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.
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
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
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!
- Blueberry Jam goodness
- Lemon Cake with Raspberry Creme Fraiche Frosting
- Mascarpone Parfaits with Roasted Strawberries
- Strawberry Shortcakes
- Strawberry Hibiscus Lime Cooler
Here are tasty recipes with berries from my blogging friends!
- No Bake Chocolate Covered Strawberry Cheesecake from All Day I Dream About Food
- Mixed Berry and Banana Fruit Salad from Simply Recipes
- Buckwheat Crepes with Strawberry Rhubarb Compote from Nutmeg Nanny
- 5 Minute Healthy Blueberry Muffins from The Adventure Bite
- Lemon Ginger Crepes with Blackberry Whipped Cream from Pineapple & Coconut