This blueberry banana cake is perfect for breakfast or dessert. I was able to make 2 cakes with this recipe in loaf pans. You could just halve the recipe to make 1 cake if you prefer. I loved how this cake turned out and it was light, moist and sweet. I also wanted to freeze the second cake for a friend who is expecting a baby this month. (I let the cake cool, then wrapped it in plastic wrap and then in foil, and placed it in the freezer.)
Blueberry Banana Cake
2 ½ cups flour
2 teaspoons baking powder
1 ½ cups sugar
1 cup butter (2 sticks)
2 teaspoons vanilla extract
4 cups fresh blueberries
2 bananas, mashed
Preheat oven to 350 degrees F. Line two 9x4 loaf pans with parchment paper.
In a stand mixer, beat together sugar and butter until light and fluffy.
Add in bananas, eggs, and vanilla to butter-sugar mixture.
In a separate bowl, whisk together the flour and baking powder.
Gradually add flour mixture into batter. Mix until combined.
Stir in blueberries.
Pour batter into loaf pans.
Bake for 45 to 50 minutes until cake is lightly brown. Poke cake with a toothpick, if the toothpick comes out clean, it is done. If not, bake an additional 5 minutes.
Makes 2 cakes.