Well, it’s officially spring! Which, is kind of hard to believe considering we just had another snow day on Monday. Bygones! Hoping the warmer weather is here to stay, because we’re all ready for it in this house. And, I can’t think of a better way to welcome warmer days than by baking a delicious cake studded with plenty of fresh berries.
I’ve made a Strawberry Yogurt Cake in the past, that was absolutely delicious. So I took that as a base and substituted fresh blackberries for the strawberries. Talk about another homerun! It was moist and dense, everything that a Bundt cake should be – with the juicy and tart whole blackberries studded throughout the cake. Absolutely delicious.
Instead of a glaze, I went with something a little more heavy duty…adding more confectioner’s sugar to the mix, as well as some blackberry puree that I blended up with a few of the berries. It gave the glaze a gorgeous purple hue that really set the cake off, and let you know what was hiding inside.
Another new favorite, for sure. Will have to try it with raspberries and blueberries next, as I know those combos are sure to be winners as well. Have a great weekend everyone!
Blackberry Yogurt Cake
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
2 Tbsp. lemon juice
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. plain Greek yogurt
1/3 cup buttermilk
1 tsp vanilla extract
2 cups fresh blackberries
For the glaze:
1 1/2 cups confectioner’s sugar
1/4 cup fresh blackberries, pureed
1 tsp vanilla extract
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Add the buttermilk and the vanilla, and mix until combined.
Toss the blackberries with the remaining 1/4 cup of flour. Gently fold them into the batter.
Pour the batter into the prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack that’s set over a sheet pan to cool completely.
Once the cake has cooled, prepare the glaze. If you don’t like seeds, strain the blackberry puree through a fine mesh strainer before proceeding. Whisk all the glaze ingredients together until well combined. Pour over the top of the cake and let set up for about 30 minutes before slicing and serving.
