The easiest bunt cake to make for anyone that is a non-baker but wants to make a cake that will wow. That is what you will get with the Banana Blueberry Bundt Cake with Lemon Glaze.
(Original post date March 13, 2018 / Links and post updated Dec 22, 2022)
If you follow the Messy Cutting Board you know we like to share a lot of baking recipes but rarely do any of our own. That is because baking is hard. It is a chemistry. It is an art form of precise measurements and meticulous steps planning.
Most of the recipes you will see on the site are winging it recipes that turned out time after time. Recipes are more suggestions that can be altered to one’s tastes. Baking is not, it must be on point a clear-cut set of instruction and rules one must follow.
Yes, the Messy Cutting Board likes to live outside the lines and we may be a bit rebellious against rules.
That is what we love about this Banana Blueberry Bundt Cake with Lemon Glaze. Even though it is baking it is baking at its easiest.
With that being said, please make sure you follow the directions and measure out the ingredients.
How Banana Blueberry Bunt Cake Came to Be
One morning I woke up to some ripe bananas. Throwing out food is something I really dislike doing, but banana bread is overplayed the same with banana pancakes. Then I decided why not try to make a cake. I had some blueberries as well as a lemon I needed to use up.
The first time I made this there was way too much flour which made the cake very dense. The second time it was like a pancake. I kept working it over and over until the Banana Blueberry Bundt Cake with Lemon Glaze was just right. Perfect examples of my baking expertise here!
But once I got the ratio of fluid ingredients, dry ingredients, and the balance of flavors right Banana Blueberry Bundt Cake with Lemon Glaze became my family’s favorite cake.
How to make Banana Blueberry Bundt Cake with Lemon Glaze
Make the Cake
- Mix together flour, baking powder, baking soda, and salt.
- In the large mixing bowl or your stand mixture, cream together bananas, butter, and sugars until light and fluffy. Beat in the eggs one at a time. Then stir in the milk, lemon juice, and vanilla. Gradually beat in 2 1/2 flour mixture.
- Don’t forget to dredge blueberries with remaining 1/4 cup flour mixture, before folding them into batter.
- Pour batter into the prepared pan, and bake.
Make Lemon Glaze
- Zest the lemon, and set lemon zest aside.
- In a large measuring cup or bowl, combine the sugar, lemon juice, and ½ the lemon zest with a pinch of salt.
- Melt butter in a microwave safe bowl for 10 seconds, if it is not melted completely add 5 more seconds.
- Once melted completely, whisk melted butter into sugar, lemon juice, and lemon zest mixture until completely smooth, no lumps.
- Drizzle over bunt cake and garnish with remaining lemon zest.
Yes and no, because there is produce (blueberries) in the cake I do recommend putting it in the refrigerator after baking and cooling (cake will last 5-7 days). However, there has been times where I do not have room in the fridge and left it on the counter which did shorten the shelve life of the cake to 3-5 days.
Absolutely, this cake is also great with blackberries or raseberries.
Yes you can! As a matter of fact if you are in a hurry use a 9×12 cake pan because it is more shallow than a bundt cake pan it will cook quicker (about 45 minutes). But when switching backing pans make sure you check on the cake periodically, because cook time will very.
More Sweet Treats
Recipe for Banana Blueberry Bundt Cake with Lemon Glaze
Banana Blueberry Bundt Cake with Lemon Glaze
Ingredients
- 3 eggs
- 1 stick unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp lemon juice
- 1 ½ cup milk
- 1 tsp vanilla
- 3 ripe bananas about 1 cup when smooshed
- ¼ tbsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 ¾ cups all-purpose flour plus some to coat the pan
- 2 cups blueberries
Lemon Glaze
- 1 ¾ cup confectioners sugar
- 1 Lemon
- 1 tsp unsalted butter
- pinch of salt
Instructions
Banana Blueberry Bunt Cake
- Preheat oven to 425 degrees F. Spray a standard size bundt pan with cooking spray and dust the inside of the pan with flour.
- Mix together flour, baking powder, baking soda, and salt.
- In the large mixing bowl of your stand mixture, cream together bananas, butter, and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the milk, lemon juice, and vanilla. Gradually beat in 2 1/2 flour mixture. Dredge blueberries with remaining 1/4 cup flour mixture, then fold into batter.
- Pour batter into the prepared pan.
- Place pan in the oven, reduce heat to 350 degrees F and cook for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Before serving Banana Blueberry Bundt Cake drizzle with Lemon Glaze.
Lemon Glaze
- Zest the Lemon, set lemon zest aside.
- In a large measuring cup or bowl, combine the sugar, lemon juice, and ½ the lemon zest with a pinch of salt.
- Melt butter in a microwave safe bowl for 10 seconds, if it is not melted completely add 5 more seconds.
- Once melted completely whisk melted butter into sugar, lemon juice, and lemon zest mixture until completely smooth, no lumps.
- Pour over bunt cake and garnish with remaining lemon zest.
Nutrition
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Oh lordy. This recipe looks so good. Blueberry with lemon is such an amazing flavor combination that just explodes. Way to go with this recipe. Looking forward to trying it.
Thank you so much!! It has always been one of my favorite combos too
Yum! This sounds and looks delicious! I’m not a huge baker, so the easier recipe the better. I think my kids would love this too.
My blogging buddies laughed at my Instagram post because I wrote: “I made a cake… can you believe it… me!” Trust me cooking I can do all day long baking well not so much so I promise this is a simple recipe!
This looks amazing! I want to make this for the husband!
Really hope you enjoy!
This sounds right up my alley! I love everything banana!
Bananas are amazing! Thank you for your kind words!
Oh my gosh, this cake is really pretty, and it sounds so tasty! I think I’m going to have to try it soon.
Molly // Miss Molly Moon
Thank you so much! I hope you enjoy!
This cake looks delicious! I’ve made a lemon blueberry cake before, but the addition of the banana really takes this to another level. I can’t wait to try it.
Being a mom I always have bananas in the house, they give this cake extra sweetness and moisture!!
Lemon and blueberry is a match made in heaven, adding banana and I am sold. Looks so tasty!
Thank you so much!!
Do you mean to say 1/4tbsp of salt? That is such a strange measurement so I just wanted to confirm. Making this for Easter. Can’t wait to taste it.
Yes, I did mean 1/4 tbsp salt… sorry you found it weird. What would you use?
1/4 tablespoon is .75 of teaspoons. How do you measure or what do you use to measure 1/4 tablespoons
Oh, how I love a bundt cake! And all of these flavors sound incredible together.
There was this place in Denver that only sold mini bundt cakes… that is when I fell in love with bundt cakes. Since I am no baker anytime I bake such an easy dish I must share!
Lemon and blueberry sounds like such a lovely combination. I’d love to try this with gluten-free flour!
When you do let me know how it comes out!! Do you usually use the all purpose gluten free flour, almond flour, or another flour?
Yeah! I’m thinking coconut flour might be good to try with your recipe 🙂 I’ll let you know.
Please do!! Would love to know how a gluten-free version turns out!
Bananas and blueberries are my favorite. This cake looks amazing!
Yum! I love blueberry and lemon so this sounds perfect!
Thank you! Enjoy!
OMG! This looks oh soo good! Anything with lemon glaze on it sounds like music to my ears. I need to save this.
xx Tatyanna
http://www.apopoflife.com
Lemon glaze is amazing… right!?!? My daughter doesn’t like frosting so this is always my go to! lol
Hi! I know the recipe says 3 bananas but just wondering how much that works out to in cups? Just because sometimes I have small and sometimes I have large bananas, thanks!
This made just under 1 cup smooshed bananas. But you are right there are small and large bananas, why can’t they all be the same size. LOL (I am going to go make a not in the recipe now) Thanks for tip and help!
when do you put in the baking soda?
With the flour, baking powder and salt.
Do you put in the quarter cup of flour with the blueberries into the mix or just the blueberries?
Hi Linda! So in step 2, it says to make the flour mixture. When you start to add the flour mixture to the wet ingredients in step 3 you will add only 2 1/2 cups flour mixture leaving 1/4 cup of the mixture. With that remaining 1/4 cup of the flour mixture coat, the blueberries then fold in the flour mixture coated blueberries into the cake mixture. The reason you want to coat or dredge the blueberries is this will help prevent the blueberries from sinking to the bottom while cooking. I hope that helps. Let me know if you have any questions.
This is a great base recipe to play with. I am a very experienced baker. I combined it with another recipe with great luck. I added 1 cup of shredded coconut and 1 cup of fat free greek yogurt. I also added an extra cup of flour, used 4 tsp each of monk fruit granulated sugar and monk fruit brown sugar, and substituted vanilla almond milk. It was amazing! I know I changed a lot, but wanted to share my review so others will know what a great base recipe this is.
Thank you, Rose!! Please don’t apologize I love what you wrote and what you created sounds AMAZING!!! I am more of a cook than a baker and one thing I like to highlight about any recipe for my followers is that recipes are just guides have fun and create what works best for you and your family… substitute, add, create and have fun! Thank you again for sharing!
Only 5 thousand 7 Hundred & 60 calories and I know I’ll end up eating the whole damn thing
The cake looks great & frosting is wonderful! I baked it for 65 minutes & the tooth pick came out clean but the cake was so dense it looked like it was not done. It still tasted good.