Blueberry Banana Cake is loaded with fruit and then topped with a cream cheese frosting.
One of my most popular recipes amongst family and friends. This blueberry banana cake is always a hit.
This cake can be made in any pan. I chose a bundt pan since they cook more evenly. The heat can get up through the middle of the pan leaving a nice crust on both sides of each piece.
Bundt Cake Tips- How to get a bundt cake out of the pan
- I swear by Pam Baking Spray. It is the only thing I have used for years to spray my pans before baking cakes, bundt cakes, cupcakes, loaves, etc. I have never had anything stick.
- Let the cake cool before turning it out of the pan.
- But don’t let it cool too long and overcook the cake. I allow it to rest for about 10 minutes before turning it out of the pan. I put a plate, cake board, or the bottom of a cake carrier on top of the bundt pan and use oven mitts to hold it secure while I flip the cake over.
- If you want to let it cool completely, take the cake out when it’s still a little wet by inserting a toothpick.
Bananas– Ripe bananas work best because they will have more flavor.
Blueberries– You can use the bigger blueberries but I think the normal size works best.
Flour– All-purpose flour
Sugar and Brown Sugar– I use a combination of white and brown sugar. I think it adds more flavor to add in some brown sugar.
Salt– White table salt
Buttermilk– If you don’t have buttermilk you can make your own by combining 1 Tbsp of vinegar or lemon juice with 1 cup of milk. Let it sit for 10 minutes.
Cream Cheese– I always use Philadelphia.
Check out our other dessert recipes:
Blueberry Banana Cake with Cream Cheese Frosting
This cake is packed with banana and blueberry flavor. The cream cheese frosting is literally the icing on the cake.
- 3 ea bananas, mashed
- 1 pint blueberries
- 2 tbsp all-purpose flour to coat blueberries
- 3 cups all-purpose flour
- 1 cups sugar
- 1 cup brown sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 ea eggs
- 1 1/2 cup buttermilk
- 3/4 cup butter
- 2 tsp vanilla
Preheat oven to 300 degrees.
Prepare bundt cake pan by spraying with baking spray.
Mash 3 bananas with a fork and set aside. Wash off a pint of blueberries with water. Coat the blueberries in 2 tbsp of flour to keep them from sinking to the bottom of the cake. Set aside.
Combine the flour sugar, brown sugar, baking soda, and salt in a medium sized bowl.
In the bowl with the flour mixture, add the eggs, buttermilk, butter, and vanilla. Stir until just combined. Don't overmix.
Pour the batter into the bundt cake pan and place in the oven to cook for one hour, 20 minutes. Since ovens vary, I would check on the cake at 45, 60 and 70 minutes. Test the cake with a toothpick inserted towards the center. If the cake is still wet, continue to cook. If the toothpick comes out dry, pull the cake out of the oven to rest.
Set out the cream cheese for the frosting so it comes to room temperature.
Rest the cake for 10 minutes and turn out onto a plate, cake board, or bottom of cake carrier.
As the cake cools, start making the frosting by combining the cream cheese, butter, powdered sugar, and vanilla in a medium sized bowl. Using a hand mixer, mix for 2 minutes until creamy. Frost the cake in whatever pattern you want. I added extra blueberries on top.
Serve the cake immediately after frosting or refrigerate until ready to serve.
Leftovers should be refrigerated since there are dairy products in the cake and frosting.