Banana & Blueberry Cake with Vanilla Buttercream and Caramel Drizzle

Preheat your oven to 350 degrees.

In a small bowl mash the bananas and mix with the eggs, vanilla and yogurt.

In a large bowl, using a hand mixer, cream together the room temp butter with the brown sugar and granulated sugar until light and fluffy.

In a small bowl mix together the flour, baking powder, baking soda and salt.

Toss the blueberries with a 1/4 cup of flour in a small bowl and set aside.

Add half the banana mixture to the butter and sugar mixture and mix with the hand mixer until mostly combined.

Add half the flour mixture next and again mix until just mostly combined.

Next add the remaining banana mixture, mix. Followed by the remaining flour mixture, mix. Do not over mix.

Using a spoon or rubber spatula, gently stir in the blueberries.

Prepare two 9 or 10 inch round baking pans with butter or sprayed with non stick spray. Divide the batter evenly between the two pans.

Place the pans on a large baking sheet and bake for approx 45 minutes or until a toothpick comes out clean. Rotate the pans once halfway through the cooking time for even baking.

Allow the cakes to cool completely.

While they are cooling you can make the buttercream. In a large bowl add the butter, powdered sugar, vanilla and whipping cream. Whip with a hand mixer until light and fluffy {will take about 5-6

minutes depending on the strength of your mixer}.

Once the cake is completely cooled you can frost it. Place one cake round onto a platter or cake stand and add a thin layer of the buttercream to cover the top. Carefully place the other round directly on top and frost the entire cake.

For the caramel drizzle, place the caramels and cream into a small saucepan over very low heat. Stir constantly until melted and smooth. Allow the caramel to cool before drizzling over the cake.