Banana blueberry cakes

These homely little cakes are so easy to make and go perfectly with a hot cup of tea.

  • 20 mins cooking
  • Makes 24 Item
  • Print


Banana blueberry cakes
  • 125 gram (4 ounces) butter, chopped
  • 1/2 cup (125ml) milk
  • 2 eggs
  • 1 cup (220g) caster (superfine) sugar
  • 1/2 cup mashed banana (300g)
  • 1 1/2 cup (225g) self-raising flour
  • 1 cup (150g) frozen blueberries


Banana blueberry cakes
  • 1
    Preheat oven to 180°C/350°F. Grease two 12-hole(⅓-cup/80ml) muffin pans.
  • 2
    Place butter and milk in small saucepan; stir over low heat until butter melts. Cool to room temperature.
  • 3
    Beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar, beating until dissolved between additions; stir in banana. Fold in flour and cooled butter mixture, in 2 batches. Divide mixture into pan holes.
  • 4
    Bake cakes 10 minutes. Remove pan from oven; press frozen blueberries into tops of cakes. Bake a further 10 minutes. Turn cakes, top-side up, onto wire rack to cool. Dust with sifted icing sugar, if you like.


Cakes can be stored in an airtight container for up to 3 days. Cakes are suitable to freeze for up to 1 month.

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