Summer is here and we have a bounty of fruits and berries just ready for the table. While the summer has already been too hot in Minnesota, we had a bit of a chill down this past week and it was the perfect time to bake some cake using some beautiful blueberries that I picked up at Lunds & Byerlys recently.
I’ve been meaning to post a delicious banana cake recipe that I made last month when I bought a box of exotic bananas from the Miami Fruit Company – not an affiliate link, but worth checking out if you want to try some interesting fruits that wouldn’t normally be available in this region. Anyway – I made an amazing banana cake with and was going to post it here, but the kids ate the whole thing before I was able to get a photo of it.
So, I tried again, but added the blueberries because they were so plump and delicious it and seemed like a nice addition to this summertime cake. Feel free to eliminate the blueberries if they aren’t your thing – either way you will love this moist and dense cake. It’s perfect for any pot luck you might be attending over the 4th of July or any backyard gathering.
It’s important to let all the ingredients come to room temperature – eggs, butter, cream cheese – before you begin putting this recipe together, it makes mixing easier and everything turns out creamier and melt-in-your-mouth. Store on the counter or in ice box – though I promise you it won’t last long.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
generous servings
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- 1 1/2 cups sugar
- 1/2 cup butter
- 2 Eggs
- 3/4 cup sour cream
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 5 ripe bananas
- 1 pint blueberries
- 1/2 cup butter
- 8 oz cream cheese
- 2 tsp vanilla extract
- 3-4 cups powdered sugar
Ingredients
Banana Blueberry Cake
Frosting
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- Preheat oven to 350°F. Line or spray a 13X9 inch pan with Pam. Whisk together flour, baking soda and salt. Set aside. In a large bowl cream together butter and sugar until smooth and light. Add eggs - one at a time, but don't over beat. Add sour cream and vanilla and mix until combined. Add flour mixture. Bake for 30 - 40 minutes or until a toothpick inserted into center of cake comes out clean. Let cool completely before frosting cake.
- In a large bowl cream together butter and cream cheese. Add vanilla extract. Add powdered sugar 1 cup at a time until desired consistency is reached. Frost cooled cake and store remained in airtight container for up to a week. Enjoy
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