Scrumptious Blueberry Banana Cake

Blueberry Banana Cake
Photo by Carroll Pellegrinelli
  • 70 mins
  • Prep: 20 mins,
  • Cook: 50 mins
  • Yield: 16 slices (16 servings)
Ratings (33)

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. 

What You'll Need

  • 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)

How 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.

    More Bundt Cakes

    Tunnel of Fudge Bundt Cake
    Hazelnut Bundt Cake
    Lemon Poke Cake
    Cinnamon Bundt Cake

    Nutritional Guidelines (per serving)
    Calories 175
    Total Fat 8 g
    Saturated Fat 4 g
    Unsaturated Fat 3 g
    Cholesterol 72 mg
    Sodium 190 mg
    Carbohydrates 24 g
    Dietary Fiber 2 g
    Protein 3 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)