Blueberry Banana Cake
Prep time
Cook time
Total time
A banana flavored cake with a generous helping of blueberries makes a flavorful combination. A classic cream cheese frosting makes the perfect pairing of flavors. I made this into a 6-layer 8 inch cake for my Granddaughter’s birthday.
Recipe type: Dessert | Butter Layer Cake
Serves: 10-12 Servings
Small amount of vegetable shortening and flour for preparing pans
Cake Batter:
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • Scant ½ teaspoon salt (not quite ½ teaspoon)
  • ¾ cup buttermilk
  • 1½ teaspoons pure vanilla extract
  • 1½ cup fresh blueberries
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1¼ cups mashed banana (about 2½ large ripe bananas) Tip: Use overripe bananas to give your cake a stronger banana flavor.
  • 1 tablespoon cake flour
Cream Cheese Frosting:
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 6 cups sifted confectioners’ (powdered) sugar
Garnish (optional:)
  • About 1 cup fresh blueberries
Preheat oven to 350 degrees F. Prepare three 8-inch round layer cake pans. lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Cake Batter:
  1. In a medium mixing bowl, combine 3 cups cake flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. Rinse the blueberries in water, drain to remove most of the moisture. Set aside.
  4. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar and to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale-yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed.
  6. Add mashed bananas, continue beating until mixed.
  7. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  8. Toss rinsed and drained blueberries with 1 tablespoon flour. Tip: tossing in flour will help prevent the blueberries from sinking to the bottom of the pan.
  9. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, gently fold in the floured blueberries into the cake batter, being careful not to break the blueberries.
  10. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon or small offset spatula. Bake 30 minutes 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Tip: 32 minutes bake time was just right in my oven.
  11. Remove pans from oven and place on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Slowly add powdered sugar; beat until frosting is smooth and creamy.
Assembly and Garnish:
  1. Place one of the layers on a cake plate. Using an offset spatula spread about ¾ cup of the frosting on top. Repeat with the second layer. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting. Spread the Buttercream as smooth as possible over the top and sides. Top with blueberries if desired.
Optional Assembly with Rustic Swirl:
  1. Using a long-serrated kitchen knife, split each cake into 2 horizontal layers.
  2. Place one of the bottom halves of the layers on a cake plate. Using an offset spatula spread about ½ cup frosting over the layer. Repeat with the next four layers, pressing down a bit on the cake before adding the frosting to make sure everything is level. Place the last cake layer on top, upside down so the flat bottom of the cake is facing up to make a nice flat top.
  3. Crumb coat the cake by covering the sides and top of the cake with a thin layer of the frosting. Refrigerate the cake until the crumb coat is firm, about 30 minutes. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the final layer of frosting.
  4. When the crumb coat is set, cover the sides and top of the cake with the remaining frosting and smooth as much as possible.
  5. Rustic Swirl: Start with the smoothly frosted cake sitting on top of a turntable. Use an offset spatula to create a rustic swirl on the sides and top of cake; gently press the edge of the offset spatula into the frosting at bottom of cake while spinning the turntable until the swirl reaches the top. To finish the top of the cake set the spatula at the edge of the cake and spin the turntable until the swirl reaches the middle. Tip: if you’re not happy with the result, you can easily smooth the frosting and start over again.
  6. Refrigerate cake until ready to serve. Refrigerate leftovers.
  7. Blueberry Banana Cake
Recipe Adapted From
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and floured Oven Temp: 350° Storage: Cover and refrigerate

Help: Cake Hints and Tips
Recipe by at