Fresh Blackberry Greek Yogurt Cake (Printer-Friendly Version)
# What You'll Need:
→ Cake Base
01 -
2 cups all-purpose flour or cake flour, sifted
02 -
2 teaspoons baking powder
03 -
1 cup granulated sugar
04 -
1/4 cup salted butter, melted (2 oz)
05 -
2 eggs
06 -
1 1/4 cups plain low-fat Greek yogurt
07 -
2 teaspoons pure vanilla extract
→ Fruit
08 -
16 ounces blackberries
09 -
1 tablespoon flour (for coating berries)
# Let's Cook!:
01 -
Preheat oven to 350°F. Line 9x3-inch springform pan with parchment paper, bottom and sides
02 -
Combine flour and baking powder. In separate bowl, whisk sugar, butter, and eggs until fluffy. Add yogurt and vanilla. Gradually add flour mixture
03 -
Coat 2/3 of blackberries with flour, fold into batter. Pour into pan. Top with remaining berries
04 -
Bake 45-50 minutes until toothpick comes out clean. Cool 20 minutes in pan, then release. Dust with powdered sugar before serving
# Cook's Notes:
01 -
Can use various pan sizes including muffin tins or bundt pan
02 -
Keeps at room temperature for 4 days
03 -
Can be frozen up to 2 months