This blueberry banana cake is bursting with fresh fruit taste. The tangy blueberries are scattered throughout the cake and the powerful and unique banana and blueberry combination is simply irresistible. To further enhance the taste, this cake is decorated with a cream cheese frosting. You just have to try this cake. Do you like blueberries and banana? Try these recipes: Banana Bread Without Baking Soda, 4 Ingredient Banana Bread, Bisquick Banana Muffins, Blueberry Blondies, Baked Blueberry Donuts and Starbucks Blueberry Scones.
There are a lot of banana recipes that you will find here at my blog and it shows how much I like to add bananas to my bakes. Same is the case with blueberries. I thought there should be a way to incorporate both and voila, here we have the best blueberry banana cake recipe with a rich cream cheese frosting. It is a cake just at another level, delicious, flavorful and super moist.
Table of Contents
Why This Recipe Works?
- This blueberry banana cake is super easy to bake.
- The ingredients are readily available.
- This cake is the best way to incorporate overripe bananas.
- It's an irresistible combination of overripe bananas and blueberries.
- This cake is super moist.
- This cake has a dense but very flavorful crumb.
- This cake will feed many people.
- Enjoy this cake at any time of the day.
Overripe Bananas
Use overripe bananas for this blueberry banana cake. The brown the bananas are, the better it is. As compared to the yellow bananas the brown overripe bananas have more sugar in it which add flavor and aroma in the bakes.
Interestingly, the dark brown bananas have more nutritional value as well. They are packed with high antioxidants and Vitamin C levels. They are safe to eat and add delicious flavor to the bakes.
Fresh VS. Frozen Blueberries
Feel free to add either fresh or frozen blueberries in this cake. In case you are using the frozen blueberries, do not thaw them. Just take them out of the freezer and add in the cake batter.
Do not forget to toss the blueberries (either fresh or frozen) in all-purpose flour. It will help the blueberries to distribute equally in the batter and not to sink in the bottom.
Ingredients
Pro Tip # 1 - Room Temperature Ingredients
Always use room temperature ingredients (unless otherwise specified) for baking. Ingredients such as butter, eggs and other dairy ingredients like milk, sour cream, yogurt form an emulsion by trapping air inside the batter. The trapped air expands in the oven resulting in perfect baked treats.
Blueberry Lemon Cake
- All-purpose flour: gives the structure to this cake.
- Bananas (peeled and mashed): are the hero of this recipe. Use overripe bananas for best results.
- White sugar + Brown sugar: gives sweetness to the bake.
- Eggs: for binding the batter together.
- Vanilla extract: to enhance the flavor.
- Blueberries: use fresh or frozen.
- Lemon (zest + juice): to give tangy flavor to this cake.
- Milk: use fresh and full-fat milk.
- Baking soda: to rise the cake.
Cream Cheese Frosting
- Cream cheese: use at room temperature.
- Butter: use at room temperature.
- Salt: just a pinch or ¼ teaspoon will be fine.
- Vanilla extract: to enhance flavor of the frosting.
Pro Tip # 2 - Digital Scale
Use a digital scale to measure all-purpose flour and other dry ingredients. To measure with cup, fluff up the all-purpose flour container using a spoon, then scoop out the flour with spoon into the measuring cup. Never scoop out of the container. It may result in more flour than required resulting in dense bakes.
Instructions
These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.
1. Whisk together all-purpose flour, baking soda and salt.
2. Infuse the lemon zest into the white and brown sugars.
3. Add the lemon juice into the milk. Set aside.
4. Beat together butter and sugar until creamy.
5. Add eggs one by one, beating after each incorporation.
6. Add vanilla extract and mashed bananas. Whisk.
7. Add in the dry ingredients and mix until just combined.
8. Add the milk (curdled) in the batter in three intervals. Mix after each addition.
9. Toss the blueberries into all purpose flour.
10. Add the blueberries into the batter.
11. Fold the blueberries.
12. Pour the cake batter into the lined pan.
13. Sprinkle the top with blueberries.
14. Bake the cake at 325 F for 65 - 75 minutes.
15. Let the cake cool and add the cream cheese frosting.
16. Spread the cream cheese frosting with a spatula.
Cream Cheese Frosting
1. Beat the butter and cream cheese until it is smooth.
2. Add the salt and vanilla extract. Stir until just mixed.
3. Add the powdered sugar in three intervals. Beat after each addition.
4. Mix until the cream cheese frosting is ready.
Equipment
- 9 x 13 cake pan.
- Rubber spatulas.
- Parchment paper.
- Baking spray.
- Mixing bowls.
- Digital scale.
- Measuring cups and spoons.
Variations
- Raspberries/Blackberries: Not a fan of blueberries? Use raspberries or blackberries in 1:1 ratio for blueberries in this recipe.
- Nuts: Add ½ cup of the nuts of your choice such as pecans, pistachios, walnuts or almonds in this cake.
Expert Tips
Cover the Cake with Foil if Browning Fast in The Oven: If your cake is browning fast in the oven, cover it with a layer of foil. But be careful that it should not touch the cake, or it will spoil it. You can see, I was a bit careless, and the foil touched the cake and damaged it from one spot. You can see it in picture # 14 in recipe directions.
Frequently Asked Questions
Yes, you may definitely use other pans. Use two 9’’ inches round or square pans to bake this cake. Divide the cake batter in these two pans equally. The baking time should be around 45 – 55 minutes.
Yes, by all means. Take the bananas out of the freezer, thaw them, drain out the access water and mash them.
Yes, it is necessary and my advice is not to skip this step. The flour will ensure the equal distribution of the blueberries and that the blueberries will not sink in the bottom of the cake pan.
The cake is very flavorful and you can enjoy it as-is. If you are counting the calories and do not wish to add the frosting, feel free to do so.
How To Store
- Store this blueberry banana cake in an airtight container for up to 2 days. Do not apply the frosting if you plan to store it.
- This cake will keep fresh for 3 - 4 days in the fridge. (Do not apply the frosting.)
- Freeze this blueberry banana cake (without frosting) for up to 3 months. Cut the cake into pieces and place them on a baking tray. Place the tray in the freezer, once they are hard, wrap each piece in a plastic wrap and then add a layer of foil. Place these pieces then into in an airtight container or bag.
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Related
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Recipe
Blueberry Banana Cake
Equipment
- 1 13'' x 9'' pan.
- Mixing bowls
- Rubber spatulas
- Digital Scale
- Measuring Cups and Spoons
Ingredients
Blueberry Banana Cake
- 3 cup all-purpose flour (360 g)
- 1 ½ teaspoon baking soda (9 g)
- 1 teaspoon salt
- ¾ cup butter (185 g/ 1 ½ sticks) room temperature
- 1 cup white sugar (200 g)
- 1 cup brown sugar (200 g)
- 3 eggs (large)
- 1 zest of one lemon
- 2 teaspoon lemon juice (10 ml)
- 1 ½ cup milk (355 ml)
- 1 ½ cup bananas (mashed) (about 4 medium sized bananas) overripe bananas
- 2 cup blueberries (400 g)
- ¼ cup more blueberries to decorate
Cream Cheese Frosting
- ¼ cup butter (57 g)
- 8 ounce cream cheese (1 Packet/227 g)
- 3 cup powdered sugar (360 g)
- 1 teaspoon vanilla extract (5 ml)
- ¼ teaspoon salt
Instructions
Blueberry Banana Cake
- Preheat the oven to 325 F.
- Line a 9 x 13 pan with a parchment paper. Spray the baking spray on both top and bottom of the parchment paper. Set aside.
- Whisk together all purpose flour, baking soda and salt. Set aside.
- Rub the lemon zest into the sugars to infuse the flavor better.
- Add the lemon juice in the milk and let is sit for some time. The milk will curdle and convert into buttermilk.
- Take a large mixing bowl and add sugar and butter. Beat until they are creamy.
- Add eggs one by one, beating after each addition. Add vanilla extract and beat as well.
- Add the mashed bananas and give another stir.
- Add the dry ingredients into the banana mixture. Mix until just combined.
- Add the milk slowly in three intervals into the batter, beating after each addition.
- Toss one teaspoon of flour into the blueberries.
- Add the blueberries into the cake batter and fold until combined.
- Pour the batter into the cake pan lined with parchment paper. Decorate with the reserved blueberries.
- Bake the cake for 65 –75 minutes. If a toothpick inserted comes out clean, then the cake is ready.
- Let the cake sit in the pan for about 45 minutes and transfer it to the wire rack to cool completely.
Cream Cheese Frosting
- Beat the butter and cream cheese until they are smooth.
- Add in the vanilla extract and salt. Beat again.
- Add the powdered sugar in three intervals, beating after each interval.
Decorate the Cake
- Once the cake is cooled completely, spread out the cream cheese frosting on the cake. Serve.
Notes
Nutrition
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