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.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword banana cake, bananas,, blueberries, blueberry glaze

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 278kcal

Author Robin Miller

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.

Nutrition