Blueberry Banana Cake

Moist and delicious banana cake, packed with blueberries and topped with a lemon cream cheese frosting.
Course Dessert
Cuisine American
Keyword banana cake, blueberry banana cake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Calories 579kcal
Author Leigh Anne


  • 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


  • 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


Calories: 579kcal | Carbohydrates: 101g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 305mg | Potassium: 253mg | Fiber: 2g | Sugar: 71g | Vitamin A: 12.3% | Vitamin C: 11.8% | Calcium: 7% | Iron: 11.1%