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.