Blackberry Yogurt Cake

Blackberry Yogurt Cake 2

I have a confession to make. One that will probably come as no surprise when you look at the pictures. I took these photos with my iPhone because my actual super-awesome camera is upstate at my parent’s house. *Hangs head in shame*. But I knew I still wanted to share this recipe with you because frankly it’s too good not to. Hopefully if you make this cake, you will be so dazzled by it’s moistness, simplicity, and deliciousness, you will find it in your heart to forgive me.

Blackberry Yogurt Cake 3

Blackberry Yogurt Cake (adapted from Bobby Flay’s Orange French Yogurt Cake)

Makes 1 loaf

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup Greek Yogurt (I like to use Wallaby’s Whole Milk Greek Yogurt because it’s very mild)

3/4 cups granulated sugar

2 eggs, lightly beaten

1/4 cup melted butter, slightly cooled

1/4 cup canola oil

1 tsp vanilla extract

1/4 cup Blackberry Jam

1 tablespoon (or less) freshly squeezed lemon juice (optional)

1/4 Blackberry Jam (for the glaze)

  1. Preheat the oven to 350˚F. Grease a loaf pan and set aside.
  2. In a large bowl, combine the flour, baking powder, and salt.
  3. In a separate bowl, combine the yogurt, sugar, eggs, melted butter, canola oil, vanilla extract, and blackberry jam. Whisk to combine thoroughly. Add the lemon juice (if using) and whisk again until all the ingredients are thoroughly mixed.
  4. Fold the wet ingredients into your dry ingredients, being sure not to over mix. It’s okay to have streaks of flour!
  5. Pour the batter into your prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean with just a few crumbs attached.
  6. Allow to cool for at least 30 minutes, before un-molding the cake and putting it on your serving dish.
  7. In a small, microwave-safe container, heat the remaining 1/4 cup Blackberry Jam until liquid.
  8. Pour the hot jam onto your un-molded cake. Allow to set for 15-20 minutes and serve warm. Enjoy!

Blackberry Yogurt Cake

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