Maddielee, there are two cups of flour in the recipe, but it doesn't sound like PWM forgot the flour in the loaf, just the post.

This kind of Betty Crocker recipe should be pert near foolproof--I wish you had pictures.

How was the crumb? Was it dry, moist, wet? Dense, open or lacy? How does it taste?

I'm trying to imagine what you said, and am imagining that all the blueberries clumped in the center. Where there are too many berries there's not enough cake to make a stable structure.

If you think that is what happened, next time, take a couple spoons of the flour and lightly cover the (not wet) berries with it. That will help keep them well distributed.

Im going to guess that you just left out the 2 C of flour from the *posting* of the recipe, but you DID use 2 C of flour in the mixing of ingredients.

That being said:

What size loaf pan did you use, and did you use fresh or frozen blueberries?

I agree with plllog about lightly "covering" the blueberries -- for me, using fresh blueberries works best for me because I have experienced them all sinking to the bottom--and using frozen blueberries just made a mess! YMMV :O)

Assuming you did use flour in the recipe (because if you didn't, we can just stop here), did you cream the butter and sugar according to the directions?

Your recipe sounds very similar to Ina's except for butter instead of oil. I've made it with and without blueberries.

Lemon Yogurt Loaf Cake

Sorry, I did forget noting the flour in the thread but, of course, used 2c flour when I made the loaf. Used a 5" x 10" loaf pan instead of a 5" x 9". Was the pan size the problem? Creamed the butter and sugar as specified ("Beat butter and granulated sugar with electric mixer on medium speed until smooth.") The frozen berries were evenly distributed and did not sink to the bottom or clump to the center. The loaf tasted all right but was very moist and dense. Wish I had a picture, too, because I know it's hard to visualize a loaf that split down the middle, all the way to the bottom of the pan leaving two sides about 1/2' apart. Really appreciate everyone's effort to help. Many thanks.

Baking powder/soda fresh?....all i can think of. Also, i've noticed when i make my EnglishMuffins, since i can only make 4 at a time and have batter for 12...the last four are less 'alive' so i add an extra pinch of of soda to the last batch.

If your batter sat for a short time it may have lost its 'umph'. Though i doubt you would wait with frozen berries.

Frozen berries are very wet. I often toss in powdered tapioca to absorb some of that thawing liquid. And often add half the berries to the top 15 min into baking just dropping on top.

Could also get your oven pre-heated at a higher temp, then drop to recipe temp when going into the oven...

just some thoughts

Some cracking is normal and expected. I suspect it was the pan size and possibly doubling the leavening.

Reasons for cracked crust:

1. The large mass of batter in the loaf pan heats slowly. Therefore it is desirable to allow time for the leavening agent to react, and an increase in volume to take place, before the crust sets. When this procedure is followed a baked product with a smooth, rounded crust results. When baking is too rapid, a cracked top crust and a more solid crumb will result.

2. Using long narrow pans will result with a crease or small crack on top. Consistency of batter will influence the depth of the crack. Batter touching the pan bakes first. As batter warms to baking temperature, it thins and allows a film of fat and sugar to run towards the center of the crust; thus a shiny line or a sticky crack forms down the center of the loaf.

3. A crack forms because the unbaked batter under the crust "erupts" when the leavening agent reacts. An extreme "eruption" may indicate the incorrect amount of leavening was added.

Baking hints to prevent cracked crust.

1. Preheat oven to 350°F and bake quick bread AS SOON AS MIXED.

2. Preheat oven to 375-400°F. Cover quick bread and allow to stand at room temperature 20-30 minutes before baking.

3. Tent a piece of heavy foil over the top of the loaf pan filled with batter. Allow foil to remain until batter rises and begins to brown, then remove foil carefully so that you don't touch the soft crust. This keeps the top moist and prevents a heavy crack from forming.

-Grainlady

I'm guessing it has to do with oven temperature and super cold batter due to the frozen berries.