Blueberry Banana Cake
The delicious combination of bananas and blueberries gets paired with a tangy cream cheese frosting in this Blueberry Banana Cake recipe.
Servings 12
Calories 548kcal
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
- 1 cup cream cheese 8oz, full fat, chilled, cubed
- 4 cups powdered sugar sifted
- 1 tsp vanilla
- cornstarch or meringue powder optional
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:
- Using a stand mixer or hand mixer beat butter until pale and creamy.
- Reduce speed to low. Add powdered sugar 1 cup at a time and mix on low until well blended. Increase speed to medium and beat for 3 minutes. Add vanilla and continue to beat on medium for 1 minute.
- Slowly add chilled cream cheese one cube at a time (about 1 tablespoon at a time). Beat well until blended and ensure no lumps of cream cheese remain.
- If needed, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I didn't but this is an option).
- Run mixer on low for a couple of minutes to remove any air bubbles.
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.
Nutrition
Calories: 548kcal | Carbohydrates: 68g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 108mg | Sodium: 121mg | Potassium: 213mg | Fiber: 1g | Sugar: 50g | Vitamin A: 975IU | Vitamin C: 2.4mg | Calcium: 76mg | Iron: 0.5mg