Blackberry Greek Yogurt Cake is my answer to those days when you want something sweet, bright, and not too fussy. Maybe you have a basket of blackberries sitting on the counter and you’re wondering what to do with them before they get too soft. Or maybe you crave a cake that tastes like summer but bakes up like a cozy kitchen classic. This is the kind of cake that looks impressive yet uses simple pantry ingredients and a bowl. It’s moist, gently sweet, and full of juicy pockets of fruit. If you love a win with minimal effort, you’re in the right place.
The Story Behind This Recipe
From my kitchen to yours—Blackberry Greek Yogurt Cake mixes a little nostalgia with a cozy aroma. Tested, tasted, and ready for your table. Blackberry Greek Yogurt Cake is my answer to those days when you want something sweet, bright, and not too fussy. Maybe you have a basket of…
Blackberry Cake with Greek Yogurt & Vanilla
This cake has the best of both worlds. It’s sturdy enough to slice cleanly, but the crumb stays tender thanks to Greek yogurt. The blackberries soften as they bake, releasing little bursts of flavor that mingle with a hint of vanilla. I like it slightly warm with a spoonful of extra yogurt on top, but it’s also amazing chilled the next day when the flavors settle and deepen.
Why Greek yogurt? It adds moisture without making the batter heavy. It gives a subtle tang that brightens the blackberries and balances the sweetness. If you’ve ever made a cake that turned out dry, this recipe might redeem things for you. The yogurt is a quiet hero, keeping the crumb delicate while helping the cake hold together.
Why Greek yogurt works
Greek yogurt brings richness without needing a ton of butter, and the acidity helps the baking powder lift the batter for a tender rise. It also helps the cake stay soft for days. I’ve found that cakes with Greek yogurt keep better on the counter and in the fridge, and the slices don’t crumble when you pack them for lunch.
“I made this on a Sunday afternoon with berries we picked that morning. The texture was spot on, and the slices didn’t fall apart. My kids asked for it for breakfast the next day.”
If you’re in the mood for a little dessert tour after baking, try this fruity and creamy blueberry cheesecake parfait. It’s a favorite when I’ve got a sweet tooth and only a few minutes to spare.
Pro tip Use fresh blackberries when you can. If you use frozen, don’t thaw them. Toss them in flour and add straight to the batter to prevent streaking.
How to make blackberry cake
Ingredients
- 1 and 3/4 cups all purpose flour, plus 1 tablespoon for tossing berries
- 1 teaspoon baking powder and 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup plain Greek yogurt, room temperature
- 2 teaspoons vanilla extract
- 1 and 1/2 cups fresh blackberries
- Optional: zest of 1 lemon and 2 tablespoons coarse sugar for the top
Step by step
- Prep the pan: Heat oven to 350 F and butter or line an 8 inch round or 9 inch square pan. I like to line the bottom with parchment for easy release.
- Mix dry ingredients: In a small bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar: Beat butter and sugar until light and slightly fluffy. This traps air and helps lift the batter.
- Add eggs and flavor: Beat in eggs one at a time, then vanilla. If using lemon zest, add it here.
- Fold in yogurt and dry ingredients: Mix in half the dry ingredients, then the Greek yogurt, then the remaining dry ingredients. Stop when the streaks just disappear. Do not overmix.
- Prepare blackberries: Toss berries with 1 tablespoon flour to help them stay suspended.
- Assemble: Spread half the batter into the pan, scatter half the berries, add the remaining batter, then the remaining berries. Sprinkle coarse sugar on top if you like a crackly crust.
- Bake: Bake 38 to 45 minutes, until a tester comes out clean or with a few moist crumbs. Cover loosely with foil if browning too quickly.
- Cool: Let cool in the pan 15 minutes, then lift or flip out. Cool fully before slicing for clean edges.
Want a simple fruity bake for another day? My family also loves this 3 ingredient peach cobbler dump cake when we have extra canned peaches in the pantry.
Blackberry prep If your berries are large, cut a few in half so they distribute more evenly. If they’re very tart, a tiny sprinkle of sugar softens the bite without making the cake too sweet.
What can I use instead of Greek yogurt?
No Greek yogurt in the fridge? No problem. You have options that still deliver the same tender texture. Plain full fat yogurt works well, just strain it for 15 minutes in a fine mesh sieve if it’s very loose. Sour cream is a perfect swap at a one to one ratio and gives the richest crumb. If you’re dairy free, try a thick coconut yogurt that is unsweetened. It adds a hint of coconut that pairs nicely with blackberries. If you only have regular milk, you can make a quick faux buttermilk by mixing milk with a teaspoon of lemon juice, then reduce the quantity slightly since it’s thinner than yogurt.
In a pinch, I’ve used half yogurt and half applesauce to lighten things up and it still turned out great. Just remember that flavor matters. If your substitute is plain and tangy, it will behave like Greek yogurt. If it’s very sweet, reduce the sugar in the batter by a tablespoon or two.
Craving something creamy to serve on the side? Try this refreshing easy cheesecake fruit salad. It’s a cool little bonus with a warm slice of cake.
How to make it gluten-free
Simple swaps that work
Use a quality one to one gluten free flour blend that includes xanthan gum. Swap cup for cup with the all purpose flour in the recipe. If your blend doesn’t contain xanthan gum, add 1/4 teaspoon to the dry mix. Because gluten free flours absorb moisture differently, check the batter’s thickness. It should be spreadable but not runny. If it looks very stiff, add a tablespoon of milk. If it’s too loose, add a tablespoon of your flour blend.
Gluten free versions often brown faster along the edges. Keep an eye on the cake at the 30 minute mark, and if it’s getting too dark, cover loosely with foil. Start checking for doneness at 35 minutes. The center should spring back lightly when touched. The Blackberry Greek Yogurt Cake stays moist even with a gluten free swap, which is exactly why this formula is a keeper.
Baking tips
- Room temperature ingredients Help batter mix smoothly and bake evenly.
- Toss berries in flour This helps prevent sinking and purple streaks.
- Do not overmix Fold flour in gently, stopping as soon as the streaks vanish.
- Pan choice matters A light colored metal pan browns evenly. Glass may need a few more minutes.
- Let it cool Cool 15 minutes in the pan before removing, and cool fully before slicing for clean cuts.
- Storage Keep covered at room temperature for 2 days or refrigerate up to 5 days. The flavor develops overnight.
- Serve it up Warm slices are lovely with yogurt or whipped cream. For a fun brunch add-on, these easy lemon cheesecake crescent rolls bring a bright citrus note to the table.
- Want a decadent option for later If you’re in a chocolate mood, try pairing a slice with the creamy layers from this blueberry cheesecake parfait for a little sweet mashup.
Common Questions
Can I use frozen blackberries? Yes. Use them straight from the freezer and toss with flour. Don’t thaw first to avoid streaking and excess moisture.
How do I keep the berries from sinking? Gently toss with a tablespoon of flour and layer some berries in the middle of the batter, not just on top.
What pan size is best? An 8 inch round gives a taller cake. A 9 inch square or springform works too and may bake a few minutes faster.
Can I reduce the sugar? You can drop it by 2 to 3 tablespoons if your berries are very sweet. The cake will be a touch less tender but still delicious.
How do I know it’s done? The top should be golden, the center set, and a toothpick should come out clean or with a few moist crumbs. Avoid wet batter on the tester.
Let’s wrap this up and get baking
If you’re craving a cozy bake that still feels fresh and bright, the Blackberry Greek Yogurt Cake is a solid pick. The Greek yogurt keeps everything moist, the vanilla ties it together, and those juicy berries do all the heavy lifting. If you want to compare techniques or flavor twists, I love the approach in this helpful guide to an Easy Blackberry Cake, which shows how versatile blackberry bakes can be. For more fruity dessert ideas to share at brunch or potlucks, check out this breezy peach cobbler or keep things light with a chilled bowl of easy cheesecake fruit salad. I hope you bake it soon, slice it thick, and share it with someone who needs a little sweetness today.
Blackberry Greek Yogurt Cake
Ingredients
Method
- Preheat the oven to 350°F. Butter or line an 8-inch round or 9-inch square pan, lining the bottom with parchment for easy release.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat together butter and sugar until light and slightly fluffy.
- Add eggs one at a time, then mix in vanilla and optional lemon zest.
- Blend in half of the flour mixture, followed by the Greek yogurt, then the remaining flour mixture. Mix just until there are no more streaks; do not overmix.
- Toss the blackberries with 1 tablespoon flour to coat them.
- Spread half of the batter into the prepared pan, scatter half of the blackberries, add the remaining batter, then top with the remaining blackberries. Optionally sprinkle coarse sugar on top.
- Bake for 38 to 45 minutes, until a tester comes out clean or with a few moist crumbs. If browning too quickly, cover loosely with foil.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.
