Blackberry Yogurt Cake Recipe

Name: Blackberry Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups butter, softened; 1 1/2 cups sugar; 1 tsp vanilla extract; 1 None lemon, grated zest; 4 None eggs; 4 1/3 cups all purpose flour; 6 1/2 tsp baking powder; 1 1/4 cups plain yogurt; 10 oz blackberries; 1 cup powdered sugar; 1 oz milk and white chocolate, shaved into strips with a potato peeler

Servings: persons

1
Preheat the oven to 325u00b0F. Grease a 10 cup cake pan and dust with flour. Beat the butter, sugar, vanilla extract, lemon zest and a pinch of salt with the whisk of a mixer until thick and creamy. Beat in the eggs one at a time. Mix the flour and baking powder and gradually beat in, alternating with the yogurt until both are incorporated. Gently fold in two-thirds of the blackberries.
2
Spoon into the pan and smooth out. Bake for 1 hour, or until a skewer comes out clean. Remove from the oven, allow to cool in the pan for 10 mins, then turn out on to a wire rack and allow to cool completely.
3
Reserve a few blackberries for decoration and press the remainder through a sieve into a bowl. Stir in half the powdered sugar until smooth. In a separate bowl, stir the remaining powdered sugar and 1-2 tbsp water until smooth. Drizzle both icings over the cake and allow to set. Halve the reserved blackberries and arrange on top of the cake with the chocolate shavings.

1667

kcal

Calories

Fat

220

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/3 cups butter, softened, 1 1/2 cups sugar, 1 tsp vanilla extract, 1 None lemon, grated zest, and more.

Yes, Blackberry Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blackberry Yogurt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions