Wednesday, April 13, 2011

Blueberry Banana Cake with Lemon Cream Frosting

I made this cake for dessert and I think it would be a better breakfast cake.  It is packed with heaviness and flavor and I will definitely make this again but for a brunch or a snack cake, I think.

3/4 cup unsalted butter, room temp
1 cup white sugar
1 cup brown sugar
3 eggs
1 tsp vanilla
1 1/2 cup mashed bananas(I used 3 bananas)
3 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 lemon juiced and reserve the zest for the frosting
1 1/2 cups milk
2 cups blueberries, washed
extra blueberries and sliced almonds for garnish

1/2 cup butter room temp
1 8 ounce pkg cream cheese, room temp
1 tsp vanilla
pinch of salt a
3 cups powdered sugar

Preheat oven to 325 degrees.  Line a 9x13 inch pan with parchment paper, with enough that hangs over the ends for easy removal.**I don't see the point in this.  I will keep it in the pan next time** Grease pan lightly.  In a mixing bowl cream butter and sugars.  Blend in eggs 1 at a time and ship until creamy.  Add vanilla and bananas and mix until creamy.  Add four, baking soda and salt.  Stir the mixture until just combines, not over mixing at this stage.  In a large measuring cup mix the milk with the lemon juice**remember keep the zest for the frosting**.  Slowly pour the milk into the batter as the mixer is running and mix until well incorporated.  Fold in the blueberries.  Spread batter into prepared pan.  Bake for 75 minutes or until tester comes out clean. I checked mine starting at 60 minutes. Remove from oven and let cool for 10-15 minutes.  Lift the cake out of pan using parchment paper ends and cool on a rack.
For the frosting* whip the butter and cream cheese together until very smooth.  Beat in vanilla.  Add the powdered sugar and lemon zest and salt.  Beat on low until well combined and then on high until frosting is very smooth,  Spread on cooled cake and garnish with blueberries and almonds. The frosting is such a great recipe, I can see using in on much more than just this cake! Enjoy~

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