a couple of days ago when i made this banana blueberry pound cake, my sister joked about how the two of us react to discovering fruits in our home:
fattydumpling: oh, look! blueberries to eat whole for a healthy breakfast!
me: oh, look! blueberry to add to a cake to eat for breakfast!
okay, to be honest, i’m pretty sure those weren’t her exact words. but she’s getting kookier and kookier these days it’s hard to understand her! still, it’s true: i do really like cake for breakfast… it’s not like i’m going to go on a sugar high! i’m good with moderation. that’s real important. cake for breakfast sets a great mood for my day. and it also carries me on throughout my day–given i drink a glassful of milk, and maybe have some fruit. and maybe some yogurt for extra good measure.
anyhow, i made this banana blueberry pound cake a couple of days ago, and it was really good! i got the recipe from sing for your supper, replaced the vegetable shortening with margarine and an egg with banana. i like the sweet flavour added with the banana, paired with the tartness of the berry. and this cake has a killer crust–cake crust is so yummy! i do hope you can pardon me if i sound a little too squeal-ly and excited; i’ve been deprived of cake for a little while now and the reunion feels like hearts meeting stars. i shall be making this over and over.
recipe: banana blueberry pound cake
adapted from sing for your supper’s blueberry pound cake
3/4 cups margarine or butter
1 cup sugar
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
1 heaping cup fresh or frozen (un-thawed) blueberries
2 bananas, mashed
preheat your oven to 350 degrees fahrenheit. grease and flour a 9 x 5 loaf pan.
in a large bowl, cream the margarine/butter and sugar. add eggs, one at a time, beating after each addition. in another bowl, stir together the dry ingredients. add the dry ingredients to the margarine mixture alternately with the milk, starting with flour and ending with flour. mix in the vanilla and bananas. fold in the blueberries.
pour batter into the loaf pan, and bake for 60-70 minutes, until a toothpick inserted in the center of the cake comes out clean.
eat for breakfast!