Made with fresh blueberries and ripe bananas this blueberry banana cake is irresistible. It’s topped with lemon cream cheese frosting.
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 this delicious cake recipe.
I stumbled across the recipe 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 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. This cake is fairly dense but is nice and moist thanks to those ripe bananas.
Can I Use Frozen Blueberries?
I prefer to use fresh blueberries but frozen berries can be used. Dust your blueberries with flour before adding them to the batter to prevent them from sinking to the bottom of the cake.
How to Make Blueberry Banana Cake
- Prepare Pan. Use a 9 x 13 pan and line it with parchment paper and then spraying the paper lightly with baking spray. If you are going to serve the cake straight from the pan you don’t need to line it with parchment paper, just spray well.
- Mix Batter. Mix together sugar and butter until fluffy. Add in egg whites one at a time and beat until creamy.
- Pour in vanilla and mashed bananas.
- Add in dry ingredients. Just stir until almost incorporated. Don’t over mix.
- Mix together lemon juice and milk. Pour into cake batter with the mixer running as you add it in. Mix until smooth.
- Dust blueberries with flour and gently fold into the cake batter.
- Pour into prepared pan and bake at 350 degrees F for about 60-70 minutes or until toothpick comes out clean. Start checking at 60 minutes.
- Cool in pan for about 15 minutes and then remove cake from pan by lifting up on parchment paper and allow to cool on baking rack.
Cream Cheese Frosting Recipe
- Allow butter and cream cheese to come to room temperature.
- Beat together until smooth.
- Add in vanilla, lemon zest, salt and powdered sugar.
Frost cooled cake and garnish with fresh blueberries and sliced almonds.
Do I Need to Refrigerate Cream Cheese Frosting?
It is best practice to always refrigerate cream cheese frosting. The cake does not need to be refrigerated if serving right away but any leftovers should be. You can remove the cake from the refrigerator several hours before serving.
Tips for Better Cake
- Use very ripe bananas, they are sweeter and have better flavor.
- You can use frozen and thawed bananas if you have them in your freezer. Just bring to room temperature.
- To prevent your blueberries from sinking, coat them in flour.
- You can use frozen blueberries, just don’t thaw them and dust them in flour also.
- Lining the 9 x 13 with parchment paper makes the cake easier to remove from the pan if you want to serve it on a plate.
- This cake is delicious without the berries also. You can also substitute blueberries for raspberries or blackberries if you prefer.
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Banana Blueberry Cake Recipe
Blueberry Banana Cake
- 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
- 3/4 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
- zest of lemon
- 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 60 minutes, or until a tester comes out clean.
- 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
Originally posted August 5, 2010