Have I got a cake for you! I was holding on to this recipe from The Kitchn for the next time I had brown bananas. Well, I had some brown bananas and I also had a neighborhood party. So I decided to make this cake for the party. It is also safer for me to take the cake to the party because if I make it for just my family I’ll eat way too much of it by myself.
It was delicious and loved by my neighbors at the party. The blueberry and banana complement each other well. Now you could have this cake just plain, but the lemon cream cheese frosting makes it even better. The lemon in the frosting complements the blueberry and bananas very well. This cake is also dense and moist. Another winning cake to add to my fabulous blueberry cake/bread collection which includes a lemon blueberry zucchini cake and a blueberry zucchini bread. YUMMY!
FYI for my local followers, I will be appearing Monday July 12 on Studio 5 on KSL. So be sure to check it out!
Blueberry Banana Cake with Lemon Cream Cheese Frosting
- 3/4 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed bananas (from about 3 bananas)
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 lemon, juiced and zested (the zest is for the frosting)
- 1 1/2 cups milk
- 2 cups blueberries, washed and picked over
- extra blueberries and sliced almonds for garnish
For the cream cheese frosting:
- 1/4 cup butter, softened
- 1 (8 ounce) package light cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- Pinch salt
- Preheat the oven to 325°F. Line a 9×13-inch pan with parchment paper, with enough paper that paper hangs over the two long sides. Grease lightly with baking spray or butter.
- In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars. Blend in the eggs one at a time, and whip until creamy. Add the vanilla as well as the bananas. Mix until creamy.
- Add the flour, baking soda and salt. Stir the mixture roughly, but do not combine completely.
- In a large measuring cup, mix the lemon juice with the milk. (Reserve the lemon zest for the frosting.) With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients. Mix until smooth. Fold in the blueberries. Spread the batter in the prepared pan.
- Bake the cake for 75 minutes, or until a tester comes out clean. (Start checking after 60 minutes, but mine took more like 80 minutes.)
- When the cake is firm and a tester comes out clean, remove the cake from the oven and allow to cool in pan for 10-15 minutes.
- Run a knife between the cake and the short edges of the pan to help release the cake. Lift up on the parchment paper to remove the whole cake from the pan, and place the cake, parchment and all, on a cooling rack. Place the rack in the freezer for 30 minutes (I skipped this part and just let it cool completely on the counter). Remove from freezer and let the cake cool completely before icing.
For the icing: In a large bowl, whip the butter and cream cheese together until very smooth, with no lumps remaining. Beat in 1 teaspoon vanilla. Add the confectioners sugar, reserved lemon zest, and salt and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. Garnish with blueberries and sliced almonds if desired.