The delicious combination of bananas and blueberries gets paired with a tangy cream cheese frosting in this Blueberry Banana Cake recipe.
Generally I consider myself to be a pretty thrifty shopper when it comes to anything for the home or photo/cake props. I think I’ve only paid full price ONCE for a cake stand, and it’s one that I’ve used a whole two times. Not worth it, right? So, I tend do do most of my shopping at thrift shops or discount stores like Homesense. Every once in a while I get suckered in at an antique shop and that’s exactly what happened with this cake stand.
While I was in Sydney, my sister took me to this massive (and amazing) antique store called Mitchell Road Antiques. I think we probably spent like 3 hours in there and still didn’t see everything. They have some killer mid-century modern furniture that I wish I could have fit into my suitcase. But alas, I stuck to smaller bits and pieces.
My sister and I both had our eyes on this pretty cake plate, but she graciously said that I should buy it because I bake more cakes than she does (lol). I loved the vintage vibe of it and had to have it. Totally worth the $25 price tag, or so I thought. It actually might be the only thing I bought from there now that I think of it… Anyhow.
The very next day, and I’m not even kidding you, we saw the exact same cake plate at the Paddington Markets for $2. $2!! Except that it was actually less, because the guy let us take 4 different items, whatever we wanted, for a total of $5. Seriously. Wtf Mitchell Road Antiques?! Not cool.
Did I feel ripped off?? Hellllll yes. But ultimately I was glad that my sister was able to get one as well and really, it was worth the $25 to me, so whatever. We literally saw the exact same cake plate a third time at a thrift store a couple days later for $2 again. Whatever! Mental note to stay away from “antique” shops in the future.
Anyhow, enough of my rambling, onto this pretty Blueberry Banana Cake!
Evidently I have a theme when it comes to making desserts for my mom’s birthday. I hadn’t realized it until this year, but three years in a row now I’ve made a blueberry something or other. I know that my mom prefers berry flavoured desserts over chocolate, and I know she doesn’t like the seeds most berries have, so it’s a natural choice. Not that anyone is complaining, mind you. I actually think blueberries are now overtaking raspberries as my favourite berry.
The most common companion to blueberry seems to be lemon, but I wanted to try something a little different. Seeing as how blueberry banana happens to be one of my favourite smoothie combos, I figured I’d give it a shot in cake form to see if it works. Spoiler: It works! Ridiculously well actually.
How to make this Blueberry Banana Cake recipe
It’s very important to use overripe bananas for this banana cake recipe. If they’re not overripe, the flavour own’t be as strong. It really makes a huge difference! Banana’s have a very short shelf life for me, as soon as there are brown spots I consider them inedible, but you really want to wait until they are super soft and have a lot of brown on them.
You can also use frozen and thawed bananas instead if you stash them in your freezer like I do. Be sure to bring them to room temperature first though and do not drain the liquid.
I use cake flour in this recipe instead of all-purpose flour which is what I typically use. Bananas can have a tendency to make the cake more dense so the cake flour helps to counteract that a bit. It’s not the end of the world if you don’t have any though. All-purpose should work fine too.
I used fresh blueberries in this cake but you can use frozen (not thawed) as well. Either way, be sure to coat them in flour to help prevent sinking. This will sometimes happen regardless of your berry coating efforts, but thankfully the layers aren’t super tall so if there is any sinking it shouldn’t be too bad.
The banana flavour in this cake is delicious and it goes amazingly well with the blueberries!! I love this combo. The tangy cream cheese frosting was a must for this Blueberry Banana Cake recipe. It compliments the cake layers perfectly well.
If you’re looking for a delicious and easy banana cake recipe, this one is for you!
Looking for more Banana Desserts?
- Banana Chocolate Chip Cake with Peanut Butter Frosting
- Chocolate Chip Banana Bread
- Nutella Banana Cake with Hazelnut Meringue
- Banana Split Cake
Notes & tips for this easy Banana Cake recipe:
- Be sure to use very overripe bananas for best flavour. You can also use frozen and thawed bananas instead if you stash them in your freezer like I do. Be sure to bring them to room temperature first though and do not drain the liquid.
- Be sure to coat your blueberries in flour before folding them into the batter so that they don’t sink!
- You can use frozen blueberries instead of fresh ones, but do not thaw them first.
- You can substitute any other berry if you prefer, or leave the berries out altogether for a simple and easy banana cake.
- Alternatively, you can use chopped nuts if you prefer. Chopped walnuts would be perfect!
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Blueberry Banana Cake
Ingredients
Blueberry Banana Cake:
- 2 cups cake flour sifted
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla
- 3/4 cup overripe bananas mashed, approx. 2 medium
- 1/2 cup buttermilk room temperature
- 1 cup blueberries fresh or frozen, tossed in 2 tsp cake flour
Cream Cheese Frosting:
- 1 cup unsalted butter room temperature
- 6 oz cream cheese full fat, room temperature
- 3 cups powdered sugar sifted
- 1 tsp vanilla
Instructions
Blueberry Banana Cake:
- Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.
- In a medium bowl, whisk cake flour, baking powder, and salt. Set aside .
- Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas and mix until well combined.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
- Gently fold in blueberries, being careful not to break them.
- Spread batter evenly into prepared pans and bake for 30mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Cream Cheese Frosting:
- Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy (3 mins).
Assembly:
- Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
- Use the remaining frosting to frost the cake, and do a rustic swirl on the sides and top with an offset spatula if desired.
- Top with fresh blueberries and thyme sprigs if desired.
Pam says
I made this exactly as written and it was DELICIOUS! I baked the (3) 6″ rounds the day before my dinner party, and then frosted the day of. Other comments have asked whether a buttercream frosting would be better, and my advice is to make the recommended cream cheese frosting — it is phenomenal and works so well with the blueberry and banana flavors of the cake. I did find I had to bake the rounds a little longer because I used the baking strips. Just make sure to test cakes before removing from oven. I styled it as shown in the photo and got many compliments. This is a cake I will absolutely make again and will not make any modifications. Thank you for an amazing recipe for a perfect little cake!
Olivia says
Hi Pam! I’m so glad you loved it! Thanks for all your tips 🙂
K says
Hi, I am planning to make this for my toddler’s birthday. I wanted to make thin white and red stripes using a cake comb to decorate the cake and add a fondant Elmo on the top. Can I do the stripes with the frosting in the recipe, or do I have to use a buttercream?
Olivia says
Hi K! You should be able to do the stripes with this frosting, but it is softer than a typical buttercream. If you like, you can use this one as a filling and then make an American buttercream for the outside.
Rene says
I made the cake using two 8″ round pans and it is AMAZING! My new favorite banana based cake (although there is only the slightest hint of banana flavor). Next time I think I’d like to try three 6″ pans instead, as mine was slightly less attractive than yours!!
One question- the banana cake I typically make, which I frost with chocolate icing and is delicious- is much more tan in color, not white like this one- and the only variation aside from a few measurements is baking soda vs baking powder. Since I prefer the white cake, would swapping baking powder for the baking soda in that recipe yield a white cake?
Thanks and again, this is definitely a new go-to recipe in our house!! YUM!!!
Olivia says
Hi Rene! Thanks for the amazing feedback! I am so happy you loved it. Baking soda and powder are not interchangeable. You need to use a lot less baking soda vs powder to get the same result.
Kylie Vo says
Hi! I want to make this for a party! Do I bake, assemble, and frost the night before and refrigerate overnight before serving? Or would I make the cake and frost the day of?
Olivia says
Hi Kylie! Either would work totally fine. If you refrigerate overnight, be sure to take it out 2-3 hours before serving so it can come to room temperature. The cake can be a bit dense when it’s cold.
Olivia says
Here are my “Bake in Advance” tips for cakes in general:
If it’s just a day in advance you can leave both the buttercream and cakes at room temp (wrapped/covered in plastic wrap). The buttercream will need to be rewhipped before use to fluff it up again. Otherwise, if making further in advance:
For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 mos. Take out 2-3 hours before assembly.
For the Buttercream: Place in an airtight container and refrigerate for 1 week for freeze for 3 mos. Bring to room temp and rewhip before using.
Anima says
Hi dear
I tried your Mocha cake on my anniversary and everyone loved it … People asked me about the recipe and I shared your link..
Will try this one too
Thank you for the amazing and easy recipes ..
God bless you always
Olivia says
Thank you Amina! I hope you love this one as well 🙂
Joanne Minuete says
I found your recipe looking for what to do with extra bananas (Kroger subbed 3lb or an order of 3 bananas. Loved the story of the cake stand. I used to volunteer for a thrift store (their boutique area) and found that I will probably never buy at an antique store again. The antique dealers were buying from us. We had silver, whole sets of china and fine glassware and everything you could imagine at bargain prices and much more. I am waiting for my bananas to ripen and then will make the cake. Am going to use two 8″ pans and hope the cake rises well. And also will use your offset spatula technique. I have been using Wilton cake strips for a long time but they never worked well for me. But now will try soaking them longer and see if that makes a difference. Thank you for your information and read all the comments.
Olivia says
Hi Joanne! That’s exactly how it is here too — people frequent thrift stores to find things at a steal and mark them up ridiculously. Though it seems to thrift stores are catching on and significantly increasing their prices for more “valuable” items. It’s disappointing, really. My sister and I love to hunt for treasures at thrift stores (not so much antique ones 🙂 ). I hope you love this cake! It should work just fine in two 8″ rounds. It doesn’t rise a ton, but each layer should be about 1.5″ tall or so. Let me know how it turns out!
Harmony M says
Hello! I only have 1 6″ cake pan.. could I mix the batter and cook each layer individually at a time? Would the batter be able to sit for that long? Or should I aim to split into thirds? I’m trying a test run now regardless but I thought I’d ask just in case!
Olivia says
Hi Harmony! It’s best to not let the batter sit out as the chemical reaction takes place as soon as the ingredients are combined. I would recommend doing it in thirds, but that’s a bit of a pain. Let me know if you try letting the batter sit out and how it works!
Schella says
I wanted to make this cake for my husband, but I wanted a small cake. I cut the recipe exactly in half except I added an extra 1/4 t of baking powder. It was wonderful. The banana flavor supersedes the blueberry, but the blueberries complimented the flavor. Awesome recipe.
Olivia says
Hi Schella! I’m so happy you loved it. Thank you for your feedback!
Wendy says
Hi, may I know you still use 3 of 6 inch pans?
Jamie says
Have not tasted the cake yet, but my 3 cakes are only 1” tall each. I used the 6” diameter pans and cake flour – what did I do wrong? Help.
Olivia says
Hi Jamie! Is it possible the batter was overmixed? The cakes should be closer to 2″ tall. Also, make sure your baking powder isn’t expired!
Jamie says
Thank you for your reply!!! My baking power is newer and I was so careful about not over mixing, but perhaps I did. I am thinking maybe I messed up from the beginning with the butter?…contemplating trying again.
stacey says
hi olivia,
made your champagne cake last week and loved it! would like to try this one BUT do you think it would it work with a plain vanilla buttercream as opposed to the more tart cream cheese icing?
love your photography too! talented woman!
Olivia says
Hi Stacey! Thank you so much! So happy you liked the champagne cake 🙂 I think this one would work perfectly fine with a plain vanilla buttercream. Vanilla goes with almost everything! Let me know if you try it 🙂
Stacey says
thanks for such a quick reply olivia! will do. 🙂 eyeing your carrot cake too. so hard to decide! 😉
Olivia says
Ohhh tough choice! I would go with this one though — more unique 🙂
Bolo says
Amazing and healthy recipe, everyone here liked
Olivia says
Hi Bolo! So glad everyone liked it 🙂
Carole says
Hi..I have tremors in my hands…layer cakes are tricky for me..could I bake this in a 9 by 13 pan?
Olivia says
Hi Carole! You can but I would 1.5x the recipe to make sure you have enough batter.
Darja Schabad says
I decided to create this cake for my sons first birthday as it combines his two favorite foods: blueberry and banana. I have tried it twice in a 9” pan and twice it didn’t rise (to the occasion so to speak). It very heavy batter and doesn’t seem to have the fluffy look as your recipe shoes in the picture. I followed the recipe to the tea and I’m very upset because it looks nice and fluffy. I keep thinking if you forgot to mention baking soda as an ingredient?
Olivia says
Hi Darja! A 9″ pan is way too big for this recipe — the cake layers will be very thin. I suspect that was the issue here. In three 6″ pans the cake layers were about 1.5″ tall. My recipes use baking powder instead of baking soda.
Jackie says
This may sound like a silly question but how do you double the recipe? Want to make sure I don’t mess it up thanks for your quick responses.
Olivia says
Hi Jackie! You can easily adjust the serving size. Just double the number it says and all of the amounts should update.
Jackie says
Can you make frosting ahead of time?
Olivia says
Hi Jackie! Yes, just refrigerate it and then bring it to room temp and rewhip before use.
Monica says
Hi,
I will be trying this cake for a Quincianero. Has anyone made cupcakes? How high do you fill the muffin cups?
Olivia says
Hi Monica! I think this would work fine as cupcakes. I wouldn’t fill them more than 2/3 to 3/4 full. Start checking them at about 15mins or so.
Reva Potter says
I made cupcakes, 2 tablespoons in each cup, felt with the icing
Karla Marie Magpayo says
Hi, thanks for this recipe! I’m planning to make this for my son’s 1st bday party so I’d like to make it bigger. How should I adjust the recipe for 3 x 8in cake tins?
Olivia says
Hi Karla! I would 1.5x the recipe for three 8″ pans. You can adjust the Servings to 18 to get the amounts.
Monica says
Hi,
I love you page and your cakes and fresh and elegant. I will be making the banana blueberry cake fora Quincianero. I was wondering if I can double the recipe and I have to make multiple tiers.
Olivia says
Hi Monica! You can definitely double the recipe! You may have to adjust baking time if you’re using different pans.
Mindy says
Umm… what do you mean bya “2 large eggs” ?
Olivia says
Hi Mindy! Eggs come in a variety of sizes — medium, large, extra large, etc. I use large ones for this recipe.
Sandra says
Hi there! This cake is beautiful and I think will be perfect for my son’s 1st Birthday. Blueberries and bananas are his favorite. If I were to only use half the sugar would it affect the outcome of the cake other than being less sweet?
Olivia says
Hi Sandra! Reducing the sugar by that much might have an effect on the structure of the cake — maybe more dense. You can give it a try though, or just reduce by 1/4.
Kristine says
Hi there! Saw a note that it is okay to leave the cakes out overnight wrapped in plastic. Assuming once I frost, I should put it in the fridge? Thanks!
Olivia says
Hi Kristine! If frosted I would refrigerate.
Alex Payne says
I would like to make this cake for my wedding in September, can I use margarine instead of butter?
Olivia says
Hi Alex! I would not use margarine – both for flavour and texture.
Maria says
Hi Liv,
I’d love to give this recipe a go, its sounds so perfect, can you please tell me are the measurements US. Would it be possible for you to tell me what they would be in kilograms and grams please, or imperial is fine. I’m in Australia and our measuring cups and spoons are different volume to the US.
thanks
Olivia says
Hi Maria! They are in US measurements but there’s also a metric converter at the bottom of the list of ingredients.
JennyD says
Hello
Would you be able to tell me what camera lens you use?
Olivia says
Hi Jenny! For these photos I used a 50mm 1.8 lens.
Anj says
Hi
Could I bake this a day ahead and frost the next day? Would I need to cover in cling wrap or keep in the fridge till I take out for frosting, or is it safe to keep out as is?
Thanks.
Olivia says
Hi Anj! Just overnight should be fine on the counter covered with cling wrap.
Chris says
This looks wonderful! I’m not a baker by any stretch of the word but will be trying this for a friends birthday. I may have missed this, but how tall are your pans or how full did you fill the pans before baking. I read the flat top cake post, I can also go by weight too. And what a neat trick!
Olivia says
Hi Chris! The pans I used here were 2″ tall, but 3″ tall work too. The batter fills the pans a bit over halfway or so in 2″ tall pans.
Maryeast says
I made this cake without the blueberries. I was a little concerned since I am a novice. Using three cake pans with the flat top cake wraps. It was Great!! I made it for a good friend celebration of life get together . It looked beautiful, I added a few nuts to the batter and sprinkled on the top. Many compliments I was lucky to even try a piece! Liv, you r my go to girls for cake recipes!
So, what is for Thanksgiving?
Olivia says
Love the nuts instead of blueberries! That would be a delicious combo too. So glad you liked it and can’t wait to hear what you try for Thanksgiving!
Kim says
This cake was a big hit! Loved the banana and blueberry combination. Liked how the frosting added to the whole cake, and was not over powering sweet.
Olivia says
So happy to hear that you liked it Kim! It’s a fave combo of mine too.
Jennifer says
Hi, I made this cake and it turned out pretty good I must say. I didn’t have the proper size pans as your recipe so I made 2 7″. Even with just one inch difference in 2 pans I felt the cakes didn’t rise so much. But the end result was still well received by family.
I couldn’t find blueberries so I replaced with raspberries – just as good!! This recipe is definitely a keep and I will make it again 😀
Olivia says
So happy to hear you liked it!
Laura says
Do you use 6x3inch pans or 6x2inch pans?
Olivia says
Hi Laura! All of my pans are 2″ tall, but 3″ would work!
Lisa says
Can you make this in a bundt pan?
Olivia says
Hi Lisa! I’ve never tried but think it would probably work just fine!
Anne says
Made this cake yesterday and brought it to work. I made it in a bundt pan, baked for 1hr. Followed recipe exactly, however no icing, just a dusting of powdered sugar. It was delicious. Everyone enjoyed!!
Olivia says
Hi Anne! So happy to hear everyone liked it!
holly hines says
hello!
i’m going to try a few of your cakes…..they look scrumptious…..can you tell me howe you got the frosting like that?? i’ve been experimenting with cupcakes and cakes…..i love the way it looks!
Olivia says
Hi Holly! I hold an offset spatula along the sides as I rotate my turntable and then work my way up the cake.
ANCASBA says
This looks stunning!
I’m a health-conscious mum researching for my son’s second birthday cake. I will try this recipe with goat’s produce, as he has a sensitivity to cow’s.
Thank you!
Olivia says
I hope you like it! Let me know how it turns out 🙂
Carol says
I think you are just amazing and your recipes are always accompanied by the most beautiful photos and instructions.I noticed you stated not to throw away the juice from thawed and defrosted bananas ( I also love it when people realize that you can freeze bananas for later use!) Not so long ago I discarded the juice when my bananas thawed and then I realized, HEY, that is actually the bananas juice and where the flavor will be coming from. OK, so it took me a mistake before I realized that. Why couldn’t I have been using one of your helpful recipes then?
It is these little things that can make or break the outcome from a recipe. A LOT of people don’t realize how important these little things are, and although I have been baking many more years than I care to list, it is still a learning game for me.That is the beauty of baking and cooking. It never gets old.Thanks for just posting such lovely recipes and have a great weekend!
Olivia says
Thanks so much for your sweet comment, Carol! You totally made my day 🙂
Kim says
Liv, your decorating is tops! I would love to see some tutorials on how you do it.
Olivia says
Thanks so much Kim!! 🙂
Claudia E Herzog says
I followed the recipe to the t and made a double recipe, used 9in rounds and the amount was perfect. Baked them a little longer than 30 mins, just until they were golden brown and I don’t know what went wrong but the cakes were dense and difficult to swallow….
I’m going to try it again because the flavor was amazing!
I’ll keep you posted.
Claudia
Olivia says
Hi Claudia! I wonder if doubling the recipe affected the overall structure. That can happen sometimes. How did you test them to check that they were done? And did you use fresh or frozen bananas/blueberries?
ivonne says
the best way on fixing this is by using the proper measurements in grams vs just scooping it out of their containers. Proper grams makes a world of difference and will not leave your baked goods dense.
Stinky says
Jolly good!
Tiffany says
Was looking for a blueberry cake to make for my husband’s birthday. Followed the recipe exactly, except used two 8-in rounds because it’s what I had. I thought the cake was delicious and everyone wanted seconds. More of a BANANA-blueberry cake, but I loved that. Thank you for this stellar recipe.
Olivia says
So happy to hear that you liked it Tiffany! 🙂
Pam Kozlow says
I noticed you said you can freeze this cake. Will the blueberries in the cake get mushy once defrosted. I would like to make the cake in advance and freeze but was worried about the texture once defrosted.
Thank you
Pam
Olivia says
Hi Pam! I have not found the blueberries to be mushy once the cake is thawed 🙂
Tee says
I hope this doesn’t sound negative but I was only able to get cake batter into two cake pans. I was looking for the height in the cake based on the ingredients but it didn’t happen. The cake was really good but as a baker, I would change a few things to get it to my liking. It was very dense and I didn’t get the taste I was expecting with the cream cheese icing and the bananas and blueberries. Again, the cake was very good but I personally would tweak it just a bit. I will continue to bake this cake until I get the taste I’m looking for. Thanks for sharing your recipe.
Olivia says
Hi Tee! Bizarre about the cake pans — did you use 6″? My three baked right to the top. It shouldn’t be dense either due to the cake flour. Is it possible that your baking powder is expired? Or that the batter was overmixed?
Tee says
Thanks, I will bake again soon and send pics.
Joelle says
I only got two pans as well but it came out great. I didn’t have cake flour or buttermilk but thanks to others posts, I was able to do substitutes!
Olivia says
Awesome, so glad to hear that Joelle!
Mary says
Can u use regular flour. Does it have to be sifted.
Olivia says
Hi Mary! You can try it with regular flour but it will make for more of a dense cake. Only cake flour needs sifting.
Hayley says
The Regency Cake Strips you recommend are for 8″ and 9″ pans. Are you able to just overlap them to fit the 6″ pan?
Olivia says
Hi Hayley! No, they won’t quite work well with 6″ pans, though you could try pinning them on, or try the ones from Wilton instead: https://amzn.to/2Jl7MAB
Faye says
Why do my blueberries always sink to the bottom of my cake? 😣
Olivia says
Hi Faye! Do you toss them in flour first? Did they sink in this recipe or another one? If another one then perhaps the batter is a bit too thin.
Krystle says
any suggestion for high altitude alterations to this recipe?
Olivia says
Hi Krystle! I’m not familiar with high altitude baking, but here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Leah says
OH.MY.GOSH!!!! This cake was amazing!!!!! My coworkers loved it. It has also now won our hearts and will be our wedding cake! Thank you for sharing, it’s delicious!
Olivia says
Hi Leah! I am SO happy to hear that!! It’s one of my faves 🙂
taylor says
hi! I’m making this cake for my dad’s birthday. are there any tips you have? I want to see if I can make it first try. I dont want to practice making the cake, just want to make it on the same day, and bring it to him. Can I use one 8″ or 9″ pan, or do I need three pans? can I use normal flour? His birthday is on April 13th.
Olivia says
Hi Taylor! For best results follow the recipe ingredients and instructions exactly as written. Normal flour will make for a bit of a denser cake. This recipe will work in two 8″ round pans. Good luck! Let me know how it turns out 🙂
Joe says
I’m a novice at baking but would love to try this cake. I don’t have 6 inch pans. Can I use 8 or 9 inch pans and if so, how many of each would I need. I thought maybe 3 of the 8 inch or maybe 2 of the 9 inch but not sure
Olivia says
Hi Joe! You can use the recipe as is in two 8″ pans and it should work just fine. Let me know how it turns out!
Shelby Ferriell says
Hi! Does anyone know how many cupcakes this recipe makes?
Olivia says
Hi Shelby! I’ve never used this recipe for cupcakes, but my guess would be about 18 or so.
Violet Lee says
I was able to get 24 cupcakes. I filled my cup cake liners 3/4 full.
Susan Williford Cobb says
I love your story about the cake plate. Made me giggle. I am going to try to make this cake for my 75 year old Dad. His two favorite things, bananas and blueberries !!! I think it will be a hit. Thank you so much for sharing. You should write a book.. With your stories and cakes it would be a hit. I would buy it.
Olivia says
Aww yay!! I hope your dad loves this one (let me know!). And thank you for your sweet comments!! xo
Katrin says
Hello. I want to make this awesome cake for my bd. I want to make 9″ cake pan, but with 3 layers . Don’t think that 1 cake mixture will be enogth. Should I make 2 portion ?? Thanks. And I want to try to make it with Swissbutter cream. What do you think?
Olivia says
Hi Katrin! Sorry for the delayed reply. I would double the recipe, but the layers might still be a bit thinner than mine here. Let me know how it turns out!
Scott says
I’ll be making this and bringing it to work for my ungrateful co-workers this Friday. Love that it’s little. I’m going to make them fight for a slice. Can’t wait!
Olivia says
LOL, I love this. Let me know how the battle goes (and how you like the cake!).
Jess says
So glad I found this recipe!! I made a sample just to taste and it was delicious! I’m going to make it for my sister’s 30th birthday party this weekend for about 35 people.. I was thinking the easiest way would probably be to make a bunch of 8″ round cakes with 2 layers each and just decorate one and keep the rest simple just to have enough to serve.. any better/more creative ideas?
Olivia says
Hi Jess! SO glad you like it! How about mixing it up a bit? A two layer 8″ and three layer 6″ and some cupcakes??
Jess says
Great idea! Cupcakes would be perfect!!
Jan says
Has anyone made this in a 9 x 13 pan? How long did you cook it? Should it work OK? I want to make it this weekend but would like to try it as a sheet cake for this particular occasion.
Olivia says
Hi Jan! I’ve never made it in a 9×13 pan myself, but I worry that there might not be enough cake batter for it. Or, at the very least, the layer will be a bit thinner than normal sheet cakes. How long do you normally bake sheet cakes for? I would bake it till the top is browned, the cake is set (doesn’t jiggle when the rack is nudged), and a cake tester comes out mostly clean. I hope that helps! Let me know if you try it 🙂
EngScott2076 says
A 9×13 inch pan is 117 square inches. One 6″ round pan is 28.2 square inches. Times three gives about 85 square inches. So it’s about 2/3rds of what you’d need for the same thickness.
Olivia says
Thanks Scott! I suspected it wouldn’t be quite enough.
Sass says
Made this tonight — absolutely delicious! Everyone went back for seconds. I did use a different cream cheese frosting recipe, which is my go to (it only has 2 cups powdered sugar, so it doesn’t thicken up quite as much as pictured above, but I prefer the taste that way). So delicious and moist, will be making again. And again 🙂
Olivia says
Hi Sass! This cake is a fave of mine for sure. I am so glad you liked it!!
Corrin says
I made this recipe for my cousin’s 1st birthday. Her favorite fruits are banana and blueberry. She absolutely loved the cake! Thank you!!
Olivia says
Hi Corrin! Yay, so happy to hear that 🙂
Gail says
Your cake looks amazing! I have a question, how long will it keep for if you don’t use cream cheese icing? I’m making a cake for a friend’s party but it would need to be made 1 or 2 days in advance. What would be the best way to store it? Many thanks.
Olivia says
Hi Gail! What type of frosting do you plan to use? The cake as is will store well in the fridge for 1-2 days. The longer it sits, it will dry out, but it should be fine for 1-2 days. Take it out 2-3 hours before serving so that it can come to room temperature.
Lauren says
Hello- I have tried to make this cake but in the UK we do not get cake flour, I read a few blogs and tried all
Purpose flour mixed with cornstarch which resulted in the cake not really cooking properly. I’m making the cake again today with just plain all purpose flour… will see how I get on!
Olivia says
Hi Lauren! It should work ok with all purpose flour too, but may be a bit more dense. Let me know how it turned out!
Cheryl says
You can make cake flour (I’ve substituted bought a couple times, because I don’t use it often enough to buy a large amount)
I use:
6 cups all purpose flour (white or wheat)
12 tbsp cornstarch.
Sift together and store in an airtight container
Hope this helps!
Olivia says
Thanks for the tip Cheryl! 🙂
Mirtha Hernandez says
I couldn’t decide what cake to make for my Mom’s birthday this Saturday, and I think this is perfect!!!! and since you made it for your Mom’s birthday, I think it’s meant to be. Thank you!!!!
Olivia says
Yay! So glad you’re going to try this one. Let me know how your mom likes it 🙂
Kareena says
I was wondering if there is something else I could use to replace the buttermilk? Thank you
Olivia says
Hi Karen! You can use regular milk.
Louisa says
I wanted you to know that although I’ve baked for years your blog has renewed my love for baking. I have always hated boxed cakes and finding your recipes have made me and my family like cake again. Can’t wait to try this one. Thank you.
Olivia says
Hi Louisa! Thank you so much for this sweet comment, you totally made my day 🙂 I am so excited that you’re trying (and liking) my recipes. This one is a particular new fave, so I hope you like it!
Elli says
My daughter’s favourite fruit mix. However my munchkin is a dairy free lass, do you think coconut yoghurt would work instead of buttermilk?
Olivia says
Hi Elli! I think that should work, though it is a bit thicker than buttermilk (I assume). Can you thin it out with a dariy free milk? Or just use a dairy free milk in place of the buttermilk?
Beth says
Hi…that’s a very tall cake to only be 3 layers… and the frosting was enough for all that? It’s sounds delicious and looks amazing.
Olivia says
Hi Beth! It’s only a 6″ round so it’s a taller/smaller cake. Would work as two 8″ rounds though. And yes, that’s enough frosting, but you can make more if you like 🙂
Candice says
Beautiful! I am going to make as instructed but assuming the blueberries could be left out for a plain banana cake.
I love the light and fluffy appearance of the cake and sometimes I crave banana cake. Thanks.
Olivia says
Hi Candice! Yes, you can totally leave the blueberries out 🙂 I’ve made this as a pure banana cake before and it’s delicious.
Mary says
What amount of nuts should I use? Could I add the nuts with the blueberries and bananas?
Olivia says
Hi Mary! You could add nuts, I think that would be delicious! Be sure to coat them with flour as well and fold them in with the blueberries. How much you add is a matter of preference, anything up to 1 cup should be fine. I think walnuts would go well 🙂 One thing to keep in mind though is that this will increase the amount of batter. If your cake pans are 3″ tall this won’t be an issue, but you might want to plan making cupcakes with any extra batter. Don’t fill the pans more than 2/3rds full.
Heather says
Hi! Could you use this for cupcakes? If so, how long to bake? Sounds delicious….
Olivia says
Hi Heather! Yes, cupcakes should work fine! I actually haven’t made cupcakes in ages, but I’d say to start checking them at 15mins.
Liz says
I made mini cupcakes and 10 min was all it took.
Olivia says
Perfect, thanks for the info Liz!
Scott says
Could I use 2 round 9″ pans as opposed to 3 6″ pans or would there be too much batter? Also, dumb question (I’m brand new to baking haha) but does this have to be kept in the fridge because of the cream cheese frosting or can it sit out? Thanks!
Scott says
Sorry I just saw your response to my original question now, not sure why it wasn’t popping up for me before.
Olivia says
Hi Scott, no worries! Regarding the frosting — the cake can sit out for a good few hours, but I would store it in the fridge otherwise.
Scott says
Would using 2 round 9″ pans work ok or would there be too much batter for that? Thanks!
Olivia says
Hi Scott! The recipe (as is) will work for two 8″ rounds, but I feel like the layers would be too thin in 9″ rounds. You could try to 1.5x the recipe. Just be sure to fill the pans no more than 2/3rds full. I hope that helps!
Scott says
It helps a lot, thanks!
Julie says
Did you try this with two 8 inch rounds instead? Did it turn out? How long did you bake for?
Olivia says
Hi Julie! I haven’t tried it myself, but wanted to reply in case Scott doesn’t see your message. Baking time should be very similar — approximately 30mins, but start checking them at 25mins to see.
Caitlin says
I used 9″ and made 4 thin layers– still delicious!
Olivia says
So glad you liked it!! 🙂
Anuradha says
I live in India and we don’t get blueberries here. However I do have a packet of blueberries. Can I soak them in hot water for a bit and use those instead of fresh?
Olivia says
Hi Anuradha! You mean dried blueberries? I’ve never used them but you can give it a try!
Poonam says
Can this cake be frozen? If so, for how long?
Olivia says
Hi Poonam! Yes you can freeze it, but I recommend it’s wrapped in something airtight. You can store it up to a month that way.
glenda says
I have a question about the frosting. The cream cheese frosting ingredients do not list “nutmeg”, but the instructions say to beat it in. Can you please clarify if nutmeg is added to the frosting.
Thanks,
Olivia says
Hi Glenda! My bad, thanks for catching that! I’ve updated the recipe instructions, there is no nutmeg 🙂
Beth @ bethcakes says
Gorgeous cake, Liv! Love this flavor combo. Such a pretty cake plate (despite the differences in price tags haha), antique shops have the best stuff. 🙂
Olivia says
Thanks so much Beth!
Tammy says
Thanks for the recipe…can’t wait to try it! Looks like it is gonna be dilish!
Olivia says
It is delicious!! I hope you like it 🙂
Cindy Rodriguez says
Awwww-mazing! Not only is this a gorge cake but the blending of blueberries and bananas sound incredibly delicious. Plus, you have such a pretty cake plate to boot!
Olivia says
It’s such a delicious combo! I was honestly a bit surprised at just *how* good it was.
Kim @ The Baking ChocolaTess says
Gorgeous Cake! I want a huge slice! 😉
Olivia says
Thanks Kim! I wish I could send one your way 🙂
Samiyah Hudson says
Wow! I can’t wait to try this
Olivia says
I hope you like it!
Laura says
Can you make this with gluten free flour?
Olivia says
Hi Laura! I haven’t tried to bake it with GF flour, but it *should* work as long as you get the proper GF flour blend as a substitute.
Karen says
This cake looks delicious. I cannot seem to get it to pin on my pinterest account.
Olivia says
Hi Karen! I know, I’m sorry. There’s a Pinterest bug right now where you can’t pin from my blog. Reaaaally wish they’d fix that already. Here’s a pin link to repin if you like 🙂
https://www.pinterest.com/pin/56787645284867749/
Olga says
Really awesome recipe… That cut is stunning
Olivia says
Thank you Olga! It’s really delicious. I hope you try it! 🙂