My father-in-law requested a blueberry recipe for the blog not too long ago, and I’ve been thinking about several possibilities, but I want to wait for some good in-season blueberries to make something really good. Which isn’t to say that the subject of this post isn’t really good, because it is, but it uses frozen blueberries which is pretty much cheating and fresh blueberries are always better.
I didn’t actually take too many pictures of this, because it hadn’t been intended for the blog. It was intended to use up the bananas that my husband YET AGAIN didn’t eat. [Note to husband: I am not buying you any more bananas.] But then I made it, and tasted it, and decided to blog about it. Such is the life of a food blogger, I suppose: never eating a hot meal again and never quite knowing what creations will be “blog worthy” as one of our friends says.
Blueberry Banana Cake
3 ripe bananas, mashed
1.5 cups frozen blueberries, defrosted
2 cups flour
1 teaspoon baking powder
1 teaspoon Kosher salt
1.5 teaspoons pure vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
3/4 teaspoon cinnamon
1 stick of butter, room temperature
Preheat oven to 350. In a large bowl, cream together the butter and sugar. Add in the eggs, vanilla and cinnamon. Slowly add in flour, baking powder and salt (the batter will be stiff). Fold in mashed bananas and blueberries until just combined. Pour batter into greased 9×13 baking pan. Cook for 35 – 40 minutes or until set in the center.
Now, mine came out a little light on the top, and I like my baked goods to look nice and golden brown. So I sprinkled about a tablespoon of sugar over the top and stuck it under the broiler for two minutes to caramelize the sugar and brown the top, and then it was perfect.
This makes about 24 pieces of cake, or bars, if you don’t feel like frosting them. These are really tasty; not very sweet, and the flavor of blueberry and banana really comes through. At first I was slightly disappointed in them, but on day two I had a second slice and fell in love with it: moist because of the banana, slightly tart because of the blueberries. It’s the type of snack cake that I don’t feel horrifically bad in eating and also the type that would be perfect with tea.