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Buttermilk Banana-Blueberry Breakfast Cake


Some banana cakes and breads are dense and rich with their namesake fruit, but this one achieves a nice, fluffy crumb without losing the pleasing banana flavor. Bursts of tart-sweet blueberries and a brown sugar topping bring it home.

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  • 2 3/4 cups unsifted pastry flour, divided
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup buttermilk
  • 2 tablespoons melted butter, plus 4 tablespoons chilled butter
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups mashed banana (about 2 1/2 bananas)
  • 1 1/4 cups blueberries
  • 1/2 cup brown sugar



Step 1

Preheat oven to 350 degrees F. Grease an 11 x 7-inch square baking pan with oil

In a medium bowl, stir together 2 1/2 cups of the pastry flour, sugar, baking powder, baking soda and salt.

In a large bowl, whisk together the egg, buttermilk, 2 tablespoons melted butter and vanilla until smooth. Stir in the mashed bananas. Gradually add in the dry ingredients until just combined. Stir in the blueberries.

In a small bowl, combine the remaining 1/4 cup flour and the brown sugar. Cut 4 tablespoons of butter into the mixture. Scoop the batter into the baking pan and top with the brown sugar mixture.

Bake until golden and a skewer inserted into the middle comes out clean, about 45 to 50 minutes. Let cool for 15 minutes before serving.

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