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Close up of the cake on a glass cake stand.
4.78 from 27 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


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


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).


  • 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.


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