Banana Blueberry Breakfast Cake with Berry Yogurt Icing Recipe
Introduction
This Breakfast Cake is a moist and fruity treat perfect for starting your day on a sweet note. Packed with bananas, blueberries, and mixed berries, it combines natural sweetness with a creamy yogurt topping for a delightful morning indulgence.
Ingredients
- 2 ripe bananas
- 185g golden caster sugar
- 125ml sunflower oil
- 4 eggs
- 1 tsp vanilla extract or bean paste
- 225g self-raising flour
- 100g blueberries
- 150g frozen mixed berries
- 1 tbsp maple syrup (plus 1 tbsp more for yoghurt topping)
- Edible flowers (optional, for decoration)
- 250g thick Greek strained yogurt
Instructions
- Step 1: Preheat the oven to 190°C (170°C fan) or gas mark 5. Line a 20 x 25 cm cake tin with baking parchment.
- Step 2: In a large bowl, mash the bananas with a fork. Stir in the golden caster sugar, sunflower oil, eggs, and vanilla extract until well combined.
- Step 3: Gently fold in the self-raising flour until there are no lumps left. Then carefully fold in the blueberries.
- Step 4: Pour the batter into the prepared cake tin, smoothing the top with a spatula.
- Step 5: Bake for 30-35 minutes, or until the cake is golden brown and springs back when lightly pressed in the center. Allow the cake to cool completely in the tin.
- Step 6: While the cake cools, warm the frozen mixed berries with 1 tablespoon of maple syrup in a small pan over low heat until soft and juicy.
- Step 7: Strain the softened berries to separate the juice. Set the berries aside, then return the juice to the pan and simmer for a few minutes until slightly thickened. Let it cool.
- Step 8: Mix the Greek yogurt with 1 tablespoon of maple syrup, then dollop it over the cooled cake, spreading gently with a spoon or spatula.
- Step 9: Drizzle the cooled berry sauce over the yogurt, using a spoon to ripple the sauce through.
- Step 10: Spoon the reserved mixed berries on top, and finish by decorating with edible flowers if using. Serve and enjoy!
Tips & Variations
- Substitute frozen mixed berries with fresh ones in season for a brighter flavor.
- Use honey instead of maple syrup for a different kind of sweetness.
- Add a handful of chopped nuts to the batter for extra texture.
- If you prefer a dairy-free option, replace the Greek yogurt with coconut yogurt.
Storage
Store the cake in an airtight container in the refrigerator for up to 3 days. The topping is best added fresh before serving. Reheat slices gently in the microwave if you prefer it warm, but be careful not to melt the yogurt topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use normal flour instead of self-raising flour?
Yes, you can use plain flour but add 2 teaspoons of baking powder to help the cake rise properly.
Can I make this cake in advance?
Yes, you can bake the cake a day ahead and store it in the fridge without the topping. Add the yogurt and berry sauce just before serving for the freshest taste.
PrintBanana Blueberry Breakfast Cake with Berry Yogurt Icing Recipe
This delicious Breakfast Cake combines ripe bananas, juicy berries, and a moist, tender crumb for a wholesome start to your day. Perfectly sweetened with golden caster sugar and maple syrup, it’s topped with Greek yogurt and a luscious berry sauce for an elegant finish that’s as nutritious as it is flavorful.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast Cake
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Cake
- 2 ripe bananas
- 185g golden caster sugar
- 125ml sunflower oil
- 4 eggs
- 1 tsp vanilla extract or bean paste
- 225g self-raising flour
- 100g blueberries
Berry Sauce
- 150g frozen mixed berries
- 1 tbsp maple syrup
Icing
- 250g thick Greek strained yogurt
- 1 tbsp maple syrup
Decoration
- Edible flowers (optional)
Instructions
- Prepare the cake batter: Heat the oven to 190C/170C fan/gas 5 and line a 20 x 25cm cake tin with baking parchment. Mash the bananas in a large bowl with a fork until smooth. Stir in the golden caster sugar, sunflower oil, eggs, and vanilla extract or bean paste until fully combined.
- Add flour and blueberries: Gently fold in the self-raising flour until no lumps remain. Carefully fold in the blueberries ensuring they’re evenly distributed throughout the batter.
- Bake the cake: Scrape the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and springs back when lightly pressed in the center. Remove the cake from the oven and leave it to cool completely in the tin.
- Prepare the berry sauce: Place the frozen mixed berries and maple syrup in a small pan over medium heat. Warm gently until the berries soften and release their juices. Strain the mixture, reserving the juice separately from the softened berries. Return the juice to the pan and simmer for a few minutes until it thickens slightly. Remove from heat and allow the sauce to cool.
- Make the yogurt icing: In a bowl, mix the thick Greek yogurt with maple syrup until smooth and creamy.
- Assemble and decorate: Once the cake is completely cool, dollop the yogurt mixture over the top and smooth it out with a spatula or spoon. Drizzle the cooled berry sauce over the yogurt icing and use a spoon to gently ripple the sauce for an attractive effect. Spoon the softened mixed berries on top and finish with edible flowers if desired for a beautiful presentation before serving.
Notes
- Ensure the bananas are very ripe for maximum sweetness and moisture in the cake.
- You can substitute frozen berries with fresh ones if preferred.
- The cake can be stored covered in the fridge for up to 2 days, best enjoyed fresh.
- Edible flowers are optional but add a lovely aesthetic touch for special occasions.
- Make sure the cake is completely cooled before adding the yogurt topping to prevent it from melting.
Keywords: banana cake, breakfast cake, blueberry cake, Greek yogurt topping, berry sauce, maple syrup, healthy breakfast dessert
