Blueberry Banana Mascarpone Coffee Cake
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 20
  • ½ cup unsalted butter (1 stick), softened
  • 1 cup sugar
  • ¼ cup honey
  • 1 cup mashed bananas (from 2 bananas)
  • 1 teaspoon plus ½ teaspoons vanilla, divided
  • 2 eggs
  • 2 cups all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoons salt
  • 1 cup low fat buttermilk
  • 2 heaping cups fresh or frozen blueberries
  • 8 oz mascarpone cheese, softened
  • ½ cup powdered sugar
  1. Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick baking spray.
  2. In a mixing bowl, cream butter and sugar together for about 4 minutes, scraping the sides of the bowl as needed. Beat in the honey and mashed bananas and mix until combined. Next, add eggs and 1 teaspoon of vanilla and mix thoroughly.
  3. In a separate bowl, mix together flours, baking powder, baking soda, and salt.
  4. Alternate adding dry ingredients and buttermilk to the wet ingredients in 3 increments.
  5. Fold in blueberries to batter. Pour batter into pan and set aside.
  6. In a mixing bowl, whip mascarpone, powdered sugar and vanilla together until well combined. Drop mascarpone mixture in spoonfuls over batter. Drag a knife through the batter to spread out the mascarpone.
  7. Bake for 30 minutes. Remove and cover with tin foil. Reduce oven temperature to 325 degrees and bake for 30 more minutes or until a knife inserted into the center of the cake comes out clean. Let cool and cut in to squares to serve.
Recipe by Make Healthy Easy at