Blueberry Banana Cake

• 4 ripe bananas (500 g)
• 1 tablespoon lemon or lime juice (20 g)
• 3 cups blueberries (500 g)
• 2 tablespoons flour for coating the blueberries (20 g)
• 1 1/4 cups butter at room temperature (280 g)
• 1 teaspoon salt (4 g)
• 1 1/4 cups sugar (240 g)
• 4 medium eggs (200 g)
• 4 1/4 cups all-purpose flour (520 g)
• 4 teaspoons baking powder (20 g)
• 1 teaspoon baking soda (4 g)

• 1 banana sliced (200 g)

Instructions for the Batter

1. Begin by blending the bananas with the lemon juice and set the mixture aside.
2. Sift together the flour, baking powder, and baking soda to avoid lumps.
3. In a large bowl or using a stand mixer, beat the butter with the salt and sugar until creamy. Gradually incorporate the eggs, continuing to beat until the mixture becomes light and fluffy.
4. Gradually add one-tenth of the flour mixture to the butter mixture, alternating with the banana puree, and finish with the remaining flour. Mix until the ingredients are just combined.

Preparation of the Blueberries

1. Use fresh blueberries to avoid excessive liquid release; if using frozen blueberries, rinse and dry them well.

Preventing Fruit from Sinking

1. Lightly coat the blueberries with flour before adding them to the batter. Mix quickly to evenly distribute the flour, and pour the batter into the prepared pans.

Baking

1. Preheat the oven to 325°F (160°C fan-forced). Bake the cakes for about 50 minutes. Check doneness by inserting a toothpick into the center: if it comes out clean, the cakes are done. Let them cool for 30 minutes before removing from the pan.