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Blackberry Lemon Yogurt Cake

This blackberry lemon yogurt cake is sweet, tart, and moist. The perfect dessert for any summer gathering!
5 from 2 votes
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Course: Dessert
Cuisine: American, Yogurt Cake
Keyword: Blackberry, Lemon, Yogurt Cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 servings
Author: Jaida

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp lemon extract
  • 1/2 cup Greek yogurt (I used a vanilla honey Greek yogurt, but plain is great too!)
  • 6 oz blackberries
  • Zest of 1 lemon
  • 1 tsp granulated sugar

Instructions

  • Preheat oven to 350°F with rack in middle. Spray the bottom and sides of an 8* or 9-inch round cake pan with cooking spray - one with flour, if possible. Set aside.
  • Sift flour, baking powder, baking soda, together into a medium bowl.
  • In a large bowl or the bowl of a stand mixer, beat the butter, sugar, and 2 eggs until very light in color and fluffy, about 2-3 minutes on high speed. Add the lemon extract and Greek yogurt and continue beating until very creamy and light in color, about 1 more minute.
  • With the mixer on low speed, slowly add in the flour mixture, until combined. Do not overmix.
  • Transfer the cake batter to the prepared cake pan. Top with blackberries and lemon zest, then sprinkly with sugar.
  • Bake until cake turns golden, and a toothpick inserted in the middle comes out clean, 40 minutues to 1 hour, depending on your oven.
  • Remove from oven and allow to cool completely in pan, on a baking rack. Once cooled**, you can invert the cake onto a plate. You can then gently slide your hands underneath and turn it right-side up onto the plate. Or - place another plate on top (or bottom, rather) and flip it over using both plates, if you're worried it may break if flipping with just your hands.

Notes

*If you go with an 8-inch pan, you may want to place the cake pan onto a larger baking sheet, because there is a chance it will bubble over while cooking. Mine did just a teeny bit. You may also opt to put just a little less batter into the pan to avoid this happening. 
**If cake is not cooled completely, it may give you trouble coming out of the pan. It never hurts to use a butter knife to slide around the edges between the cake and the pan, to help loosen it. 
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