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Blackberry Cake with Greek Yogurt and Vanilla Recipe

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3.9 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Diet: Low Fat

Description

This moist and flavorful Blackberry Cake combines the natural tartness of fresh blackberries with creamy Greek yogurt and a hint of vanilla. The fluffy cake is lightly sweetened and tender, making it perfect as a delightful dessert or afternoon treat. The use of Greek yogurt not only adds moisture but also a subtle tang that complements the juicy berries. Ideal for berry season and easy to make using simple pantry ingredients.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (or sifted cake flour)
  • 2 teaspoons baking powder
  • 1 tablespoon flour (for coating blackberries)

Wet Ingredients

  • 1 cup granulated sugar
  • 2 oz salted butter (melted, 1/4 cup)
  • 2 eggs
  • 1 and 1/4 cups plain low-fat Greek yogurt
  • 2 teaspoons pure vanilla extract

Fresh Ingredients

  • 16 oz blackberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). If available, use the convection bake setting for even baking. Line the bottom and sides of a 9×3-inch springform pan with a large piece of parchment paper to avoid greasing.
  2. Combine Dry Ingredients: In a medium bowl, mix the all-purpose flour and baking powder thoroughly to distribute the leavening agent evenly.
  3. Mix Wet Ingredients: In a large bowl, whisk together sugar, melted butter, and eggs for 1 to 2 minutes until the mixture becomes light, smooth, and fluffy. Stir in the Greek yogurt and vanilla extract until just combined.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture into the wet ingredients, about one cup at a time, mixing gently after each addition to avoid over-mixing which can make the cake tough.
  5. Prepare Blackberries: In the bowl used for the flour, toss about two-thirds of the blackberries with 1 tablespoon of flour to coat them lightly. Fold these floured berries gently into the batter to help prevent them from sinking.
  6. Transfer Batter: Pour the batter into the prepared springform pan and smooth the top with a spatula.
  7. Add Remaining Berries: Arrange the remaining one-third of the blackberries evenly on top of the batter for a decorative finish.
  8. Bake the Cake: Place the springform pan on the middle rack of the oven. Bake for 45 to 50 minutes using convection bake or up to 60 minutes in a conventional oven. The cake is done when a toothpick inserted in the center comes out clean. If not done, continue baking for an additional 5 to 15 minutes, checking every 5 minutes.
  9. Cool the Cake: Remove the cake from the oven and cool it in the pan on a wire rack for about 20 minutes. After cooling, carefully release the springform pan sides and use the parchment paper to transfer the cake to a serving plate. For better stability, allow the cake to cool a total of about 40 minutes before moving it.
  10. Serve: Just before serving, dust the cake with powdered sugar for a delicate, sweet finish.
  11. Optional Step: Refer to the step-by-step photos above the recipe card for visual guidance throughout the process.

Notes

  • Using the convection bake setting ensures more even baking and may reduce baking time slightly.
  • Coating the blackberries in flour prevents them from sinking to the bottom of the cake batter.
  • Do not over-mix the batter; this helps maintain a tender crumb.
  • The parchment paper lining eliminates the need for greasing the pan, making cake removal easier.
  • Allow sufficient cooling time before transferring to avoid the cake breaking apart.
  • This cake can be served plain or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/blackberry-cake-with-greek-yogurt-and-vanilla-recipe/