1 ½cup bananas (mashed) (about 4 medium sized bananas)overripe bananas
2cupblueberries (400 g)
¼cupmore blueberries to decorate
Cream Cheese Frosting
¼ cupbutter (57 g)
8ouncecream cheese (1 Packet/227 g)
3cuppowdered sugar (360 g)
1teaspoonvanilla extract (5 ml)
¼ teaspoonsalt
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
Cover the Cake with Foil if Browning Fast in The Oven: If your cake is browning fast in the oven, cover it with a layer of foil. But be careful that it should not touch the cake, or it will spoil it. You can see, I was a bit careless, and the foil touched the cake and damaged it from one spot. You can see it in picture # 14 in recipe directions.Overripe Bananas: Use overripe bananas for this cake. The brown the bananas are, the better it is. They have more sugar which add flavor and aroma in the bakes.Fresh or Frozen Blueberries: Usefresh or frozen blueberries in this cake. In case you are using the frozen blueberries, do not thaw them. Just take them out of the freezer and add in the cake batter.Toss the Blueberries in All-Purpose Flour: Toss the blueberries (either fresh or frozen) in all-purpose flour to distribute them equally in the batter and to not let them sink in the bottom of the cake pan.