Sometimes you make a cake for dessert and it’s dark out and your kitchen has terrible lighting. So you can’t photograph the cake until the morning when you have natural light. But you also can’t wait until the morning to eat the cake. So . . . that’s my explanation for why there are no full cake pictures. Only cut cake pictures. Because life you know. I can’t not eat food so that it will photograph pretty, that’s not how food works in my world.
And this way you get to see all the bursting blueberry goodness that’s going on inside that cake. This is such a good summer cake. It’s got banana, blueberries and lemon. It’s summertime and fresh and fruity! And here in Ontario it is finally the time of year where we get lots of amazing delicious fresh fruit and vegetables. Fruit and vegetables that is grown in Ontario and just tastes so much better! I had bought a big thing of blueberries from the states (not knocking American fruit but by the time it’s travelled all the way here to Toronto, it is just not the same) and comparing it to fresh Ontario blueberries . . . well there is no comparison.
Blueberries have recently become my go to fruit. They seem to keep longer than raspberries and strawberries in the fridge and they are so delicious sprinkled on my morning granola, or sometimes I just pour myself a bowl of blueberries with coconut milk and eat them up with a spoon!
I had a surplus of blueberries and some brown bananas and a single lemon in my fridge. I wanted to make a banana blueberry cake and when I was flipping through my cookbooks I found the perfect recipe, with lemon buttercream frosting to boot! I like this cake because it isn’t supposed to look perfect. It isn’t a stately vanilla cake, with beautiful frosting, standing all icy and perfect. It’s a bit messy, with blueberries bursting out of it, and icing hanging off the edges. Don’t mind the air conditioning tubes in the background . . . they’re a bit messy too. It’s life!
Frosting and blueberries for days! I found the recipe in Chloe’s Vegan Desserts and just made a few tiny adjustments. A cookbook I’ve probably mentioned a million times at this point. I just have not yet had a dud when baking from her books. Everything is incredible. That woman deserves awards and recognition for the things she has done for vegan/allergy friendly baking. Honestly.
I also enjoy how with the cake cut it looks like a heart from above. Because cooking is love. That’s how I was raised and how I live! I love making delicious things for the people I love (myself included) I’m planning a little back garden hang out with some friends and I am having the best time deciding what to make and serve. Cupcakes, cocktails, something savoury.
The lemon buttercream really sets this cake up to win. Elevates it from a breakfast cake to a decadent dessert. Although, not going to lie, I had it for breakfast, more than once. After all banana and blueberries spell out breakfast to me! Summer is so short in Canada that it’s important that we suck up every single moment of it. That means lots of cake! Cake and pie on patios and in gardens. Spending all day outside, swimming in lakes and laying in parks reading our favourite books. Cake is a good start to living out your summer life to the fullest!
2 cups all purpose flour
1 cuo sugar
1tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1 cup mashed bananas
1 cup soy milk
1/2 cup canola oil
1 tbl apple cider vinegar
1 tbl pure vanilla extract
1 1/2 cups blueberries (plus extra to top the cake)
Grease two 9″ round cake pans, cut parchment paper to fit the bottom of each pan
Set oven to 350
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger
In a medium bowl (or use your largest liquid measuring cup, that’s what I do!) combine the mashed banana, soy milk, oil, vinegar and vanilla
Add the wet ingredients to the dry ingredients and mix to combine
Gently fold in the blue berries
Split the batter evenly in between the two cake pans
Bake for 30-35min.
1/2 cup vegetable shortening
1/2 cup vegan margarine
2-3 cups powdered sugar
1 tbl lemon zest
3-5 tbl fresh lemon juice
Beat together the shortening and margarine until light and fluffy
Beat in the powdered sugar and lemon zest
Add the lemon juice a tbl at a time until the desired consistency is reached
When the cake is cool spread frosting over each cake layer and assemble the cake!
Sprinkle blueberries on top for garnish