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Home » Cakes » Blueberry Banana Cake with Cream Cheese Frosting

Blueberry Banana Cake with Cream Cheese Frosting

By Olivia, 183 Comments

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The delicious combination of bananas and blueberries gets paired with a tangy cream cheese frosting in this Blueberry Banana Cake recipe.

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.

Easy banana cake recipe with blueberries and cream cheese frosting.

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.

Blueberry Banana Cake with Cream Cheese Frosting with slices cut out.

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.

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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.

Overhear shot of this easy banana cake with fresh blueberries.

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!

Banana Cake recipe with fresh blueberries.

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.

Cross section of this Blueberry Banana Cake.

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.

A cut slice of this Blueberry Banana Cake recipe.

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.
 

Close up of the cake on a glass cake stand.
Print Rate
4.79 from 28 votes

Blueberry Banana Cake

The delicious combination of bananas and blueberries gets paired with a tangy cream cheese frosting in this Blueberry Banana Cake recipe. 
Course Dessert
Cuisine Cake
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 12
Calories 548kcal
Author Olivia

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
US Customary - Metric

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.

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Calories: 548kcalCarbohydrates: 68gProtein: 5gFat: 29gSaturated Fat: 17gCholesterol: 108mgSodium: 121mgPotassium: 213mgFiber: 1gSugar: 50gVitamin A: 975IUVitamin C: 2.4mgCalcium: 76mgIron: 0.5mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Blueberry Banana Cake recipe collage

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April 16, 2017

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    Recipe Rating




  1. Pam says

    November 8, 2020 at 8:45 PM

    5 stars
    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!

    Reply
    • Olivia says

      November 9, 2020 at 9:27 AM

      Hi Pam! I’m so glad you loved it! Thanks for all your tips 🙂

      Reply
  2. K says

    September 11, 2020 at 12:27 PM

    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?

    Reply
    • Olivia says

      September 14, 2020 at 11:06 AM

      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.

      Reply
  3. Rene says

    August 28, 2020 at 5:24 PM

    5 stars
    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!!!

    Reply
    • Olivia says

      August 29, 2020 at 3:31 PM

      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.

      Reply
  4. Kylie Vo says

    July 13, 2020 at 8:47 AM

    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?

    Reply
    • Olivia says

      July 13, 2020 at 10:28 AM

      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.

      Reply
    • Olivia says

      July 13, 2020 at 10:29 AM

      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.

      Reply
  5. Anima says

    July 10, 2020 at 2:33 AM

    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

    Reply
    • Olivia says

      July 10, 2020 at 3:10 PM

      Thank you Amina! I hope you love this one as well 🙂

      Reply
  6. Joanne Minuete says

    June 25, 2020 at 12:20 PM

    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.

    Reply
    • Olivia says

      June 25, 2020 at 2:25 PM

      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!

      Reply
  7. Harmony M says

    April 17, 2020 at 12:41 PM

    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!

    Reply
    • Olivia says

      April 19, 2020 at 4:52 PM

      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!

      Reply
      • Tamara says

        January 20, 2021 at 5:46 AM

        5 stars
        Just a warning, I used frozen blueberries and let the batter sit while I greased pans. By the time I went to put the batter in the pans the blueberries had started freezing the batter lol

        Reply
        • Olivia says

          January 20, 2021 at 2:44 PM

          What?! That is crazy, lol. Good to know.

          Reply
  8. Schella says

    April 4, 2020 at 10:46 PM

    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.

    Reply
    • Olivia says

      April 6, 2020 at 2:04 PM

      Hi Schella! I’m so happy you loved it. Thank you for your feedback!

      Reply
    • Wendy says

      April 26, 2020 at 11:04 PM

      Hi, may I know you still use 3 of 6 inch pans?

      Reply
  9. Jamie says

    February 18, 2020 at 12:36 PM

    5 stars
    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.

    Reply
    • Olivia says

      February 18, 2020 at 9:50 PM

      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!

      Reply
      • Jamie says

        February 19, 2020 at 7:57 AM

        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.

        Reply
  10. stacey says

    January 27, 2020 at 8:22 PM

    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!

    Reply
    • Olivia says

      January 28, 2020 at 4:56 PM

      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 🙂

      Reply
      • Stacey says

        February 4, 2020 at 3:36 PM

        thanks for such a quick reply olivia! will do. 🙂 eyeing your carrot cake too. so hard to decide! 😉

        Reply
        • Olivia says

          February 5, 2020 at 11:40 AM

          Ohhh tough choice! I would go with this one though — more unique 🙂

          Reply
  11. Bolo says

    December 17, 2019 at 9:10 AM

    5 stars
    Amazing and healthy recipe, everyone here liked

    Reply
    • Olivia says

      December 17, 2019 at 9:58 AM

      Hi Bolo! So glad everyone liked it 🙂

      Reply
    • Carole says

      December 26, 2019 at 7:47 AM

      Hi..I have tremors in my hands…layer cakes are tricky for me..could I bake this in a 9 by 13 pan?

      Reply
      • Olivia says

        December 26, 2019 at 10:14 AM

        Hi Carole! You can but I would 1.5x the recipe to make sure you have enough batter.

        Reply
  12. Darja Schabad says

    September 8, 2019 at 4:29 AM

    2 stars
    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?

    Reply
    • Olivia says

      September 9, 2019 at 9:56 AM

      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.

      Reply
  13. Jackie says

    July 22, 2019 at 4:31 PM

    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.

    Reply
    • Olivia says

      July 22, 2019 at 4:38 PM

      Hi Jackie! You can easily adjust the serving size. Just double the number it says and all of the amounts should update.

      Reply
  14. Jackie says

    July 19, 2019 at 12:30 PM

    Can you make frosting ahead of time?

    Reply
    • Olivia says

      July 19, 2019 at 5:09 PM

      Hi Jackie! Yes, just refrigerate it and then bring it to room temp and rewhip before use.

      Reply
  15. Monica says

    May 26, 2019 at 9:15 PM

    Hi,

    I will be trying this cake for a Quincianero. Has anyone made cupcakes? How high do you fill the muffin cups?

    Reply
    • Olivia says

      May 28, 2019 at 9:41 AM

      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.

      Reply
      • Reva Potter says

        December 28, 2019 at 5:05 PM

        I made cupcakes, 2 tablespoons in each cup, felt with the icing

        Reply
  16. Karla Marie Magpayo says

    May 4, 2019 at 1:11 PM

    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?

    Reply
    • Olivia says

      May 6, 2019 at 1:00 PM

      Hi Karla! I would 1.5x the recipe for three 8″ pans. You can adjust the Servings to 18 to get the amounts.

      Reply
      • Monica says

        May 26, 2019 at 3:18 PM

        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.

        Reply
        • Olivia says

          May 28, 2019 at 9:42 AM

          Hi Monica! You can definitely double the recipe! You may have to adjust baking time if you’re using different pans.

          Reply
  17. Mindy says

    April 17, 2019 at 5:55 AM

    Umm… what do you mean bya “2 large eggs” ?

    Reply
    • Olivia says

      April 20, 2019 at 7:00 PM

      Hi Mindy! Eggs come in a variety of sizes — medium, large, extra large, etc. I use large ones for this recipe.

      Reply
  18. Sandra says

    March 11, 2019 at 8:49 AM

    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?

    Reply
    • Olivia says

      March 13, 2019 at 1:48 PM

      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.

      Reply
  19. Kristine says

    February 16, 2019 at 5:14 PM

    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!

    Reply
    • Olivia says

      February 17, 2019 at 10:34 AM

      Hi Kristine! If frosted I would refrigerate.

      Reply
  20. Alex Payne says

    February 16, 2019 at 12:43 PM

    I would like to make this cake for my wedding in September, can I use margarine instead of butter?

    Reply
    • Olivia says

      February 17, 2019 at 10:31 AM

      Hi Alex! I would not use margarine – both for flavour and texture.

      Reply
  21. Maria says

    February 12, 2019 at 10:58 AM

    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

    Reply
    • Olivia says

      February 12, 2019 at 4:57 PM

      Hi Maria! They are in US measurements but there’s also a metric converter at the bottom of the list of ingredients.

      Reply
  22. JennyD says

    December 13, 2018 at 4:39 PM

    5 stars
    Hello

    Would you be able to tell me what camera lens you use?

    Reply
    • Olivia says

      December 14, 2018 at 4:29 PM

      Hi Jenny! For these photos I used a 50mm 1.8 lens.

      Reply
  23. Anj says

    November 27, 2018 at 5:40 PM

    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.

    Reply
    • Olivia says

      November 28, 2018 at 2:36 PM

      Hi Anj! Just overnight should be fine on the counter covered with cling wrap.

      Reply
  24. Chris says

    November 15, 2018 at 4:50 AM

    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!

    Reply
    • Olivia says

      November 19, 2018 at 4:55 PM

      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.

      Reply
  25. Maryeast says

    November 8, 2018 at 7:12 PM

    5 stars
    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?

    Reply
    • Olivia says

      November 10, 2018 at 5:23 PM

      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!

      Reply
  26. Kim says

    September 19, 2018 at 8:34 AM

    5 stars
    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.

    Reply
    • Olivia says

      September 20, 2018 at 2:16 PM

      So happy to hear that you liked it Kim! It’s a fave combo of mine too.

      Reply
  27. Jennifer says

    September 11, 2018 at 6:57 PM

    5 stars
    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 😀

    Reply
    • Olivia says

      September 14, 2018 at 2:35 PM

      So happy to hear you liked it!

      Reply
  28. Laura says

    August 26, 2018 at 11:43 AM

    Do you use 6x3inch pans or 6x2inch pans?

    Reply
    • Olivia says

      August 27, 2018 at 3:30 PM

      Hi Laura! All of my pans are 2″ tall, but 3″ would work!

      Reply
  29. Lisa says

    July 17, 2018 at 10:54 AM

    Can you make this in a bundt pan?

    Reply
    • Olivia says

      July 18, 2018 at 8:27 AM

      Hi Lisa! I’ve never tried but think it would probably work just fine!

      Reply
    • Anne says

      August 10, 2018 at 2:52 AM

      5 stars
      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!!

      Reply
      • Olivia says

        August 10, 2018 at 11:27 AM

        Hi Anne! So happy to hear everyone liked it!

        Reply
  30. holly hines says

    July 7, 2018 at 4:15 PM

    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!

    Reply
    • Olivia says

      July 10, 2018 at 9:26 AM

      Hi Holly! I hold an offset spatula along the sides as I rotate my turntable and then work my way up the cake.

      Reply
  31. ANCASBA says

    May 30, 2018 at 7:32 AM

    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!

    Reply
    • Olivia says

      June 5, 2018 at 3:40 PM

      I hope you like it! Let me know how it turns out 🙂

      Reply
  32. Carol says

    May 26, 2018 at 5:39 AM

    5 stars
    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!

    Reply
    • Olivia says

      May 29, 2018 at 5:22 PM

      Thanks so much for your sweet comment, Carol! You totally made my day 🙂

      Reply
  33. Kim says

    May 11, 2018 at 9:04 AM

    Liv, your decorating is tops! I would love to see some tutorials on how you do it.

    Reply
    • Olivia says

      May 11, 2018 at 3:13 PM

      Thanks so much Kim!! 🙂

      Reply
  34. Claudia E Herzog says

    April 24, 2018 at 7:11 AM

    3 stars
    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

    Reply
    • Olivia says

      April 24, 2018 at 2:33 PM

      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?

      Reply
    • ivonne says

      June 13, 2018 at 9:25 PM

      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.

      Reply
      • Stinky says

        August 28, 2019 at 8:16 AM

        5 stars
        Jolly good!

        Reply
  35. Tiffany says

    April 14, 2018 at 12:59 PM

    5 stars
    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.

    Reply
    • Olivia says

      April 16, 2018 at 2:26 PM

      So happy to hear that you liked it Tiffany! 🙂

      Reply
  36. Pam Kozlow says

    April 10, 2018 at 8:16 AM

    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

    Reply
    • Olivia says

      April 11, 2018 at 10:29 AM

      Hi Pam! I have not found the blueberries to be mushy once the cake is thawed 🙂

      Reply
  37. Tee says

    March 3, 2018 at 10:35 PM

    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.

    Reply
    • Olivia says

      March 5, 2018 at 2:21 PM

      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?

      Reply
      • Tee says

        March 5, 2018 at 7:00 PM

        Thanks, I will bake again soon and send pics.

        Reply
      • Joelle says

        March 13, 2018 at 2:47 PM

        5 stars
        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!

        Reply
        • Olivia says

          March 15, 2018 at 4:37 PM

          Awesome, so glad to hear that Joelle!

          Reply
        • Mary says

          May 2, 2018 at 5:35 PM

          Can u use regular flour. Does it have to be sifted.

          Reply
          • Olivia says

            May 3, 2018 at 4:56 PM

            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

        April 4, 2018 at 11:16 AM

        The Regency Cake Strips you recommend are for 8″ and 9″ pans. Are you able to just overlap them to fit the 6″ pan?

        Reply
        • Olivia says

          April 5, 2018 at 4:36 PM

          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

          Reply
  38. Faye says

    February 21, 2018 at 12:04 PM

    Why do my blueberries always sink to the bottom of my cake? 😣

    Reply
    • Olivia says

      February 21, 2018 at 4:00 PM

      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.

      Reply
  39. Krystle says

    February 17, 2018 at 11:55 AM

    any suggestion for high altitude alterations to this recipe?

    Reply
    • Olivia says

      February 18, 2018 at 4:03 PM

      Hi Krystle! I’m not familiar with high altitude baking, but here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html

      Reply
  40. Leah says

    February 15, 2018 at 4:14 PM

    5 stars
    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!

    Reply
    • Olivia says

      February 16, 2018 at 11:36 AM

      Hi Leah! I am SO happy to hear that!! It’s one of my faves 🙂

      Reply
    • taylor says

      March 31, 2020 at 12:32 AM

      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.

      Reply
      • Olivia says

        March 31, 2020 at 2:51 PM

        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 🙂

        Reply
  41. Joe says

    February 2, 2018 at 12:50 PM

    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

    Reply
    • Olivia says

      February 5, 2018 at 3:31 PM

      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!

      Reply
  42. Shelby Ferriell says

    December 28, 2017 at 1:24 PM

    Hi! Does anyone know how many cupcakes this recipe makes?

    Reply
    • Olivia says

      December 31, 2017 at 12:55 PM

      Hi Shelby! I’ve never used this recipe for cupcakes, but my guess would be about 18 or so.

      Reply
      • Violet Lee says

        August 6, 2018 at 8:28 AM

        5 stars
        I was able to get 24 cupcakes. I filled my cup cake liners 3/4 full.

        Reply
  43. Susan Williford Cobb says

    October 29, 2017 at 3:58 AM

    5 stars
    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.

    Reply
    • Olivia says

      October 29, 2017 at 7:23 AM

      Aww yay!! I hope your dad loves this one (let me know!). And thank you for your sweet comments!! xo

      Reply
  44. Katrin says

    September 21, 2017 at 7:08 AM

    4 stars
    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?

    Reply
    • Olivia says

      September 23, 2017 at 4:17 PM

      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!

      Reply
  45. Scott says

    August 15, 2017 at 2:09 PM

    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!

    Reply
    • Olivia says

      August 15, 2017 at 4:35 PM

      LOL, I love this. Let me know how the battle goes (and how you like the cake!).

      Reply
  46. Jess says

    August 15, 2017 at 8:03 AM

    5 stars
    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?

    Reply
    • Olivia says

      August 15, 2017 at 1:05 PM

      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??

      Reply
      • Jess says

        August 16, 2017 at 10:10 AM

        Great idea! Cupcakes would be perfect!!

        Reply
  47. Jan says

    August 14, 2017 at 1:53 PM

    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.

    Reply
    • Olivia says

      August 14, 2017 at 4:28 PM

      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 🙂

      Reply
      • EngScott2076 says

        August 15, 2017 at 2:17 PM

        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.

        Reply
        • Olivia says

          August 15, 2017 at 4:35 PM

          Thanks Scott! I suspected it wouldn’t be quite enough.

          Reply
  48. Sass says

    August 13, 2017 at 10:48 PM

    5 stars
    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 🙂

    Reply
    • Olivia says

      August 14, 2017 at 9:10 AM

      Hi Sass! This cake is a fave of mine for sure. I am so glad you liked it!!

      Reply
  49. Corrin says

    August 13, 2017 at 4:57 PM

    5 stars
    I made this recipe for my cousin’s 1st birthday. Her favorite fruits are banana and blueberry. She absolutely loved the cake! Thank you!!

    Reply
    • Olivia says

      August 14, 2017 at 9:10 AM

      Hi Corrin! Yay, so happy to hear that 🙂

      Reply
  50. Gail says

    July 24, 2017 at 3:07 PM

    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.

    Reply
    • Olivia says

      July 24, 2017 at 3:10 PM

      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.

      Reply
  51. Lauren says

    June 10, 2017 at 1:07 AM

    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!

    Reply
    • Olivia says

      June 11, 2017 at 10:20 AM

      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!

      Reply
    • Cheryl says

      September 15, 2017 at 1:37 PM

      5 stars
      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!

      Reply
      • Olivia says

        September 15, 2017 at 2:05 PM

        Thanks for the tip Cheryl! 🙂

        Reply
  52. Mirtha Hernandez says

    May 24, 2017 at 10:17 AM

    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!!!!

    Reply
    • Olivia says

      May 24, 2017 at 4:50 PM

      Yay! So glad you’re going to try this one. Let me know how your mom likes it 🙂

      Reply
  53. Kareena says

    May 14, 2017 at 11:13 AM

    I was wondering if there is something else I could use to replace the buttermilk? Thank you

    Reply
    • Olivia says

      May 14, 2017 at 1:53 PM

      Hi Karen! You can use regular milk.

      Reply
  54. Louisa says

    May 10, 2017 at 9:55 PM

    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.

    Reply
    • Olivia says

      May 12, 2017 at 10:06 AM

      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!

      Reply
  55. Elli says

    May 9, 2017 at 2:43 PM

    My daughter’s favourite fruit mix. However my munchkin is a dairy free lass, do you think coconut yoghurt would work instead of buttermilk?

    Reply
    • Olivia says

      May 10, 2017 at 3:15 PM

      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?

      Reply
  56. Beth says

    May 8, 2017 at 3:34 PM

    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.

    Reply
    • Olivia says

      May 8, 2017 at 4:39 PM

      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 🙂

      Reply
  57. Candice says

    May 7, 2017 at 12:25 PM

    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.

    Reply
    • Olivia says

      May 8, 2017 at 8:40 AM

      Hi Candice! Yes, you can totally leave the blueberries out 🙂 I’ve made this as a pure banana cake before and it’s delicious.

      Reply
      • Mary says

        April 26, 2018 at 7:42 PM

        What amount of nuts should I use? Could I add the nuts with the blueberries and bananas?

        Reply
        • Olivia says

          April 27, 2018 at 3:25 PM

          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.

          Reply
  58. Heather says

    May 7, 2017 at 12:23 PM

    Hi! Could you use this for cupcakes? If so, how long to bake? Sounds delicious….

    Reply
    • Olivia says

      May 8, 2017 at 8:40 AM

      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.

      Reply
      • Liz says

        July 28, 2017 at 12:08 AM

        5 stars
        I made mini cupcakes and 10 min was all it took.

        Reply
        • Olivia says

          July 28, 2017 at 1:00 PM

          Perfect, thanks for the info Liz!

          Reply
  59. Scott says

    May 2, 2017 at 11:01 AM

    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!

    Reply
    • Scott says

      May 2, 2017 at 11:02 AM

      Sorry I just saw your response to my original question now, not sure why it wasn’t popping up for me before.

      Reply
      • Olivia says

        May 4, 2017 at 8:36 AM

        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.

        Reply
  60. Scott says

    April 30, 2017 at 2:57 PM

    Would using 2 round 9″ pans work ok or would there be too much batter for that? Thanks!

    Reply
    • Olivia says

      May 1, 2017 at 9:25 AM

      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!

      Reply
      • Scott says

        May 2, 2017 at 2:34 PM

        It helps a lot, thanks!

        Reply
    • Julie says

      May 6, 2017 at 4:05 PM

      Did you try this with two 8 inch rounds instead? Did it turn out? How long did you bake for?

      Reply
      • Olivia says

        May 8, 2017 at 8:43 AM

        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.

        Reply
    • Caitlin says

      February 18, 2018 at 4:15 PM

      5 stars
      I used 9″ and made 4 thin layers– still delicious!

      Reply
      • Olivia says

        February 19, 2018 at 4:45 PM

        So glad you liked it!! 🙂

        Reply
  61. Anuradha says

    April 29, 2017 at 7:00 PM

    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?

    Reply
    • Olivia says

      April 30, 2017 at 11:34 AM

      Hi Anuradha! You mean dried blueberries? I’ve never used them but you can give it a try!

      Reply
  62. Poonam says

    April 23, 2017 at 7:30 PM

    Can this cake be frozen? If so, for how long?

    Reply
    • Olivia says

      April 24, 2017 at 3:07 PM

      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.

      Reply
  63. glenda says

    April 21, 2017 at 8:09 AM

    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,

    Reply
    • Olivia says

      April 21, 2017 at 8:40 AM

      Hi Glenda! My bad, thanks for catching that! I’ve updated the recipe instructions, there is no nutmeg 🙂

      Reply
  64. Beth @ bethcakes says

    April 20, 2017 at 7:34 AM

    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. 🙂

    Reply
    • Olivia says

      April 21, 2017 at 8:55 AM

      Thanks so much Beth!

      Reply
  65. Tammy says

    April 19, 2017 at 8:00 AM

    Thanks for the recipe…can’t wait to try it! Looks like it is gonna be dilish!

    Reply
    • Olivia says

      April 19, 2017 at 2:13 PM

      It is delicious!! I hope you like it 🙂

      Reply
  66. Cindy Rodriguez says

    April 18, 2017 at 11:49 AM

    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!

    Reply
    • Olivia says

      April 18, 2017 at 1:20 PM

      It’s such a delicious combo! I was honestly a bit surprised at just *how* good it was.

      Reply
  67. Kim @ The Baking ChocolaTess says

    April 18, 2017 at 10:06 AM

    Gorgeous Cake! I want a huge slice! 😉

    Reply
    • Olivia says

      April 18, 2017 at 1:20 PM

      Thanks Kim! I wish I could send one your way 🙂

      Reply
  68. Samiyah Hudson says

    April 17, 2017 at 9:00 PM

    Wow! I can’t wait to try this

    Reply
    • Olivia says

      April 18, 2017 at 1:20 PM

      I hope you like it!

      Reply
  69. Laura says

    April 17, 2017 at 6:32 PM

    Can you make this with gluten free flour?

    Reply
    • Olivia says

      April 18, 2017 at 1:21 PM

      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.

      Reply
  70. Karen says

    April 17, 2017 at 3:35 PM

    5 stars
    This cake looks delicious. I cannot seem to get it to pin on my pinterest account.

    Reply
    • Olivia says

      April 17, 2017 at 3:54 PM

      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/

      Reply
  71. Olga says

    April 17, 2017 at 9:31 AM

    5 stars
    Really awesome recipe… That cut is stunning

    Reply
    • Olivia says

      April 17, 2017 at 3:54 PM

      Thank you Olga! It’s really delicious. I hope you try it! 🙂

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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