Banana Blueberry Cake
Like a marriage of banana bread and blueberry muffins! The vanilla-scented batter is brimming with creamy bananas and tart blueberries, and the colorful blueberry glaze adds a blast of fruit flavor to every moist bite.
Banana bread and blueberry muffins are welcome any time of day! That means, this cake is perfect for breakfast, brunch, midday snacking, and dessert.
This cake also kind of reminds me of a fruit smoothie. You know the flavor I mean, right? Bananas, blueberries, vanilla (especially if you add vanilla protein powder). Imagine that smoothie turned into a moist cake with a tender crumb! Serve this with a cup of joe and your day is off to a GREAT start!
You can make this cake with fresh or frozen blueberries. When using frozen berries, keep them frozen until ready to use so they don’t create a purple batter!
Banana Blueberry Cake
Ingredients
For the Cake
- Cooking spray
- 2 3/4 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 large ripe bananas, mashed (1 cup)
- 1 tablespoon pure vanilla extract
- 1 1/4 cups buttermilk, or milk, or Greek yogurt
- 1 cup fresh or frozen blueberries, keep frozen until ready to use
For the Blueberry Glaze
- 1 cup powdered sugar
- 2 tablespoons blueberry preserves
- 1 tablespoon milk
Instructions
- Preheat the oven to 350 degrees. Coat a 9×13-inch baking pan with cooking spray.
- To make the cake, in a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
- In the bowl of an electric mixer, beat the butter and granulated sugar together until well blended. Beat in the eggs, one at a time. Beat in the bananas and vanilla. Scrape down the sides of the bowl.
- With the mixer on low speed, beat in half of the flour mixture. Beat in all of the buttermilk. Beat in the remaining flour mixture until just blended; don’t overmix (small lumps are OK). Fold in the blueberries.
- Transfer the batter into the prepared pan smooth the surface. Bake for 30 to 35 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
- Cool the cake on a wire rack. Cool completely before glazing.
- To make the glaze, whisk together all the ingredients until smooth. When the cake is cooled, drizzle the glaze over top.
- Cut into squares and serve. Store leftovers in an airtight container for up to 4 days.