Note: I may split this into two loaves next time – adjusting cooking time as needed – since the bread rose quite a bit and made it a little harder to travel with.)
6. To make the streusel: In a small bowl, combine the sugar, flour, and cinnamon. Add the butter pieces by smashing them into the mixture until it resembles wet sand. Sprinkle the streusel on top of the loaf mixture.
7. Bake for 60-70 minutes or until an inserted toothpick comes out clean. Let the bread cool for 10 minutes in the pan before moving to a wire rack to cool completely.
8. Enjoy plain, with a spread, or (as pictured above) cut a 1/2-inch slice, toast it until golden brown, and add butter. Yum… Enjoy!


Blueberry Velvet Cake

With peak blueberry season upon us I can’t help but start to day-dream about this Blueberry Velvet Cake I made one time back in college. Yes, you read right. I’ve only ever made this cake one time, but that’s all it took to fall madly in love with it. It combines two of my all-time favorite things: farm-fresh blueberries and cake!

Hope you enjoy it as much as I do!



3 c. flour
1 T. cocoa powder
1 T. baking soda
1/2 t. salt
1 stick unsalted butter, room temp
1 3/4 c. sugar
4 eggs
2 t. vanilla extract
1 c. whole milk/buttermilk
blue food coloring
Blueberries, farm-fresh & local

Cream cheese frosting
Blueberries (for decorating)


1. Preheat oven to 350 degrees. Grease two (2) 9″ round cake pans.
2. In a large bowl, combine flour, cocoa, baking powder, and salt.
3. In another large bowl, beat the butter while slowly adding the sugar. Add eggs one at a time and beat until smooth. Add vanilla extract, milk, and blue food coloring (to whatever shade of blue you like).
4. Slowly combine the dry and wet mixtures. Gently fold in blueberries (again, however many you like – I went pretty heave and probably used about a pint).

5. Pour mix into cake pans. Bake for 30-35 minutes or until done. Cool completely before frosting. (You can cheat a little and just use a pre-made cream cheese frosting – which is what I did – or you can make your own.) Don’t forget to decorate with blueberries! Enjoy!