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.