Blueberry Banana Bundt Cake

My bundt pan is evil…….. and between you and me, I think it’s secreting plotting my demise.

No matter how hard I grease it, no matter what I use, the cakes always stick.

I am thisclose to tossing it.


Based on the previous statement, I think that at this point, it would be safe to say that I’m secreting plotting it’s demise.

Thankfully, powdered sugar covers a multitude of sins….

Blueberry Banana Bundt Cake – adapted from bad day be gone

1 cup unsalted butter, room temperature
1 ½ cups white sugar
½ cup brown sugar
2 cups mashed bananas
4 eggs
1 ½ tsp vanilla extract
½ cup buttermilk
3 ½ cups flour
2 tsp baking powder
¼ tsp baking soda
1 ½ cups blueberries


Preheat oven to 350 degrees and grease & flour a Bundt pan.

Using a mixer, cream together butter and sugars until light and fluffy, about 3 minutes.  Mix in the mashed banana, the eggs (1 at a time), and then the vanilla and the buttermilk.  The batter may look lumpy and curdled, but it will come together when you add the dry ingredients.

In a separate bowl, mix the flour, baking powder and baking soda.  Add these dry ingredients to the wet ingredients 1 cup at a time.  Mix on low until everything is thoroughly incorporated, but don’t overbeat it.  Using a rubber spatula, gently fold in the blueberries.

Pour the batter into the prepared pan and bake for 55-60 minutes until a toothpick sticks cleanly.  Allow the cake to cool for 10 minutes in the pan and then invert onto a cooling rack to finish cooling completely.


2 thoughts on “Blueberry Banana Bundt Cake

  1. Well, I’m sure this was made up for in the flavors of this cake. But I’m right there with in hating when cakes don’t come out of the pan!

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