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Blueberry Banana Cake
Moist and delicious banana cake, packed with blueberries and topped with a lemon cream cheese frosting.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Servings
12
servings
Calories
579
kcal
Author
Leigh Anne Wilkes
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
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
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.
Dust blueberries with flour and fold into cake batter.
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 or lift out by parchment paper. Allow to cool completely.
Cream Cheese Frosting
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
Video
Notes
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.
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.
Don't overmix. Mix just until ingredients are incorporated.
This cake is delicious without the berries also. You can also substitute blueberries for raspberries or blackberries if you prefer.
Nutrition
Calories:
579
kcal
|
Carbohydrates:
101
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Cholesterol:
84
mg
|
Sodium:
305
mg
|
Potassium:
253
mg
|
Fiber:
2
g
|
Sugar:
71
g
|
Vitamin A:
615
IU
|
Vitamin C:
9.7
mg
|
Calcium:
70
mg
|
Iron:
2
mg