Banana and Blueberry Cakes

🍌🫐 Just baked the most delicious Banana and Blueberry Cakes! Perfectly sweet and bursting with flavor. 😍🍰 Banana and Blueberry Cakes Yields: 2 cakes Ingredients for the Batter 4 cups of ripe bananas (the darker, the better) (500 g) 1 ½ tablespoons lemon or lime juice (20 g) 3 ½ cups blueberries (500 g) 2 tablespoons flour for coating the blueberries (20 g) 1 ¼ cups room temperature butter (280 g) ¾ teaspoon salt (4 g) 1 ¼ cups sugar (240 g) 4 medium eggs (200 g) 4 ¼ cups all-purpose flour (520 g) 1 ½ tablespoons baking powder (20 g) ¾ teaspoon baking soda (4 g) For the Topping 1 ½ cups banana slices (200 g) Start by blending the bananas with the lemon juice and set aside the resulting mixture. Mix together the flour, baking powder, and baking soda by sifting them to avoid lumps. In a large bowl or using a stand mixer, cream the butter with the salt and sugar until it reaches a creamy consistency. Gradually incorporate the eggs and continue beating until the mixture becomes light and fluffy. Gradually add one-tenth of the flour mixture to the butter mixture, alternating with the banana puree, and finish with the remaining flour. Mix until the ingredients are just combined. Preferably use fresh blueberries to avoid excess liquid; if using frozen blueberries, rinse and dry them well. To prevent the blueberries from settling at the bottom, lightly coat them with flour before adding them to the batter. Quickly stir to evenly distribute the flour and pour into the prepared pan. Preheat the oven to 325°F (160°C, fan). Bake the cakes for about 50 minutes. Check for doneness by inserting a toothpick in the center: if it comes out clean, the cakes are ready. Let them cool for 30 minutes before removing them from the pan.

Unbalanced

% Daily Values based on a 2,000 calorie diet