Blueberry Banana Cake

5 from 1 vote

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!

Prep Time45

Cook Time35

Course: Cakes

Cuisine: American

Servings: slices

Calories: 390kcal

Author: Cat Spiller

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

Metric - US Customary

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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