Cakes & Bakes: Banana blueberry cranberry buttermilk cake

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slice of banana blueberry cranberry buttermilk cake with cup of tea | H is for Home

We always have a stash of berries in the freezer. It’s usually a lot cheaper than fresh – and often more nutritious, not deteriorating on the supermarket shelves over time. And it means you can get hold of them all year round. It’s usually blueberries from Morrisons, only £2 for a 350 gram container. Sometimes it’s strawberries from Lidl.

I bought a container of fresh cranberries at Christmas when they were on offer, and put them straight into the freezer with the intention of doing something with them at a later date. The first thing I did was to use some of them in a smoothie. I thought the smoothie was quite tasty but after the first sip, Justin pulled a face like he’d just sucked on a lemon!

My second cranberry endeavour has been much more successful. I made a banana blueberry cranberry buttermilk cake. ‘Tasty. More an afternoon cake with a cup of tea, than a dessert cake.’, was the verdict. I think that meant he approved!

Cakes & Bakes: Banana, blueberry & cranberry buttermilk cake

Cook Time: 40 minutes

Yield: makes 8-10 slices

Cakes & Bakes: Banana, blueberry & cranberry buttermilk cake


  • 115g butter, softened
  • 250g caster sugar
  • 2 eggs
  • 60ml buttermilk
  • ½ teaspoon vanilla extract
  • 300g plain flour
  • 1tsp baking powder
  • ¼tsp bicarbonate of soda
  • pinch tsp salt
  • 3 bananas
  • 100g blueberries
  • 50g cranberries (I used frozen blueberries & cranberries, but you can use fresh if it's in season)


  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. In a food processor, using the K-beater attachment, cream the butter & caster sugar until fluffy
  3. In a small measuring jug, lightly beat the eggs, before adding them to the butter & sugar, a little at a time, mixing after each addition
  4. Mix in the buttermilk and vanilla extract
  5. In another medium-sized mixing bowl, sift all the dry ingredients together - flour, baking powder, bicarb & salt
  6. Add the dry to the wet mixture in 3 stages, mixing after each addition
  7. Roughly slice the bananas and mix into the batter
  8. With a spatula, fold in the blueberries and cranberries
  9. Pour the batter into a greased 23cm/9inch loose-based deep sandwich cake tin and make level with the spatula
  10. Bake for 35-40 minutes or until an inserted skewer comes away clean
  11. Leave in the tin for 5 minutes before running a sharp knife around the inside circumference of the tin and easing it away
  12. Allow to cool on a wire rack