Blueberry, banana & poppy seed cupcakes sensibly say goodbye to blueberry season

Banana Blueberry Poppy Seed CupcakesWe are quite fond of cake in Gourmandistan. But with our small population, cakes often last past their enjoyment date. Of course Steve is not above trying to reduce the surplus by sneaking bits and pieces from under the cake dome, often late at night or when Michelle isn’t looking. But even these predations cannot stop the inevitable sections stuck in the freezer (where they are never quite as good once thawed) or a slide into the chicken bucket. And sometimes, even Steve only wants a little taste of cake. While we certainly can’t say Gourmandistan came up the idea of cupcakes, our republic may be the first to convert Flo Braker’s recipe to tiny, manageable servings. And we must say they’re pretty darned good.

Banana Blueberry Poppy Seed Cupcakes

We were once again trying to handle some surplus blueberries that Steve panic-bought as the season ended, before he discovered the bounty of blackberries available for the picking. Michelle, who has made this recipe in its original cake form before, remembered she had some frozen bananas on hand, and decided to see if she could successfully translate her adjustments into cupcake form. In Baking for All OccasionsBraker uses a lemon drizzle to “decorate” her cake, but we do things a bit more decadently in Gourmandistan.

Banana Blueberry Poppy Seed CupcakeFinished with a cream cheese icing and decorated with sugared berries, these little beauties delivered a very satisfying mouthful. So satisfying, in fact, that Steve pilfered a few leftovers on their way to the freezer. We may try to be sensible in Gourmandistan, we are not completely immune to temptation.


  • Servings: about 18 cupcakes
  • Print

(adapted from Flo Braker’s Baking for All Occasions)

  • 1-3/4 c. (7 oz.) cake flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 rounded TB poppy seeds
  • 3/4 c. mashed ripe bananas
  • 1/3 c. + 1 TB buttermilk
  • 1 tsp. vanilla extract
  • 1 stick (4 oz.) soft unsalted butter
  • 3/4 c. (5-1/4 oz.) sugar
  • 2 eggs, lightly beaten
  • 1 generous c. blueberries

Preheat oven to 350° F, with rack in center. Fill 18 muffin pans with cupcake liners.

Sift together flour, baking powder, baking soda and salt. Add poppy seeds.

In a small bowl, mix together bananas, buttermilk and vanilla.

Beat butter in the bowl of an electric stand mixer for about a minute until creamy. Scrape down side of bowl. At medium speed, slowly add sugar and continue beating for 2 to 3 minutes, scraping down side of bowl from time to time.

With mixer running at medium speed, slowly add eggs. Continue to beat until fluffy, about 2 minutes. Turn mixer down to low and add banana mixture, just until blended. Then add flour mixture, about 1/3 at a time, still at low speed. Stir in blueberries.

Fill muffin cups about 2/3 full and level off with a knife or spoon. Bake for about 18 minutes until done.

Let cool on a wire rack.

Top with a cream cheese icing. This is a good one. And, if you’re really into it, top with these sugared blueberries.


  1. Lmao re panic bought blueberries and s batch of cupcakes for a land of such small population. Isld happily move there for these alone. The cream cheese frosting on blueberry cupcakes is quite posdibly my favorite combo ever. These look seriously delicious. And I do like the idea of freezing them even if it’s not quite as good.

    • One of the few consolations of living in the middle of nowhere is that we have room for a big freezer out in the garage. If the worst happens, well, at least we’ll have cupcakes, right??

  2. Never tried bananas and blueberries together but it sounds like a great idea — and I’ve quarts of blueberries in the freezer. I missed strawberry season and like Steve, panicked when I finally got to the farmers market, buying plenty of blueberries and tart cherries.

  3. These look like something that would have been served in the Afternoon tea land of Enid Blytons Magic Faraway Tree! Excellent use of frozen bananas 😊

  4. Goodbye to your blueberry season means its Hello blueberry season on my end and the first thing I will make might be this recipe of yours once it comes out

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