Berry Yogurt Cake

Berry Yogurt Cake

It’s obvious how the seasons bounty and weather can dictate how we eat, cook, and bake. I am totally one to go outside to grill if it’s way too hot to turn on the oven or stand over a stove. I also make meals early in the morning, or stick to simple salads on those super hot days.

But when it comes to dessert, it’s a tough one for me. I like all food, but I make dessert once a week for sure. Every week. So when it starts getting hot out, it gets a bit tricky. I am up for strawberries and cream to keep it simple. I am a sucker for a bowl of fresh watermelon, and eat them all week long all Summer long. But I also LOVE  a good Summer berry yogurt cake. I can’t go without several every year. They are so good! So what I do, I develop a super simple, quick, and easy recipe that whips up in ten minutes and I bake it in the morning.

We totally have air conditioning, so if for some reason I don’t get to it early enough, it’s not that big of a deal. But who wants to heat their kitchen with an oven on a hot afternoon if you can avoid it? So now you know how I get my desserts in, even cake, in the hot Summer. Bake in the morning! I really could not be complaining about heat anyhow. We live in a place where it gets over ninety just a handful of times every Summer. But when it is hot, like it is today and has been for several days, it feels hot, like really hot. So I’ll minimize the complaining and empathize with you all that live in hot places. I used to live in over one hundred degree land many days of the Summer in Sacramento, so I know what it’s like. And I am not a fan. I am a seventy to eighty degree fan.

Berry Yogurt Cake Berry Yogurt Cake

I’ll be on ABC’s KATU ch.2 AM Northwest Portland on Wednesday June 10 from 9-10am sharing this recipe, tune in!

Makes 9 inch cake, about 8 servings

Berry Yogurt Cake 

Ingredients:

1½ cups all purpose flour

3/4 cup sugar, I use organic cane sugar

2 teaspoons baking powder

1/2 teaspoon fine sea salt salt

3 large eggs

1½ cups plain yogurt

½ cup unsalted butter, melted

1 teaspoon fresh lemon or lime juice

1 1/4 cup fresh or frozen raspberries, blackberries, strawberries, or blueberries or a mixture of all them

Method:

Place oven rack in center of oven and preheat to 350 degrees. Spray a 9 inch cake pan with oil spray, or use a paper towel with oil to coat pan evenly. Line bottom of cake pan with parchment paper.

1. Place flour, sugar, baking soda, and salt in a large bowl, whisk to combine. Place eggs, yogurt, melted butter, and lemon/lime juice in a medium bowl, whisk using a fork to combine. Add egg mixture to flour mixture. Use a large spatula to carefully combine. Do not over mix, it can create a tough dense cake texture.

2. Add 1 cup berries to the cake batter, carefully fold in a couple of times. Pour batter into cake pan, and top cake with remaining 1/4 cup berries. Place in oven and bake for 55 minutes, or until toothpick comes out clean from center. Allow to cool before serving.

Serve with fresh whipped cream, fresh berries, both, or as is! Store leftovers in an airtight container on the counter for up to 3 days.

Here are some other delicious recipes with berries on Not Just Baked!

Here are tasty recipes with berries from my blogging friends!

ENJOY!

Berry Yogurt Cake

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17 Responses to “Berry Yogurt Cake”

  1. Carol Borchardt on Berry Yogurt Cake

    Carol Borchardt

    This looks soooo good! I’m using yogurt more and more in recipes. I even have frozen raspberries in my freezer so I’m probably going to be trying this very soon!

    Reply
  2. Susan on Berry Yogurt Cake

    Susan

    I love fresh berries in simple cakes like this! The fruit stands out on it’s on, you don’t need much else!

    Reply
  3. Eileen on Berry Yogurt Cake

    Eileen

    Cake! This looks so delicious! It’s also exactly the kind of thing I make when we’re swimming in too many berries or too much stone fruit. So good!

    Reply
    • fabiola on Berry Yogurt Cake

      fabiola

      So true. I still have raspberries I haven/t eaten or used from last week! I’m going to freeze them for later.

      Reply

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