Banana, Yoghurt & Blueberry Cake

[CreamPuff63]

Faffa do you use fresh or frozen blueberries?

[faffa_70]

I use both, depending on what I have!! Most often I have used frozen. I have also left them out when I have had none and just had it as a banana cake 

[kezza]

I used fresh and used half a punnet in each cake.  I paid $4 for my punnet.  Will have another go this weekend following all your wonderful tips.  I always have frozen blueberries in the freezer, so may try these if blueberries too dear.

[Shazzy]

Hope it works for you Kezza - must be a good cake. Will have to try when I get my oven 

[CreamPuff63]

DD got rave reviews at work, they thought it was amazing. She managed to save the last piece for me which is all of 1 inch. But hey! Hope it works kezza

[kezza]

Okay - had the third try and same thing happened, but not as flat as other two. It is still lovely to eat, just won't stay as high as it is when I take it out of the oven .  I did everything you suggested CP.  I'm thinking it could be one of 2 things - my eggs were quite large or the type of yoghurt I am using.  What yoghurt have you used?  I used greek yoghurt.  Nevertheless, I will continue to try as it is just the yummiest cake.

[CreamPuff63]

I use easiyo. Think it was the Greek off memory which is a little hazy. I always use XL size eggs. I must say its not one of light fluffy cakes like a sponge, as it has more of a crumb. At least it tastes nice. Actually what size tin are you using, perhaps if the tin is large it looks flatter. I also put bakingpaper around the edges/sides. I see fresh blueberries are only $3.80 / 250g punnet. Am going to make this cake for my sisters afternoon tea on Saturday.

[kezza]

Thanks CP.  Yes I bought the blueberries at that price and then had another go!

[CreamPuff63]

Kezza, I've got another one in the oven. I used natural yoghurt I think. Hard to remember cos I made it last week but we had a couple of other white yogurts already, but it looked more natural than Greek. Since you've had no success to date, I hold my breath whilst its in the oven hoping its going to work... I'm taking it over to my sisters for her birthday arvo tea as she saw a pic of one on my Facebook.

This is a pic about 10 mins out of the oven and it has deflated to a virtually flat top. I baked it for 55 mins. The second pic you can see its about the height of a box of matches, so it's not a high rising cake. Hope this helps 

[brazen20au]

i haven't made this in years but it was never a high cake - just a very low, dense, moist cake.

[kezza]

Thanks Cp - that is what my cakes look like.  I thought I was doing something wrong, as it rises in the oven and then deflates.  My third cake was definitely the best and it is lovely and moist.  I will keep making it, as I love it.
Brazen, thanks for that - I love anything with banana and blueberries.

[goldfish]

Made this  cake this morning for DS to take along on a car trip - used Jalna's greek style yogurt, almost 3 (very manky) bananas and frozen blueberries.  Somewhere I heard that it's best to coat the frozen berries in flour before adding them to the mixture - and this seemed to work!  They didn't all sink to the bottom as has happened before.  Cut it up into squares on cooling to make it easier for the 4 intrepid travelling young men

My effort didnt seem to rise much either . . but no problem.   This is a fabulous cake and we'll be making it a lot more.

[cookie1]

I imagine the flavour is rather nice.  It's on the 'to make' list.

[cookie1]

I made this today. I haven't cut it yet. I cooked it for about 50 minutes. I did the same as CP and mashed the bananas first in the thermothingy. I took them out and then creamed the butter and sugar without washing the bowl. It didn't rise much but smells lovely. I used fresh blueberries as I had some.

[goldfish]

Bumping    Making this tonight to use up some somewhat overripe bananas