FBF: Blueberry- Banana Cake

FLASH-BACK FRIDAY

BLUEBERRY-BANANA CAKE

click on image to see full post from 9/22/12

Saturn Slush

SATURN SLUSH

1 package frozen (20oz), unsweetened strawberries, frozen
3 cups orange juice, divided
3/4 cup confectioners' sugar, divided
2 cups frozen blueberries

• In a blender, combine frozen strawberries, 2 cups of orange juice and 1/2 cup sugar. Cover and process until smooth; set aside.


• Rinse the blender container. Add blueberries and remaining juice and sugar. Cover and blend until smooth.


• Alternate layers of strawberry and blueberry in glasses; stir layers a few times to create swirl.


• For garnish, thread a strawberry top, hulled side first, and orange slice and a strawberry tip, cut side first, through drinking straw or stir stick; place in glass. Serve immediately.


• 6 servings (1 cup is 184calories).

Blueberry- Banana Cake

BLUEBERRY - BANANA CAKE

  

3 cups all-purpose flour
2-1/2 cup sugar
1 tsp baking soda
1/4 tsp salt
3 eggs, beaten
1 cup veg oil
1/2 cup buttermilk
1-1/2 tsp vanilla extract
2 cups mashed bananas
1 cup chopped pecans
1 cup fresh blueberries (or frozen, thawed)

Preheat oven to 350 degrees F.

Combine first 4 ingredients in a large bowl. Combine eggs, oil and buttermilk in a small bowl.

Add egg mixture to the dry ingredients, stirring until dry mixtures is moistened. Do NOT beat. Add vanilla, bananas and pecans. Stir well. Fold in blueberries.

Spoon batter into a greased and floured 10-inch tube (bundt) pan. Bake for 1 hour and 30 minutes, or until toothpick comes out clean. Cool in pan for 10 minutes, then invert to remove cake from pan. Cool completely.

Other Blueberry Recipes:

  

Blueberry Crumble Pie

This is a fabulous recipe. However, the crust takes a ton of time and I would suggest just getting a pre-made crust from the store. There wasn't anything special about it. So I've edited this recipe as such.

BLUEBERRY CRUMB PIE

Filling and topping:
2/3 cup plus 3 tblsp sugar
2 1/2 tblsp cornstarch
1 tsp finely grated lemon zest plus 2 tblsp fresh lemon juice
5 cups (1lb 10oz) fresh blueberries
3/4 cup all-purpose flour
3 tblsp light brown sugar
1/2 tsp cinnamon
1/4 tsp salt
5 tblsp unsalted butter, melted, cooled slightly

Thaw out pie crust (if frozen)

For the filling: whisk 2/3 cups sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let the filling stand, tossing occasionally, until berries release their juices, 20 to 30 minutes.

Whisk flour, remaining 3 tblsp sugar, brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.

Preheat oven to 375 degrees F.

Spoon blueberry filling into crust, then sprinkle topping over.

Bake pie until filling is bubbling and topping is golden, about 1 hour. Cover with foil after 30 minutes if browning too fast.

Let pie cool on wire rack.