Brown Butter Banana Blueberry Cake with Blueberry Cream Cheese Frosting

For the cake:

Preheat oven to 350 F.

In a medium saucepan add your butter and heat over medium/low heat. Melt and brown the butter until it gives off a slightly nutty/toffee scent. Should take about 5 minutes.

In the bowl of an electric mixer cream sugar, bananas and cooled brown butter together. Slowly add in your eggs while mixing on medium low. Pour in your flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix until combined. Gently fold in your berries.

Pour cake batter into a greased 8×8 or 9×9 baking dish and bake for 30-35 minutes or until a toothpick is inserted and comes out clean. Remove from the oven and set aside to cool before frosting.

For the frosting:

In the bowl of your electric mixer cream the cream cheese and berries together until you get a faint purple color … You want the mixer to go ahead and mash your berries up a bit. Mix in lemon zest, sugar, and salt. You can add more sugar if you want a stiffer frosting or add less for more creamy and loose. This frosting is very lumpy and rustic looking.

Frost cooled cake. I chose to layer the cake with fresh berries on top of the frosting so we had layers of blueberry goodness! You can choose to do the same or serve it as is!