Banana Blueberry Cake

I made this dessert last night, too... also a new-to-me recipe, and it was soooo good!  Tasted a lot like banana bread with blueberries in it (so, of course, Brian was a big fan!).  I did make it with the frosting, but probably will do it differently the next time (and there will definitely be a next time!) - frosting is uber-sweet.  This would be yummy in a bundt pan with a lemon glaze or sifted powdered sugar on top, instead of the frosting.  This could even be considered a breakfast cake!

Banana Blueberry Cake

1 c. sugar
½ c. butter (1 stick), room temperature
2 eggs
¼ c. buttermilk
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. salt
3 large, very ripe bananas, mashed fine
1¼-1½ c. fresh or frozen blueberries (optional)

Preheat oven to 350 degrees.
Grease and flour a 9x13 pan and set aside.
In a roomy bowl, cream together the sugar and butter.
Add the eggs, buttermilk, and vanilla and blend until smooth.
In a separate bowl, sift together the flour, baking soda, and salt.
Gradually add to the batter and mix well.
Stir in the mashed bananas.
Fold in the blueberries, if using.
Pour into the pan and bake at 350 degrees for about 35 minutes.
Frost, if desired.


FROSTING (optional):
    1 c. butter (2 sticks), room temperature
    2 tsp. vanilla
    4 c. powdered sugar, sifted
    6 Tbsp. milk, divided

Cream the butter and vanilla together on medium speed with an electric mixer.
Alternate adding powdered sugar and milk; mixing well on low speed after each addition.