Fresh from the vine blueberries and ripe bananas make this blueberry banana cake irresistible.
What do you usually do when you have ripe bananas on the counter? Make banana bread? That is what I usually do. Well, that is what I used to do before i was introduced to Blueberry Banana Cake with Lemon Cream Cheese Frosting.
I stumbled across the recipe for banana blueberry cake over at my friend Laura’s site, Real Mom Kitchen. One bite and I knew I had a new reason to let my bananas get too ripe.
The first time I made blueberry banana cake, Cali and I had just been out blueberry picking. So in addition to the ripe bananas, I had a bucket full of fat, juicy, yummy Oregon blueberries too! How lucky can a girl get.
The cake was delicious and I loved the combination of bananas, blueberries and just a touch of lemon! It was a big hit with the family and friends we shared it with. Banana blueberry cake is fairly dense but is nice and moist thanks to those ripe bananas. You will love this cake.
If you love blueberries like I do, here are some yummy blueberry recipes to try:
Banana Blueberry Cake Recipe
Blueberry Banana Cake
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed bananas from about 3 bananas
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 lemon juiced and zested (the zest is for the frosting)
- 1 1/2 cups milk
- 2 cups blueberries washed and picked over
- extra blueberries and sliced almonds for garnish
For the cream cheese frosting:
- 1/4 cup butter softened
- 1 8 ounce package light cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- Pinch salt
Instructions
- Preheat the oven to 325°F.
- Line a 9×13-inch pan with parchment paper, with enough paper that paper hangs over the two long sides
- Grease lightly with baking spray or butter
- In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars
- Blend in the eggs one at a time, and whip until creamy
- Add the vanilla as well as the bananas. Mix until creamy
- Add the flour, baking soda and salt
- Stir the mixture roughly, but do not combine completely
- In a large measuring cup, mix the lemon juice with the milk. (Reserve the lemon zest for the frosting.)
- With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients
- Mix until smooth
- Fold in the blueberries
- Spread the batter in the prepared pan
- Bake the cake for 75 minutes, or until a tester comes out clean. (Start checking after 60 minutes, but mine took more like 80 minutes.)
- When the cake is firm and a tester comes out clean, remove the cake from the oven and allow to cool in pan for 10-15 minutes
- Run a knife between the cake and the short edges of the pan to help release the cake
- Lift up on the parchment paper to remove the whole cake from the pan, and place the cake, parchment and all, on a cooling rack
- Place the rack in the freezer for 30 minutes (I actually did this part but Laura skipped this part and just let it cool completely on the counter)
- Remove from freezer and let the cake cool completely before icing
- For the icing: In a large bowl, whip the butter and cream cheese together until very smooth, with no lumps remaining
- Beat in 1 teaspoon vanilla
- Add the confectioners sugar, reserved lemon zest, and salt and beat on low speed until combined, then on high until frosting is smooth
- Spread on cooled cake
- Garnish with blueberries and sliced almonds if desired
Nutrition
Get my Weekly Menu Plan for FREE!
Receive my FREE "What's for Dinner?" Meal Planning Course, a copy of my FREE ebook that includes my most popular recipes and my FREE weekly Meal Plan.
Latest posts by Leigh Anne (see all)
- 4th of July Appetzier } Charcuterie Board - June 16, 2019
- Strawberry Cream Pie - June 14, 2019
- Grilled Asparagus - June 12, 2019
MelanieL
August 5, 2010 at 5:46 amThis cake looks amazing! I make The Best Banana Bread quite often when I have bananas that are past their peel & eat stage but I’m going to try this next time…all my favorite flavors in one place:) Have a great day!!
Laura
August 5, 2010 at 6:41 amYour cake turned out beautiful and it is quite delicious too!
Emily
August 5, 2010 at 7:00 amIt was yummy!
[email protected]
August 5, 2010 at 7:59 amOh man, blueberries and bananas…what a great combo! I definately want to try this the next time I have over ripe bananas!
Denise
August 5, 2010 at 9:45 amCould you recommend a good place to pick blueberries in Portland?
Leigh Anne
August 5, 2010 at 11:49 amDenise, Not sure what part of Portland you are in but I went to Bonny Slope Blueberry farm, a small one owned by my yoga teacher. It is in the Bethany/Forest Hills area. Also Blueberry Hill which I believe is in the Tigard area is a good one.
Zupan's Markets
August 5, 2010 at 11:13 amDenise,
Stop in to Zupan’s for fresh, local berries. All the hard work is already done for you! 🙂
Zupan's Markets
August 5, 2010 at 11:14 amThis cake looks amazing. Local blueberries are great right now, too – we have a huge container on the counter as we speak! What a good way to put them to great use! Can’t wait to try this out.
Denise
August 6, 2010 at 2:42 pmThanks for the tip. A friend and I just got back from Bonny Slope in the Tigard area and the blueberries did not disappoint! 🙂
Camie
August 12, 2010 at 3:55 pmI’m definitely going to make this for my son’s 1st birthday (monkey theme) for the adults!!
Avanika (Yumsilicious Bakes)
August 14, 2010 at 11:20 amWonderful looking cake. And who can resist a good cream cheese frosting?
Gilly
June 5, 2014 at 1:43 amCan you freeze it?
Leigh Anne
June 5, 2014 at 6:56 amI have never frozen it but I think it should freeze fine.