banana and blueberry cake

Preparation Time and Intensity

• Preparation Time: 15 minutes

• Baking Time: 50-60 minutes

• Total Time: About 1 hour 15 minutes

• Difficulty Level: Easy to Moderate

• Servings: 8-10 slices

Ideal for beginner and intermediate bakers, this recipe requires simple mixing and baking but delivers impressive results.

Ingredients

• 1 1/2 cups (190g) all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional)

• 1/2 cup (115g) unsalted butter, softened

• 3/4 cup (150g) granulated sugar

• 2 large eggs

• 3 ripe bananas, mashed (about 1 1/2 cups)

• 1 teaspoon vanilla extract

• 1/2 cup (120ml) buttermilk or plain yogurt

• 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)

• Optional: powdered sugar or cream cheese frosting for topping

Equipment Needed

• 9×5 inch loaf pan or 8-inch round cake pan

• Mixing bowls

• Electric mixer or whisk

• Spatula

• Cooling rack

Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Pan

1. Preheat your oven to 350°F (175°C).

2. Grease your loaf pan or cake pan with butter or non-stick spray. Optionally, line it with parchment paper for easier removal.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.

Step 3: Cream Butter and Sugar

1. In a large bowl, use an electric mixer or whisk to cream the softened butter and sugar until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Bananas

1. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

2. Mix in the mashed bananas and vanilla extract until smooth.

Step 5: Combine Wet and Dry Ingredients

1. Alternately add the dry ingredients and buttermilk (or yogurt) to the banana mixture, starting and ending with the dry ingredients. Mix gently after each addition until just combined—do not overmix. The batter will be thick.

Step 6: Fold in Blueberries

1. Carefully fold in the blueberries using a spatula to avoid breaking them and turning the batter blue.

Step 7: Bake the Cake

1. Pour the batter into your prepared pan and smooth the top with a spatula.

2. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If using frozen blueberries, baking time may be slightly longer.

3. If the top browns too quickly, loosely cover the cake with foil halfway through baking.

Step 8: Cool and Serve

1. Remove the cake from the oven and let it cool in the pan for 15 minutes.

2. Transfer the cake to a wire rack to cool completely.

3. Once cooled, dust with powdered sugar or frost with cream cheese frosting if desired.

Tips for Best Results

• Use very ripe bananas — the riper, the better for sweetness and moisture.

• If you don’t have buttermilk, make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.

• Handle blueberries gently to keep them intact and prevent bleeding.

• Avoid overmixing the batter; this keeps the cake light and tender.

• This cake stores well at room temperature for 2 days, or refrigerated for up to 5 days.

Nutritional Information (Per Slice)

Based on 10 servings

Conclusion

This Banana and Blueberry Cake is a deliciously moist and tender treat bursting with fruity flavors. It’s perfect for breakfast, dessert, or anytime you want a homemade cake that feels both wholesome and indulgent. Easy to prepare yet impressive in taste and texture, this cake will quickly become a family favorite