Blueberry Banana Cake – Fast and furiousBy Maya Moscovich on August 3rd, 2012 Posted in Cakes and Cookies
It’s berry season, and what’s better than a blueberry cake?
Our friend went picking Blueberries and brought us a box of them. I usually make blueberry pancakes and muffins but this time I decided I want something fast and that the only thing I need to do is mix the ingredients and that’s it.
I didn’t feel like dividing into muffin cups or cooking the blueberries. Just mix it and bake it – that simple. So I made this Blueberry- Banana Cake and it turned out so good! This is the first time I make this cake and it was a huge success. The cake turned out so soft and juicy and sweet, you can feel the sweetness of the banana in your mouth and then taste the sourness of the berries. It was just perfect. We all had a slice with a cup of milk when I just took it out from the oven. And guess what…I made it at 7pm on a Sunday, by Monday morning when we left to work, there was none left. Did I already say it was a great success?
You can make this cake is a small 9″X9″ pan but the best results and the easier way to serve it is by baking it in a Loaf Pan (Clickable link). I have 3 of these; 2 short ones and one super long for bread and they are definitely “overworked” 🙂
- 1¼ Cups all purpose Flour
- 1 tsp Baking Powder
- ¾ Cup Sugar
- 120gr Butter (1/2 Cup)
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 Cups Fresh Blueberries (or thawed) + 1 tbsp flour for coating
- 1 Mashed Banana
- Preheat oven to 350F (170C)
- Prepare an “English Cake” pan or a bread pan about layered with baking paper
- In a mixer bowl, beat the butter with the sugar until soft and fluffy.
- Add the eggs, the mashed banana and the vanilla extract into the butter mix.
- In a separate bowl, mix the flour and baking powder and once mixed together, gradually add into the egg and butter batter while mixing. Mix only until combined - too much mixing will result in a dense cake.
- In a 3rd bowl, place the blueberries and 1 tbsp flour. Shake the bowl until berries are fully coated with flour. This will prevent them from sinking to the bottom of the cake.
- Add the coated berries into the cake mix and fold them in until combined with the mix. Again, don’t mix too much, only until combined.
- Pour the cake mix into the parchment paper layered baking pan and place in the pre-heated oven for about 45-50 minutes until cake is brown.Poke with a toothpick and make sure it comes out dry. If it comes out wet or with cake mix on it, let it bake for a few more minutes.
- Click to share on Facebook (Opens in new window)
- Click to share on Twitter (Opens in new window)
- Click to share on Google+ (Opens in new window)
- Click to share on Pinterest (Opens in new window)
- Click to share on Reddit (Opens in new window)
- Click to email this to a friend (Opens in new window)
- Click to print (Opens in new window)