This Blueberry Banana Cake bursts with fresh fruit flavors, featuring blueberries blended throughout to complement the rich banana taste. The irresistible banana-blueberry pairing is beautifully finished with a luscious cream cheese frosting. It’s a must-try for anyone who enjoys a fruity, flavorful dessert.
This irresistible cake features ripe bananas and blueberries, topped with a luscious cream cheese frosting that elevates its flavor to new heights.
Table of Contents
Why You'll Love This Recipe
- This cake is super easy to bake using a few pantry ingredients.
- The combination of banana and blueberries along with a tangy frosting is simply amazing.
- It’s a cake that takes dessert to the next level—delicious, flavorful, and incredibly moist.
- This simple cake will feed many people and you can serve it at any occasion such a brunches, potlucks or picnics.
- Love blueberries and bananas? Do try my Banana Bread Without Baking Soda, 4 Ingredient Banana Bread, Bisquick Banana Muffins, Blueberry Blondies, Baked Blueberry Donuts and Starbucks Blueberry Scones.
Ingredients
- All-purpose flour gives the structure to this cake.
- Bananas (peeled and mashed) are the hero of this recipe. Use overripe bananas for best results.
- Blueberries use fresh or frozen.
- Cream cheese: use at room temperature.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- You can substitute blueberries with raspberries or blackberries in equal amounts. Both fresh and frozen berries work well. If using frozen berries, add them directly to the batter without thawing.
- Nuts: Incorporate ½ cup of your preferred nuts into the cake, such as pecans, pistachios, walnuts, or almonds. Adding nuts not only enhances the texture but also adds a delightful crunch and flavor to the cake. Be sure to chop the nuts coarsely for even distribution and a pleasant bite.
- Add lemon zest (1 tablespoon) to the cake batter for a burst of fresh, tangy flavor that enhances the overall taste.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Blueberry Banana Cake
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
Step 1: Whisk together all-purpose flour, baking soda and salt.
Step 2: Infuse the lemon zest into the white and brown sugars.
Step 3: Beat together butter and sugar until creamy.
Step 4: Add eggs one by one, beating after each incorporation. Add vanilla extract and mashed bananas. Whisk.
Step 5: Add in the dry ingredients and mix until just combined.
Step 6: Add the milk (curdled) in the batter in three intervals. Mix after each addition.
Step 7: Toss the blueberries into all purpose flour. Add the blueberries into the batter.
Step 8: Pour the cake batter into the lined pan. Sprinkle the top with blueberries.
Step 9: Beat the butter and cream cheese until it is smooth.
Step 10: Add the salt and vanilla extract. Stir until just mixed.
Step 11: Add the powdered sugar in three intervals. Beat after each addition.
Step 12: Mix until the cream cheese frosting is ready.
Step 13: Let the cake cool in the pan for about 15 minutes. Then, lift it out of the pan using the parchment paper and transfer it to a wire rack to cool completely.
Step 14: Spread the cream cheese frosting using a spatula over the cake.
Expert Tips
- Avoid Browning of the Cake and if your cake is browning too quickly in the oven, cover it loosely with foil. Make sure the foil does not touch the cake, as it can spoil the surface.
- Coat blueberries in flour to prevent them from sinking in the cake. This light flour coating helps the berries stay evenly distributed throughout the batter, rather than settling at the bottom of the cake.
- Use overripe bananas or dark brown bananas for this recipe. The riper the bananas, the more sugar they contain, enhancing the flavor and aroma of your bake. Overripe bananas not only contribute a richer taste but also offer higher nutritional value, being packed with antioxidants and Vitamin C. These bananas are safe to eat and will add a delicious depth of flavor to your baked goods.
- Fresh vs. Frozen Blueberries: You can use either fresh or frozen blueberries for this cake. If using frozen blueberries, add them directly to the batter without thawing. Be sure to toss the blueberries (fresh or frozen) in a little all-purpose flour before adding them to the batter. This helps distribute them evenly throughout the cake and prevents them from sinking to the bottom.
Recipe FAQs
Yes, you may definitely use other pans. Use two 9’’ inches round or square pans to bake this cake. Divide the cake batter in these two pans equally. The baking time should be around 45 – 55 minutes.
Yes, it is necessary and my advice is not to skip this step. The flour will ensure the equal distribution of the blueberries and that the blueberries will not sink in the bottom of the cake pan.
The cake is very flavorful and you can enjoy it as-is. If you are counting the calories and do not wish to add the frosting, feel free to do so.
How to Store
Room Temperature
Store this Banana Cake with Blueberries in an airtight container for up to 2 days. If you’re planning to store it, keep the frosting separate and apply it just before serving.
Refrigerator
The cake will remain fresh for 3-4 days when stored in the refrigerator. For best results, keep the frosting separate and apply it just before serving to maintain the cake’s optimal texture and flavor.
Freezing Instructions
Freeze this blueberry banana cake (without frosting) for up to 3 months. Cut the cake into pieces and place them on a baking tray. Place the tray in the freezer, once they are hard, wrap each piece in a plastic wrap and then add a layer of foil. Place these pieces then into in an airtight container or bag.
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Related Blueberry Recipes
Recipe
Blueberry Banana Cake
Equipment
- 1 13'' x 9'' pan.
- Mixing bowls
- Rubber spatulas
- Digital Scale
- Measuring Cups and Spoons
Ingredients
Blueberry Banana Cake
- 3 cup all-purpose flour (360 g)
- 1 ½ teaspoon baking soda (9 g)
- 1 teaspoon salt
- ¾ cup butter (185 g/ 1 ½ sticks) room temperature
- 1 cup white sugar (200 g)
- 1 cup brown sugar (200 g)
- 3 eggs (large)
- 1 zest of one lemon
- 2 teaspoon lemon juice (10 ml)
- 1 ½ cup milk (355 ml)
- 1 ½ cup bananas (mashed) (about 4 medium sized bananas) overripe bananas
- 2 cup blueberries (400 g)
- ¼ cup more blueberries to decorate
Cream Cheese Frosting
- ¼ cup butter (57 g)
- 8 ounce cream cheese (1 Packet/227 g)
- 3 cup powdered sugar (360 g)
- 1 teaspoon vanilla extract (5 ml)
- ¼ teaspoon salt
Instructions
Blueberry Banana Cake
- Preheat the oven to 325 F.
- Line a 9 x 13 pan with a parchment paper. Spray the baking spray on both top and bottom of the parchment paper. Set aside.
- Whisk together all purpose flour, baking soda and salt. Set aside.
- Rub the lemon zest into the sugars to infuse the flavor better.
- Add the lemon juice in the milk and let is sit for some time. The milk will curdle and convert into buttermilk.
- Take a large mixing bowl and add sugar and butter. Beat until they are creamy.
- Add eggs one by one, beating after each addition. Add vanilla extract and beat as well.
- Add the mashed bananas and give another stir.
- Add the dry ingredients into the banana mixture. Mix until just combined.
- Add the milk slowly in three intervals into the batter, beating after each addition.
- Toss one teaspoon of flour into the blueberries.
- Add the blueberries into the cake batter and fold until combined.
- Pour the batter into the cake pan lined with parchment paper. Decorate with the reserved blueberries.
- Bake the cake for 65 –75 minutes. If a toothpick inserted comes out clean, then the cake is ready.
- Let the cake sit in the pan for about 45 minutes and transfer it to the wire rack to cool completely.
Cream Cheese Frosting
- Beat the butter and cream cheese until they are smooth.
- Add in the vanilla extract and salt. Beat again.
- Add the powdered sugar in three intervals, beating after each interval.
Decorate the Cake
- Once the cake is cooled completely, spread out the cream cheese frosting on the cake. Serve.
Notes
- Avoid Browning of the Cake and if your cake is browning too quickly in the oven, cover it loosely with foil. Make sure the foil does not touch the cake, as it can spoil the surface.
- Coat blueberries in flour to prevent them from sinking in the cake. This light flour coating helps the berries stay evenly distributed throughout the batter, rather than settling at the bottom of the cake.
- Use overripe bananas or dark brown bananas for this recipe. The riper the bananas, the more sugar they contain, enhancing the flavor and aroma of your bake. Overripe bananas not only contribute a richer taste but also offer higher nutritional value, being packed with antioxidants and Vitamin C. These bananas are safe to eat and will add a delicious depth of flavor to your baked goods.
- Fresh vs. Frozen Blueberries: You can use either fresh or frozen blueberries for this cake. If using frozen blueberries, add them directly to the batter without thawing. Be sure to toss the blueberries (fresh or frozen) in a little all-purpose flour before adding them to the batter. This helps distribute them evenly throughout the cake and prevents them from sinking to the bottom.
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