This Blueberry Banana Cake brings together the world’s two most favorite fruits into a delicious sheet cake covered in a fluffy cream cheese frosting. You have to try this flavorful cake recipe!
This recipe is for a moist banana and blueberry vanilla cake covered in a layer of homemade blueberry jam and topped with tangy cream cheese frosting and juicy blueberries. It is absolutely delicious!
Sheet cakes make baking, decorating, and slicing so easy! So choose to make this recipe the next time you are looking for a delicious fruity bake that needs to feed a crowd!
If you love banana bakes, try out this classic Banana Bread recipe or this recipe for a Banana Bundt Cake.
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Ingredients
To make this recipe, you will need the simple ingredients listed below. Remember to always use fresh room temperature ingredients when baking.
- Unsalted butter
- Sunflower oil
- Extra-large eggs
- Granulated white sugar
- Self-raising flour
- Salt
- Whole milk
- Vanilla extract
- Bananas
- Blueberries
- Lemon juice
- Castor sugar
- Powdered sugar
- Cream cheese
Unsalted butter – when baking use unsalted butter to control the saltiness of your bakes. Ensure the butter is at room temperature before baking.
Sunflower oil – for this recipe use a neutral-tasting oil like canola or sunflower oil. Adding oil helps ensure a moist cake.
Extra-large eggs - if you don’t have extra large eggs, work out how many eggs you will need by cracking and weighing them. My eggs weigh 56 grams each out of their shell.
Self-raising flour – if you don’t have self-raising flour, use a combination of all-purpose flour and baking powder. See below for quantities.
Mashed banana – choose overripe bananas with brown spots for this recipe, extra ripe bananas have a better taste for baking and add extra sweetness.
Fresh blueberries - for this recipe choose to use fresh blueberries, if you can only find frozen these will also work but choose not to add them to the top of the cake when decorating.
See the recipe card for quantities.
Instructions
Follow the instructions below to make this easy recipe for a banana blueberry cake. First, you will be baking the banana cake, then making the blueberry jam, and then the cream cheese frosting.
Instructions for banana cake
STEP 1: Preheat the oven. Preheat the oven to 180C (350F) and oil and line a 25cm (10 inch) square cake tin with parchment paper.
STEP 2: Beat oil, butter, and sugar. Add the oil, butter, and sugar to a bowl of an electric mixer fitted with a whisk attachment. Beat until the mixture is light and fluffy. About 3 minutes.
STEP 3: Add the eggs. Add the eggs to the butter mixture one at a time, be sure to beat well between each addition and scrape down the sides of the bowl before adding the next egg.
STEP 4: Sift the dry ingredients. In a large mixing bowl sift together the flour and salt, and set aside.
STEP 5: Combine the wet ingredients. In a large jug, add the vanilla, milk, and mashed bananas. Stir to combine.
STEP 6: Add the wet and dry ingredients. With the mixer’s motor running at medium-low speed, add the wet ingredients and the flour mixture to the egg and sugar mixture. Do this by alternating between the two. Starting with the flour and ending with the wet ingredients. Once added scrape down the sides of the bowl and mix again.
STEP 7: Bake. Pour the cake batter into a prepared pan and bake in a preheated oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 30 minutes before turning it onto a wire rack to cool completely.
Instructions for blueberry jam
STEP 1: Heat blueberries, sugar, and lemon juice. In a medium saucepan set over medium heat, add the blueberries, lemon juice, and castor sugar. Allow the sugar to melt and the berries to soften.
STEP 2: Macerate the fruit. With a rubber spatula press the fruit against the sides of the saucepan to help the blueberries break down slightly. Once the purée has thickened, remove the puree from the heat and transfer it to a glass jar to cool to room temperature.
Instructions for frosting
STEP 1: Beat butter and icing sugar. In a bowl of a stand mixer fitted with a paddle attachment, add the icing sugar and butter. Beat at medium speed until the mixture looks like fine breadcrumbs.
STEP 2: Add the cream cheese and vanilla. Add the cubed cream cheese and vanilla to the icing sugar mixture, and beat at medium speed until combined.
STEP 3: Beat until fluffy. Scrape down the sides of the bowl and beat the frosting again at medium-high speed for about 5 minutes until it is light and fluffy.
STEP 4: Decorate. Place the cooled cake onto a cake plate, and spread a layer of blueberry jam over the surface of the cake. Add the frosting over the jam, and use a spatula to swirl the frosting over the top of the cake. Decorate with extra blueberries, serve, and enjoy!
Substitutions
If you don’t have self-raising flour, make this recipe with all purpose cake flour and baking powder. Sift together 320g of cake flour and 2 tablespoons of baking powder. Continue with the recipe as normal.
Variations
If you don’t have blueberries, this recipe can be made with other berries like blackberries. Or choose the leave out the berries entirely and have just a delicious banana cake with cream cheese frosting!
Equipment
To make this recipe, you will need an electric hand mixer or a stand mixer.
Storage
Store any leftover cake in an airtight container in the fridge for about 4 days.
To freeze this cake, cut it into individual slices and wrap each slice in plastic wrap. Freeze for up to 3 months. Defrost the cake in the fridge overnight, then bring the slices to room temperature before consuming.
Top tip
Follow the tips below to make sure your banana cake comes out perfectly.
- Always use room-temperature butter and eggs.
- Add the eggs slowly to the butter mixture to allow emulsification.
- Test the true temperature of your oven with an oven thermometer.
- Allow the cake to cool completely on a cooling rack before decorating.
- Only spread the jam onto the cake once it has cooled, otherwise the frosting will melt when added.
FAQ
Yes, you can choose to bake this cake in a rectangular cake tin, round tin, or even a bundt pan. Depending on the size of the tin the baking time may need to be adjusted, remember the bigger the tin the shorter the baking time.
Yes, if you don’t have self-raising flour use 320g of cake flour and 2 tablespoons of baking powder sifted together.
This cake is something special, I’m not sure what I like about it most – the banana flavor, the blueberries, or the cream cheese frosting! It's the perfect treat to add to your list of favorite recipes.
I hope you give this delicious cake recipe a try, and if you do please leave a comment and star review below, I would love to hear from you!
Happy Baking
With Love,
Kitty
📖 Recipe
Blueberry Banana Cake
Equipment
- 1x 25cm (10-inch) square cake tin
Ingredients
Blueberry Banana Cake
- 250 g sugar
- 120 g unsalted butter
- 60 ml oil
- 3 eggs extra-large
- 320 g self-raising flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 100ml milk whole
- 300 g mashed bananas
- 120 g blueberries
Blueberry Jam
- 200 g blueberries
- 20 g superfine sugar
- 1 tablespoon lemon juice
Cream Cheese Frosting
- 300 g powdered sugar
- 50 g unsalted butter
- 125 g cream cheese
- 1 teaspoon vanilla extract
Instructions
Blueberry Banana Cake
- Preheat the oven to 180°C (350°F) and oil and line a 25cm (10 inch) square cake tin with parchment paper.
- Add the oil, butter, and sugar to a bowl of an electric mixer fitted with a whisk attachment. Beat until the mixture is light and fluffy. About 3 minutes.
- Add the eggs to the butter mixture one at a time, be sure to beat well between each addition and scrape down the sides of the bowl before adding the next egg.
- In a large mixing bowl sift together the flour and salt, and set aside.
- In a large jug, add the vanilla, milk, and mashed bananas. Stir to combine.
- With the mixer’s motor running at medium-low speed, add the wet ingredients and the flour mixture to the egg and sugar mixture. Do this by alternating between the two. Starting with the flour and ending with the wet ingredients. Once added scrape down the sides of the bowl and mix again.
- Pour the cake batter into a prepared pan and bake in a preheated oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 30 minutes before turning it onto a wire rack to cool completely.
Blueberry Jam
- In a medium saucepan set over medium heat, add the blueberries, lemon juice, and castor sugar. Allow the sugar to melt and the berries to soften.
- With a rubber spatula press the fruit against the sides of the saucepan to help the blueberries break down slightly. Once the purée has thickened, remove the puree from the heat and transfer it to a glass jar to cool to room temperature.
Cream Cheese Frosting
- In a bowl of a stand mixer fitted with a paddle attachment, add the icing sugar and butter. Beat at medium speed until the mixture looks like fine breadcrumbs.
- Add the cubed cream cheese and vanilla to the icing sugar mixture, and beat at medium speed until combined.
- Scrape down the sides of the bowl and beat the frosting again at medium-high speed for about 5 minutes until it is light and fluffy.
- Place the cooled cake onto a cake plate, and spread a layer of blueberry jam over the surface of the cake. Add the frosting over the jam, and use a spatula to swirl the frosting over the top of the cake. Decorate with extra blueberries, serve, and enjoy!
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