Banana-Blueberry Snack Cake with Blueberry Glaze

Imagine if banana bread and a blueberry muffin had a baby. That's what this super moist cake is like. A vanilla-scented batter, brimming with creamy bananas and tart blueberries. Then that glaze... a sweet and colorful blend of powdered sugar, blueberry preserves and milk. An unstoppable cake on every level.

And since banana bread and blueberry muffins are welcome any time of day, this cake is perfect for breakfast, brunch, midday snacking, and dessert. That's why I called it a "snack" cake. Fits the bill morning, noon and night. 

This cake also kind of reminds me of a fruit smoothie. You know the flavor I mean, right? Bananas, blueberries, vanilla (especially if you add vanilla protein powder). Imagine that smoothie turned into a moist cake with a tender crumb? Serve this with a cup of joe and your day is off to a GREAT start! 

Banana-Blueberry Snack Cake with Blueberry Glaze 

Cooking spray
2 3/4 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 large ripe bananas, mashed (1 cup)
1 tablespoon pure vanilla extract
1 1/4 cups buttermilk
1 cup fresh or frozen blueberries, keep frozen until ready to use
For the glaze: 
1 cup powdered sugar
2 tablespoons blueberry preserves
1 tablespoon milk

Preheat the oven to 350 degrees. Spray a 9×13-inch pan with cooking spray.
To make the cake, in a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
In the bowl of an electric mixer, beat the butter and granulated sugar together until well blended. Beat in the eggs, one at a time. Beat in the bananas and vanilla. Scrape down the sides of the bowl.
With the mixer on low speed, beat in half of the flour mixture. Beat in all of the buttermilk. Beat in the remaining flour mixture until just blended; don't overmix (small lumps are OK). Fold in the blueberries.
Transfer the batter into the prepared pan smooth the surface. Bake for 30 to 35 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the cake on a wire rack. Cool completely before glazing.
To make the glaze, whisk together all the ingredients until smooth. When the cake is cooled, drizzle the glaze over top.
Cut into squares and serve. Store leftovers in an airtight container.
Serves 16-24