You'll love everything about this cake. It's bouncy and soft, delicately flavored with vanilla and banana, dotted throughout with whole blueberries, and topped with a thick layer of bakery-style butter crumbs. The crumbs harden during baking, helping them adhere to the cake; some may fall during slicing... I know you are well equipped to swiftly and effectively deliver them to your mouth because why wouldn't you? Enjoy.
Notes: Neutral oil is organic, non-GMO canola. Sour cream is full-fat.
BAKERY-STYLE BLUEBERRY BANANA BUNDT CAKE
Ingredients: 1/2 cup neutral oil, 2 large overripe bananas, 2 eggs at room temperature, 1/2 cup brown sugar, 1 cup sugar, 1 1/2 tsp. vanilla extract, 1/2 cup sour cream, 1/2 cup milk, 2 1/2 cups all-purpose flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. sea salt, 1 cup blueberries.
For the butter crumbs: 1 cup all-purpose flour, 1 cup sugar, 1/4 tsp. sea salt, 6 tbsp. melted butter.
Makes one 9-inch bundt cake.
1. Preheat and prep: Preheat the oven to 350* and grease a bundt cake pan with butter or non-stick cooking spray.
2. Make the cake batter: Whisk the flour, salt, baking powder, and baking soda in a large bowl. In a separate bowl, mash the bananas with the eggs and vanilla, then whisk in the oil, sugars, sour cream, and milk until smooth. Add the wet ingredients to the dry, and mix until well combined. Fold in the blueberries. Pour evenly into the prepared bundt pan.
3. Make butter crumbs and bake: Stir the flour, sugar, and sea salt for the butter crumbs. Add the melted butter and stir until crumbly. Add the crumb topping to cover the surface of the cake. Bake for 55-65 minutes or until lightly colored and a tester comes out clean. Cool.
The sour cream can be substituted in the same amount with plain or Greek yogurt
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