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Delicious homemade blackberry cake topped with cream cheese frosting and fresh berries.

Blackberry Greek Yogurt Cake

A soft, tangy cake packed with juicy blackberries that stays moist longer than traditional cakes, making it perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup Greek yogurt Adds moisture and tenderness
  • 1 cup sugar Adjust based on sweetness of berries
  • 1/2 cup unsalted butter Softened
  • 2 large eggs Room temperature
  • 1 tsp vanilla extract For flavor enhancement
  • 1 2/3 all-purpose flour Plus extra for tossing blackberries
  • 1 tbsp baking powder For leavening
  • 1/2 tsp salt Balances sweetness
  • 2 cups blackberries Fresh or frozen; if frozen, do not thaw
For the glaze (optional)
  • 1 cup powdered sugar For sweetness
  • 2 tbsp lemon juice For the simple lemon glaze

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs, Greek yogurt, and vanilla extract; mix until well combined.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
  6. Toss the blackberries with 1-2 tablespoons of flour, then gently fold them into the batter.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cooling and Glazing
  1. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  2. If using a glaze, mix the powdered sugar with lemon juice to your desired consistency and drizzle over the cooled cake.

Notes

Cake stays moist and tender even after a night in the fridge. Best served fresh or with a simple glaze. Store leftovers covered at room temperature for a day or refrigerate for longer storage.