Blackberry Lemon Yogurt Cake

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
Learn about The Spruce Eats' Editorial Process
Updated on 08/18/19
Blackberry lemon Cake

The Spruce / Miri Rotkovitz
Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
213 Calories
6g Fat
35g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 213
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 9%
Cholesterol 93mg 31%
Sodium 481mg 21%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 11%
Protein 6g
Calcium 135mg 10%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Ingredients

  • 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 cups 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
  • 1 lemon (zested, 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

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Grease a 9- x 5-inch loaf pan, line with parchment paper, and set aside.

  3. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and sea salt. 

  4. 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. 

  5. Place the blackberries in a medium bowl, sprinkle with the flour, and gently toss to coat. Set aside.

  6. 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. 

  7. Transfer the batter into the prepared loaf pan, smoothing the top of the batter with a spatula. 

  8. 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.

  9. Cool the cake in its pan on a wire rack.

  10. Serve and enjoy!

Tips

  • 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. 
  • 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.