|Nutritional Guidelines (per serving)|
|Servings: 8 to 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A display of fresh blackberries at the Farmer's market inspired this delicious yogurt-enriched loaf cake. It's not too sweet, which makes it as well suited to breakfast as to an afternoon tea or coffee break. You can use fresh or frozen berries in this recipe, and if you can't find blackberries, raspberries, or blueberries would work beautifully, too. If you don't have yogurt on hand, sour cream is a good substitute.
Kashrut tip: Note that some Orthodox kashrut authorities consider the use of whole, fresh blackberries or raspberries to be a kashrut concern; some recommend that they not be used, due to the possibility of insect infestation, and the difficulty of checking the berries to ensure they are free of bugs. If fresh blackberries or raspberries are a concern in your community, you can opt for frozen, or stick to blueberries instead.
Transform it: Wondering what to do with leftover cake? Turn it into a healthfully indulgent breakfast or dessert parfait! Cut the cake into 1-inch cubes. In glasses or individual serving dishes, layer the cubes with vanilla, lemon, or berry yogurt (if you're using a berry flavor, custard-style blended yogurt works best) and fresh berries.
Kosher status: Dairy.
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea or kosher salt
- 1 (6-ounce) container (3/4 cup) plain Greek or regular yogurt, preferably full-fat
- 3/4 cup sugar
- 1/2 cup neutral flavored oil, such as canola or grapeseed
- 3 large eggs
- Zest of 1 lemon (about 1 tablespoon), preferably organic
- 1/2 teaspoon pure vanilla extract
- 1/2 pint fresh or frozen blackberries, rinsed and gently patted dry if fresh
- 1 to 2 teaspoons all-purpose flour
Preheat the oven to 350 F. Grease a 9- x 5-inch" loaf pan, line with parchment paper, and set aside.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and sea salt.
In another large bowl, whisk together the yogurt and sugar. Mix in the oil and add the eggs one at a time, whisking well after each addition. Add the lemon zest and vanilla and mix well.
Place the blackberries in a medium bowl, sprinkle with the flour, and gently toss to coat. Set aside.
Make a well in the dry ingredients, and add the wet ingredients in 3 additions, mixing well after each addition. Mix just until the batter is smooth. Gently fold the berries into the cake batter.
Transfer the batter into the prepared loaf pan, smoothing the top of the batter with a spatula.
Bake the cake in the preheated oven for 45 to 55 minutes, or until the cake is golden and a tester inserted in the center comes out clean. Cool the cake in its pan on a wire rack. Enjoy!