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Blackberry Greek Yogurt Cake

A moist and tender cake filled with juicy blackberries and a hint of vanilla, perfect for those sweet cravings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all purpose flour, plus 1 tablespoon for tossing berries
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
Wet Ingredients
  • 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
Filling
  • 1 1/2 cups fresh blackberries Toss with 1 tablespoon flour before adding to batter.
Optional Toppings
  • 1 zest of lemon Optional.
  • 2 tablespoons coarse sugar Optional for topping.

Method
 

Preparation
  1. 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.
  2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
Mixing Batter
  1. In a large bowl, beat together butter and sugar until light and slightly fluffy.
  2. Add eggs one at a time, then mix in vanilla and optional lemon zest.
  3. 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.
Adding Blackberries
  1. Toss the blackberries with 1 tablespoon flour to coat them.
  2. 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.
Baking
  1. 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.
  2. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.

Notes

For best results, use fresh blackberries. If using frozen, do not thaw them, toss them in flour and add straight to the batter.