Blackberry Lemon Yogurt Cake

Sliced blackberry lemon cake on a serving plate.

5 from 2 votes

Blackberry Lemon Yogurt Cake

This blackberry lemon yogurt cake proves that berries make basic vanilla cake pretty special. Baked in a round cake pan, it’s an easy dessert.

Prep Time15

Cook Time30

Total Time45

Course: Cakes, Pies & Tarts

Cuisine: American

Servings:

Author: Paige Adams

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

Makes: 9inch round

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

You can substitute with other types of berries. If they are frozen, look for a blend of blueberries, blackberries and raspberries. If it does have strawberries, you will need to chop them if they are whole.

The cake is best eaten in 1-2 days. Store in an airtight container at room temperature. If you want to save the cake longer, you can keep it in the freezer wrapped tightly in plastic wrap. Thaw at room temperature. Cutting the cake into slices before freezing makes it easier to thaw.

Adapted from Bon Appetit May 2012

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