Blueberry Banana Pound Cake with Mascarpone Whipped Cream

B and I woke up at 6 am to go to heaven I mean, a pick your own blueberry farm an hour away. It was such a great deal at $2 a lb! Additionally while picking, I happily munched on unlimited blueberries (my blue tongue charged me as guilty).

Chef Uy: Do you think we’d be good hunter gatherers?
B: Are you kidding? You’re a gatherer-eater!

Now blueberry picking is hard work; we planned to pick 10 lbs, but after 2.5 hrs we foraged slightly over 5 lbs and called it a day.

B: Man, everyone seems to pick more efficiently than us! 
N: We’re just taking our time.
B: It’s because they don’t have a Natticakes eating out of their bucket!

Fun fact: Blueberries with the “dusty bloom” means they’re super fresh!

Anyways, we had to use up our blueberries! B begged me for blueberry cake, so I invented a new recipe to use up all my extra ingredients. I had a ton of ripe bananas to use, as well as mascarpone cheese, yogurt, and heavy whipping cream.

Fun discoveries: When I found I didn’t have enough flour, I simply used my blender to grind up oats to make oat flour. It’s so easy to do! Also, supposedly if you coat your blueberries with flour, it prevents them from all sinking to the bottom of the batter.

Just for reference keeping, the cake was inspired by Allrecipes. I’ve changed my recipes so much, that I realized after some research that I no longer need to cite the recipes sources. It’s cool that I can call my recipes my own now. However, I was actually looking for good banana pound cake recipes and was about to use one when looking at my archives, I realized I had already done it and didn’t like it so much. So my record keeping pays off!

This recipe’s definitely a keeper. I wasn’t even able to take a picture before B ate half the cake!

Blueberry Banana Pound Cake with Mascarpone Whipped Cream

Blueberry Banana Pound Cake:
1/4 cup butter, room temperature
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup plain yogurt
3 medium bananas, smashed (1 cup)
1 1/2 cups blueberries

Mascarpone Whipped Cream:
1 cup heavy whipping cream
sugar, to taste
4 oz mascarpone cheese

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9×5 inch loaf pan. In a large bowl, cream the butter and sugar together. Add the eggs and vanilla, mixing well. In another bowl, combine both flours, baking soda and powder, and salt. Stir the dry ingredients into the wet ingredients until smooth, being careful not to overmix. Fold in the yogurt and bananas. Coat the blueberries with flour to prevent them from sinking in the batter and add to mixture. Spread evenly into the prepared pan.

Bake for 1 hr, until a knife inserted into the center comes out cleanly.

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