Heat oven to 350°. In large mixer bowl combine sugar, butter, buttermilk,
eggs and vanilla. Beat at medium speed, scraping bowl often, until creamy
(1-2 minutes). Add bananas; continue beating until well mixed (1 minute).
Add flour, baking soda and salt. Beat at low speed until moistened (1-2
minutes). By hand, stir in blueberries. Spoon into paper-lined muffin cups.
Bake for 25-30 minutes or until toothpick inserted in center comes out
clean. Remove from pan. Cool. Just before serving, sprinkle tops of cakes
with powdered sugar. Yields 20 snack cakes.
NOTE: 1 teaspoon lemon juice or vinegar plus enough milk to equal 1/4 cup
can be substituted for the 1/4 cup buttermilk.
LAND O LAKES BUTTER RECIPE
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