Blackberry Lemon Yogurt Cake
on Jul 02, 2020, Updated May 03, 2026
This post may contain affiliate links. Please read our disclosure policy.
This blackberry lemon cake is a simple single layer cake recipe where the berries do the decorating. Greek yogurt makes the cake moist and gives each bite a little bit of its signature tang. You can use fresh or frozen berries, but I prefer frozen because they’re more juicy and jammy and end up streaked throughout the citrusy, vanilla cake.
Table of Contents
Why You’ll Love Ths Recipe
It’s perfect if you like easy baking that looks impressive. I’m not a cake decorator. That’s why I like recipes that are meant to look rustic. There’s no pressure or artistic skill required.
Greek yogurt makes the crumb tender. Similar to my raspberry buttermilk cake, the acidity in yogurt adds flavor while helping the cake rise, so each bite is delicate and soft.
You can serve this cake for more than just dessert. It also works for Mother’s Day or Easter brunch or afternoon tea. Each bite is light and lemony with fruit.
The Ingredients
This is what you need:
- Blackberries: As mentioned, fresh or frozen berries work in this recipe. Frozen spread more and are jammier in the cake.
- Greek yogurt: I always have 2% yogurt in my fridge for breakfast and snacks, which is why it’s my pick. I’ve tested this cake with whole milk yogurt. It does give it a little more richness, but it’s not enough for me to buy a container of yogurt just for this recipe.
- Vegetable oil: I use a neutral oil like sunflower or canola oil. If you want more Mediterranean flavor, you can substitute with olive oil.
- Sugar: The cake is sweetened with granulated sugar. I also mash the blackberries with a tablespoon of sugar before adding them to the batter in the pan.
- Eggs: The recipe calls for 2 large eggs.
- Vanilla extract brings out that nice and buttery vanilla flavor.
- Flour: The cake uses all-purpose flour.
- Baking powder helps the cake rise, making it fluffy and soft.
- Kosher salt: Even in sweet recipes, a small amount of salt is the the on-switch for all the flavors.
How To Make This Blackberry Lemon Cake
Preheat the oven to 400 degrees F. Grease a 9-inch round cake pan with non-stick cooking spray and line it with parchment.
1. Combine the dry ingredients. That includes the flour, baking powder and salt.
2. Prep the wet ingredients. Using your fingers, rub the lemon zest into the sugar. It will release beautiful lemony fragrance and flavor. Then whisk in the yogurt, oil and eggs.
3. Fold the dry ingredients into the wet ingredients. It’s important to do this gently and not stir vigorously or you will end up with tunnels and air pockets in the cake.
4. Mash the blackberries with sugar.
5. Assemble everything in the pan. Spread a cup of batter on the bottom. Then spoon half the berries over it. Spread in the rest of the cake batter and top it with the other half of the blackberries.
6. Bake the cake. Give it 30-35 minutes. You’ll know it’s ready when it springs back when you press the top and if you stick in a toothpick, it should come out without any cake crumbs on it.
Serving
Allow the cake to cool for a half hour or so before taking it out of the pan. Then you can eat it warm or at room temperature. I like the cake on its own, but you can serve it with vanilla ice cream or whipped cream on the side.
More Fruit Dessert Recipes
Sour Cherry Crumble
Cherry Pistachio Cake
Ginger Lime Mixed Berry Crumble
Blackberry Lemon Yogurt Cake
Ingredients
- Non-stick cooking spray
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plus 1 tablespoon granulated sugar
- 1 lemon, zest
- 3/4 cup 2% Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 10 ounces frozen or fresh blackberries, thawed if frozen
Save this recipe
Get it sent to your inbox plus new recipes every week.
Instructions
- Preheat the oven to 400 degrees F. Grease a 9-inch cake pan with non-stick cooking spray and line the bottom with parchment paper.
- In a medium bowl, combine the flour, baking powder and salt.
- In a large bowl, rub 1 cup sugar with the lemon zest until the sugar is moist and fragrant. Whisk in the yogurt, vegetable oil, eggs and vanilla extract.
- Fold the dry ingredients into the wet ingredients until just combined.
- In a small bowl, use a fork to mash the berries with 1 tablespoon granulated sugar.
- Spread 1 cup batter into the bottom of the prepared baking pan. Spoon over half the blackberries. Spread the remaining batter into the pan and top with the rest of the blackberries.
- Bake for 30-35 minutes until the top of the cake is golden brown and a toothpick inserted in the center comes out clean. You should be able to gently press the top of the cake and it will spring back.
- Cool the cake in the pan for 30 minutes before removing and cooling on a wire rack. Serve warm or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe turned out amazing! The texture reminds me a little of Costco muffins and thats how I will be making my next batch. Very good recipe and very versatile. Flavor is spot on, the yogurt is perfect in it for both texture and flavor.
I made this today and WOW is this delicious! It’s so versatile that you can eat it as a breakfast cake or add a whipped cream or cream cheese frosting and you have dessert. I’ll be keeping this on rotation for sure. Thank you