Blueberry Banana Bundt Cake

I like being resourceful in the kitchen, and when I notice ingredients are at the end of their shelf life, I try my best to turn them into a last minute wonder.  I had a couple of bananas and bowl of blueberries that were reaching the end of their prime, so I decided to baked them into a delicious breakfast cake.  I got the recipe from Superfoods RX, but made a couple of substitutions based on what I had in my pantry.  I was a little wary of this cake because there is not that much sugar and no butter, but it was delicious!  Perfect to have in the morning with a cup, or two, of coffee.

Blueberry Banana Bundt Cake 

2 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon cinnamon

1/4 cup cornmeal

1/2 teaspoon salt

1 cup mashed banana

1/2 cup light brown sugar

1 egg

1 egg white

2 tablespoons olive oil

1 1/2 cups half and half

1 tablespoon vanilla

2 tablespoons lemon zest

1 cup blueberries

1 cup dried blueberries

turbinado sugar

Preheat your oven to 350 degrees.  Butter or oil a bundt cake pan.

Sift together the flour, baking powder, baking soda, and cinnamon in a large bowl.  Stir in the cornmeal and salt with a fork.

In a separate bowl add the bananas, brown sugar, egg, egg white, vanilla, olive oil, half and half, lemon zest and mix with a spoon until it is all combined.

Pour the wet mixture into the dry ingredients and carefully mix.  Add both types of blueberries and mix gently until it is barely incorporated.  The trick is to be gentle and not over mix.

Pour the batter into the cake pan and sprinkle some turbinado sugar on top.  Bake for 55 minutes.

Let the cake cool for a couple of minutes before you try to take the cake out of the pan.  Place a plate on top of the cake and carefully flip.  The cake should come right out!  Good luck and good eats.


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