16Jun 12
by Sarah White
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This banana and blueberry cake is so full of fruity goodness that I find it hard to resist snacking on every time I go into the kitchen, although I generally prefer to eat it at breakfast along with a cup of coffee or tea. Another fruity option in the morning is this berry messy breakfast.
If you want to make it a tad heartier and healthier, try replacing a bit of the flour with bran or rolled oats. Â The bananas should be very ripe for best results, but don’t worry too much as long as they’re not still green. Â The recipe calls for fresh blueberries, but the frozen ones will work just as well, and you can hardly notice the difference.
Ingredients:
- 120g butter, softened
- 400g plus 1tblsp granulated sugar
- 3 eggs
- 125g bananas, mashed (about 2 small sized bananas)
- 375g plus 1tbsp flour
- Pinch of salt
- 1.5tsp baking powder
- 125ml whole milk
- 500g fresh  blueberries
Â
Instructions:
- Preheat the oven to 175ºC.
- Grease and flour a 24cm fluted Bundt pan and set aside.
- In an electric mixer on medium speed, cream the butter.
- Gradually add the sugar while continuing to mix.
- Add the eggs, one at a time, beating well after each addition.
- Add the mashed bananas and mix well.
- In a separate bowl, mix the flour, salt and baking powder.
- Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just blended and smooth.
- In a separate bowl, mix the blueberries with 1 tablespoon of flour and 1 tablespoon of sugar to coat.
- Â Stir coated blueberries into the batter and pour into the prepared pan.
- Â Bake for 60 to 65 minutes, or until a knife inserted into the centre of the cake comes out with just a bit of crumb on it.
- Â Remove the cake from the oven and place on wire cooling rack.
- Â Cool the cake in its pan for 15 to 20 minutes, then remove from the pan and continue to cool, right side up, on the cooling rack.
- Â When the cake has completely cooled, slice and serve.
Â
Prep Time:Â 20 minutes
Cooking Time: Â 65 minutes
Serves: Â 10-12
Difficulty: Â Medium
Tags: baking powder, Banana and Blueberry Cake, bananas, blueberries, butter, cake, dessert, eggs, flour, milk, sugar
This entry was posted on Saturday, 16 June, 2012 at 1:42 pm by Sarah White and is filed under Desserts, Less than 90 mins.
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I know what my breakfast is going to be tomorrow…