Blueberry Banana Breakfast Cake
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Blueberry Banana Breakfast Cake

Servings: 8 -10
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
If you run out of fresh, use frozen blueberries!


  • 1/2 cup butter, softened, plus more for the pan
  • 1 cup sugar
  • 3 eggs
  • 1 1/4 cup plain yogurt, or sour cream
  • 1 tsp. almond extract
  • 2 bananas, mashed (about 1 cup)
  • 2 1/4 cups all-purpose flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 2 cups fresh blueberries, or frozen blueberries


  • Preheat oven to 350 degrees. Butter a 10-inch springform pan, and line it with buttered parchment paper.
  • In a large mixing bowl, combine butter, sugar, eggs, yogurt, and almond extract. Mix well; add in bananas. Add flour, salt, baking powder, and baking soda, cinnamon, and mix gently by hand.
  • Gently add in the blueberries and stir; do not over-mix.
  • Put the batter into the springform pan.
  • Bake for 50 minutes, or until toothpick inserted in the center comes out clean. Let cool for 10 minutes and transfer to a cake plate; serve!
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