My husband is a huge fan of all things blueberry, so my girls and I wanted to come up with something fun for his birthday. We decided to make little blueberry banana cakes that we topped with a dollop of cream cheese frosting and homemade blueberry jam sauce. It was a hit! You can, of course, make these in cupcake tins, but one of my favorite purchases has been a couple square shaped cupcake-style tins. These are delicious! Enjoy!
Served up for a birthday treat!
Very happy eaters at this house.
Mini Blueberry Banana Cakes with Cream Cheese Frosting and Blueberry Sauce
Makes 24 cupcake-size cakes
Preheat the oven to 350 F. Butter 24 muffin-sized square or round tins.
In a large bowl, mix together the dry ingredients:
1 1/2 cup Kristin's Gluten-Free Flour Mix
1/2 cup coconut flour
1 tsp xanthan gum
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
In a mixer or bowl combine:
3 overripe bananas, mashed
3/4 cup milk
1 cup sugar
1/4 cup oil
2 eggs
1 tsp vanilla extract or vanilla bean paste
In a small bowl, toss together: *(This helps the blueberries from sinking in the batter, keeping them nicely suspended)*
1 - 1 1/2 cup frozen wild blueberries
Add the dry ingredients to the wet ingredients. Carefully fold in the blueberries, just until evenly combined. Divide the batter evenly between the 24 buttered tins.
Ready to bake!
Bake at 350 F for 17-20 minutes, until nicely golden. Remove from oven, let rest 2-3 minutes, then remove the cakes from the pan onto a cooling rack to fully cool. 
Fresh from the oven. Resting 2-3 minutes before removing from pans.
We enjoyed these. Yum!
They were so pretty.
Top each cooled cake with a small piping of cream cheese frosting and a generous spoonful of blueberry jam sauce.
Blueberry Jam Sauce
In a medium saucepan, bring to a boil over medium heat, let simmer for 10-15 minutes:
2 cups frozen wild blueberries
1/2 cup sugar
3/4 cup water
If you'd like it a little thicker (I do!), mix together in a small bowl:
1/4 cup water
1 - 2 Tbsp cornstarch
Mix in just enough of the cornstarch to thicken the sauce to desired consistency. Aim for a looser consistency, since it will thicken more as it cools. Transfer to a glass dish and let cool at room temperature. You can refrigerate any leftovers.
Blueberry jam, just cooling before serving!
Cream Cheese Frosting
This makes a light amount of frosting. If you'd like more, double the recipe here.
1 1/2 cups powdered sugar
1 - 2 Tbsp butter, softened
2 oz. cream cheese, softened
1/2 - 1 tsp vanilla extract
Beat until nice and fluffy. If you find you'd like it thinner, you can add a little milk to use it more as a drizzle than a frosting. Transfer cream cheese frosting into a freezer ziploc bag, snip the end, and pipe over cooled cakes.
Topped with cream cheese frosting! So cute!
Mmm...
Ready to serve! Yum!
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