A delightful crumb cake combining the sweetness of bananas with the tartness of blueberries, topped with a buttery cinnamon crumble.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the cake inside for even baking.
Lightly grease a 9x13 inch baking pan with nonstick cooking spray.
You can also line the pan with parchment paper for easier removal.
In a mixing bowl, cream together the granulated sugar, unsalted butter, and shortening until light and fluffy.
Use room temperature butter for easier mixing and a smoother texture.
Add the eggs and vanilla extract to the creamed mixture and beat until well combined.
Add the eggs one at a time to ensure they are fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Sifting the dry ingredients can help prevent lumps and ensure even mixing.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the batter light and airy.
Fold in the sour cream and mashed bananas until evenly distributed.
Mash the bananas thoroughly to avoid large chunks in the batter.
Gently fold in the blueberries.
Coat the blueberries in a bit of flour to prevent them from sinking to the bottom.
Pour the batter into the prepared pan and spread it evenly.
Tap the pan gently on the counter to release any air bubbles.
In a small bowl, mix together the powdered sugar, flour, ground cinnamon, and cold butter until crumbly.
Use your fingers or a fork to achieve a crumbly texture.
Sprinkle the crumb topping evenly over the batter.
Ensure an even layer for a consistent topping on each slice.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 50-minute mark to avoid overbaking.
Let the cake cool completely on a wire rack before slicing and serving.
Allowing the cake to cool ensures cleaner slices and better texture.
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