Scrumptious Blueberry Banana Cake

Blueberry Banana Cake
Photo by Carroll Pellegrinelli
  • Total: 70 mins
  • Prep: 20 mins
  • Cook: 50 mins
  • Yield: 16 slices (16 servings)
Nutritional Guidelines (per serving)
175 Calories
8g Fat
24g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16 slices (16 servings)
Amount per serving
Calories 175
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 72mg 24%
Sodium 190mg 8%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Protein 3g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Got leftover blueberries and bananas? What I really like about this Blueberry Banana Cake is that there are more bananas and blueberries in the batter than flour and sugar which makes it extra fruity and delicious. 

This cake was made in a cathedral bundt cake pan, but you can use any bundt pan. 


  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter (softened)
  • 3/4 cup sugar
  • 3 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 4 bananas (very ripe, mashed)
  • 1 cup blueberries (rinsed and dried)

Steps to Make It

  1. Preheat oven to 350 degrees. Grease and flour Bundt cake pan. (I used the Nordic Ware Cathedral Bundt Cake Pan.)

  2. Combine flour, baking soda, and salt in a large bowl with a wire whisk. Set aside.

  3. Cream butter and sugar. Add eggs and vanilla. Beat until well combined.

  4. Add to the flour mixture. Combine until just mixed. Fold in banana and blueberries.

  5. Carefully pour batter into prepared pan.

  6. Bake for 50 minutes or until done.

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