Step 1

Preheat the oven to 325°F.

Step 2

Line a 9×13-inch pan with parchment paper, with enough paper that paper hangs over the two long sides

Step 3

Grease lightly with baking spray or butter

Step 4

In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars

Step 5

Blend in the eggs one at a time, and whip until creamy

Step 6

Add the vanilla as well as the bananas. Mix until creamy

Step 7

Add the flour, baking soda and salt

Step 8

Stir the mixture roughly, but do not combine completely

Step 9

In a large measuring cup, mix the lemon juice with the milk. (Reserve the lemon zest for the frosting.)

Step 10

With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients. Mix until smooth.

Step 11

Dust blueberries with flour and fold into cake batter.

Step 12

Spread the batter in the prepared pan

Step 13

Bake the cake for 60 minutes, or until a tester comes out clean.

Step 14

When the cake is firm and a tester comes out clean, remove the cake from the oven and allow to cool in pan for 10-15 minutes

Step 15

Run a knife between the cake and the short edges of the pan to help release the cake or lift out by parchment paper. Allow to cool completely.

Step 16

Whip the butter and cream cheese together until very smooth, with no lumps remaining

Step 17

Beat in 1 teaspoon vanilla

Step 18

Add the confectioners sugar, reserved lemon zest, and salt and beat on low speed until combined, then on high until frosting is smooth

Step 19

Spread on cooled cake

Step 20

Garnish with blueberries and sliced almonds if desired