You are going to love this! This bundt cake is tender, flavorful and beautiful. It’s great for any occasion; all year long. It’s light and moist because of the bananas, bright and refreshing with the blueberries, and made with sourdough discard. It’s a great cake to enjoy for all occasions, and who doesn’t love a bundt?
❤️ Why You’ll Love Blueberry Bundt Cake
I love any recipe that uses bananas. It automatically means it can be made year-round in our house since there is never any shortage of bananas. And any recipe that uses sourdough discard and overripe bananas is considered a “no waste” recipe which is always a good thing!
🍲 Ingredients
Sourdough Discard- Unfed, inactive, sourdough starter.
Butter – Good quality butter, softened.
Flour – I use Kirkland’s organic, unbleached all-purpose flour. Organic isn’t necessary, but I always recommend using unbleached flour.
Sugar – I like to use brown sugar, but granulated will work also.
Bananas – Any great banana recipe starts with overripe, brown bananas.
Blueberries – My favorite blueberries to use in any recipe is frozen wild blueberries, I think they are the perfect size, and they have great flavor!
Butterfly Pea Powder – to make the glaze blue, it’s an all-natural coloring that makes the glaze blue and brings the blueberry theme home. I’ve linked it here and in the name.
👩🍳 How to Make Blueberry + Banana Bundt Cake
- In medium mixing bowl, whisk together your dry ingredients and set aside.
- In a small mixing bowl, smash your bananas with a fork and set aside.
- In a stand mixer with a paddle attachment on low speed, whip your butter until light and smooth, about 30 seconds. Add in the brown sugar and mix for another 30 seconds. Scrape down the sides of the bowl and add in the eggs one at a time until fully incorporated.
- Add in the sourdough discard, vanilla extract, and the mashed bananas until there are no streaks. Slowly add in the dry ingredients until just combined.
- Toss your frozen blueberries with 1 tablespoon of flour and fold into your cake batter.
- Preheat your oven to 350 degrees.
- Transfer your cake batter into a greased bundt pan and smooth out the top.
- Bake the cake for one hour. Once your cake it fully baked, let cool in the pan for 10 minutes then place a cutting board on top and flip the pan over onto the counter, the cake should slide out of the bundt pan.
- Make your glaze by whisking together the butterfly pea powder, powdered sugar and milk until the glaze is smooth.
- Pour directly over the top of the cake, and serve with extra blueberries!
🪄 Tips and Tricks
- Letting your cake batter rest for 15 minutes lets the gluten relax and results in a lighter texture in your cake. I highly recommend letting your batter rest before baking if you have time.
- Since this is made in a bundt pan that is meant to hold a certain shape, it’s very important to properly grease your pan so the batter doesn’t stick to the inside.
- Toss your blueberries, frozen or fresh, in one tablespoon of flour to keep them from sinking to the bottom of the cake while baking.
- If you want to use an 8×11 baking dish instead of a bundt pan, that will work as well. Just decrease the baking time down to 40 minutes.
🗒 Variations
Blueberries are one of the most versatile flavors to add to a dessert dish. You can use frozen or fresh blueberries, but I definitely prefer frozen wild blueberries because of their size and flavor. It can also be paired with a lot of other flavors like banana or lemon. Here are some of my favorite recipes that use blueberry!
🗒 Substitutions
- Softened butter – melted butter
- If you don’t have that extra half stick of butter, you can use oil or yogurt instead.
🗒 Best served with
- Breakfast and a cup of coffee
- After dinner treat
- Spring brunch party
👝 How to Store Leftovers
Store your leftover cake in an airtight Tupperware, and on the counter for 2 days or in the fridge for 3-4. You can also cake a little extra glaze to keep on the side to have with your extras.
🤔 Common Questions
Use whichever you prefer. I use unsalted butter for most of my recipes but I believe you should use whichever you have on hand.
Yes! Just remember to toss them in a little flour first.
Blueberry + Banana Bundt Cake
Equipment
- stand mixer Or mixing bowl with electric mixer
- Bundt cake pan
- cutting board
- mixing bowls
Ingredients
- ¾ cups softened butter 1 ½ sticks
- 1 ¼ cup brown sugar
- 3 eggs
- ¾ cup sourdough discard
- 3 large ripe bananas
- splash vanilla
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1.5 cups frozen blueberries
Blue Glaze
- 1 tsp butterfly pea powder
- 1 cup powdered sugar
- 2 tbs milk
Instructions
- In a medium mixing bowl, whisk together your dry ingredients and set aside.
- In a small mixing bowl, smash your bananas with a fork and set aside.
- In a stand mixer with a paddle attachment on low speed, whip your butter until light and smooth, about 30 seconds. Add in the brown sugar and mix for another 30 seconds. Scrape down the sides of the bowl and add in the eggs one at a time until fully incorporated.
- Add in the sourdough discard, vanilla extract, and the mashed bananas until there are no streaks. Slowly add in the dry ingredients until just combined.
- Toss your frozen blueberries with 1 tablespoon of flour and fold into your cake batter.
- Preheat your oven to 350 degrees.
- Transfer your cake batter into a greased bundt pan and smooth out the top.
- Bake the cake for one hour. Once your cake it fully baked, let cool in the pan for 10 minutes. Place a cutting board on top and flip the pan over onto the counter, the cake should slide out of the bundt pan.
- Make your glaze by whisking together the butterfly pea powder, powdered sugar and milk until the glaze is smooth.
- Pour directly over the top of the cake, and serve with extra blueberries!
Delicious, simple, and crowd pleasing! My toddler loved baking it with me. Perfect summer dessert.