This family-favorite Blackberry Cake is made with contemporary blackberries and has a lightweight, fluffy texture because of the Greek yogurt. With simply quarter-hour of prep and 45 minutes of baking (idle) time, it’s a fast and easy Summer time dessert (additionally nice for breakfast or brunch). Serve it with plain vanilla ice cream or a dusting of confectioners’ sugar.
Blackberry Cake with Greek Yogurt & Vanilla
I could not resist making this cake after I noticed these contemporary, plump blackberries on the retailer! I am a sucker for desserts made with contemporary berries (akin to this raspberry lemon cake or family-favorite peach & blueberry crisp), so the second I laid eyes on these juicy, irresistible blackberries, I knew precisely what I needed to do.
This easy cake skips the frosting and synthetic coloring, specializing in pure elements, and that includes plump, juicy contemporary blackberries. You will get a mix of candy and tart flavors with each chunk! And the perfect half? This cake requires solely quarter-hour of prep and 45 minutes of hands-off baking time! Plus, you possibly can simply make it gluten-free or dairy-free with the ideas supplied under. It is the right deal with to share at summer season events, cookouts, BBQs, block events, and different summer season festivities. This cake shouldn’t be solely simple to make but additionally gorgeous to serve. Made with Greek yogurt and vanilla, blackberry cake will grow to be a household favourite and your new go-to for any summer season event.
The Components
- Flour. Use common all-purpose flour or cake flour. Cake flour would supply a lighter texture. You may also use gluten-free flour, akin to Bob’s Crimson Mill Gluten-Free 1-to-1 Baking Flour and King Arthur gluten-free measure-for-measure flour.
- Baking powder. Be sure it is contemporary in order that the cake rises.
- Butter. I used melted salted butter and didn’t add any additional salt. Butter provides richness and moist texture (particularly when the cake is served heat).
- Sugar. I used common granulated white sugar.
- The eggs add a fluffy texture.
- Plain low-fat Greek yogurt is a key element for this blackberry cake’s fluffy texture. Plus, it provides a nice tang and moisture. You may also use a fat-free one. I’ve additionally made this cake with plain Kefir. You may also use bitter cream, common yogurt, or buttermilk.
- Vanilla enhances the flavour of contemporary berries.
- Blackberries. I used 16 oz of contemporary blackberries. I folded half of them into cake batter and scattered the remainder on high of the cake.
make blackberry cake
Listed here are step-by-step images and an summary of the directions. Scroll right down to the recipe card for the entire recipe (together with the quantities of elements!).
1) Preheat oven to 350°F and put together the baking pan. Line the underside and sides of a 9×3-inch springform pan with a single massive piece of parchment paper. There is not any have to grease the pan or the parchment paper.
2) Make cake batter. In a medium bowl, combine collectively the flour and baking powder. In a big bowl, mix the white sugar, melted butter, and eggs, then whisk for about 1 to 2 minutes till mild and fluffy. Stir within the Greek yogurt and vanilla extract till effectively mixed. Step by step add the flour combination, one cup at a time, whisking simply till the elements are included.
3) Fold half of the blackberries into the cake batter. In the identical bowl used for the flour and baking powder combination, coat half of the blackberries with 1 tablespoon of flour. Gently fold the coated blackberries into the cake batter.
4) Pour the cake batter, together with the folded blackberries, into the parchment-lined springform pan.
5) Scatter the remaining half of the blackberries excessive of the cake batter.
6) Bake for 45 to 50 minutes, or till a tester (or toothpick) inserted into the middle of the cake comes out clear.
7) As soon as the cake has cooled for about half-hour, take away it from the springform pan. Switch it to a cake platter or massive plate utilizing the parchment paper. Mud the blackberry cake with powdered sugar earlier than serving.
What can I exploit as an alternative of Greek yogurt?
Plain low-fat Greek yogurt is important for attaining the fluffy texture of the cake whereas including a tang and moisture. For those who choose, you can too go for fat-free Greek yogurt. Alternatively, I’ve efficiently made this cake utilizing plain Kefir instead. Different choices embrace bitter cream, common yogurt, or buttermilk. Bitter cream, specifically, gives an identical consistency and tanginess to Greek yogurt, making it a simple 1-to-1 substitute. Entire-fat, plain yogurt, though barely much less thick and tangy than Greek yogurt, can also be appropriate for baking instead of Greek yogurt.
What can I exploit as an alternative of blackberries?
- Another berries, akin to blueberries, raspberries, or strawberries.
- Contemporary cherries, pitted, are a terrific possibility.
correctly use measuring cups to measure flour
When utilizing measuring cups to measure flour, it is essential to aerate it first. This may be achieved by sifting the flour or fluffing it up with a whisk or a fork to include air. Then, spoon the aerated flour into the measuring cup somewhat than scooping immediately from the bag. After filling the cup, degree off the surplus flour with a knife. Keep away from dipping the measuring cup immediately into the flour bag, as this may result in compacted flour. Correctly aerating the flour ensures your cake batter maintains the suitable consistency and moisture degree, stopping it from changing into dry.
make it gluten-free
- This recipe has been examined with Bob’s Crimson Mill Gluten-Free 1-to-1 Baking Flour – it really works nice, and you should utilize it 1-to-1 with out making any adjustments to this recipe. The identical applies to King Arthur gluten-free measure-for-measure flour.
- If the cake batter is just too thick, add additional Greek yogurt (about ¼ cup).
- You may additionally should bake this cake a little bit longer utilizing GF flour.
- I additionally advocate baking in a cast-iron skillet if utilizing gluten-free flour.
make it dairy-free
- Use ¼ cup of sunshine olive or different vegetable oil as an alternative of ¼ cup of butter (2 oz). Use vegetable oil with a impartial taste, akin to mild olive oil, avocado, or canola oil.
- Use 1 cup of dairy-free yogurt, akin to unsweetened almond milk yogurt or unsweetened cashew milk yogurt, as an alternative of plain, low-fat Greek yogurt.
Baking suggestions
- In case you have a convection setting in your oven, use that to bake this cake.
- If you do not have a convection setting, bake the cake on the center rack or above the center one.
- Make sure the oven is totally preheated to 350 F earlier than inserting the cake.
- Bake the cake for 45 minutes and examine for doneness. If it is nonetheless not achieved, bake longer, checking each 5 minutes for doneness.
Storage directions
- For the primary 48 hours, hold the cake at room temperature. As soon as cooled utterly, loosely cowl it with parchment paper or aluminum foil, leaving house for air. It may be saved this fashion for as much as 4 days.
- Fridge. You may also refrigerate the blackberry cake for as much as 7 days in an hermetic container or tightly wrapped in plastic wrap or a freezer bag.
- To freeze the cake, guarantee it’s utterly cool first. Wrap it tightly in an hermetic plastic wrap, or place it in a freezer bag or a freezer-safe container. Freeze for as much as 2 months.
Different simple muffins made with contemporary berries
- Peach and Blueberry Greek Yogurt Cake
- Strawberry and Blueberry Cake
- Raspberry Lemon Cake
- Blueberry Greek Yogurt Cake
- Raspberry Peach Cake
- Apple Blueberry Cake
Blackberry Cake with Greek Yogurt and Vanilla
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Components
- 2 cups all-purpose flour or cake flour (sifted or aerated)
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 2 oz salted butter melted (¼cup)
- 2 eggs
- 1 and ¼ cups plain low-fat Greek yogurt
- 2 teaspoons pure vanilla extract
- 16 oz blackberries
- 1 tablespoon flour
Directions
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Preheat your oven to 350°F. In case you have a convection setting, go for convection bake. Line the underside and sides of a 9×3-inch springform pan with a big piece of parchment paper. This eliminates the necessity to grease the pan or parchment.
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In a medium bowl, mix the flour and baking powder.
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In a separate massive bowl, whisk collectively granulated sugar, melted butter, and eggs till the combination turns into mild, clean, and fluffy, about 1 to 2 minutes. Stir in Greek yogurt and vanilla extract till simply mixed.
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Step by step add the flour combination to the moist elements, whisking in a single cup at a time till totally mixed. Watch out to not over-mix.
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In the identical bowl used for the flour combination, gently coat half of the blackberries with 1 tablespoon of flour. Fastidiously fold the flour-coated blackberries into the batter.
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Switch the cake batter into the ready springform pan.
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Prepare the remaining half of the blackberries on high of the cake batter.
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Place the springform pan on the center rack of your oven. Bake for about 45 to 50 minutes, or till a toothpick inserted into the middle of the cake comes out clear. I baked this cake utilizing a convection bake setting for 45 minutes at 350°F. A daily oven may take a little bit longer (as much as 1 hour). If wanted, bake for a further 5 to fifteen minutes, checking each 5 minutes.
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As soon as baked, take away the cake from the oven and permit it to chill within the springform pan on a wire rack for about 20 minutes. After cooling, fastidiously launch the cake from the pan. Utilizing the parchment paper edges, switch it to a cake platter or massive plate. To take away the cake from the parchment paper, I might let it cool longer (about 40 minutes whole) in order that the cake would not crumble while you transfer it.
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Simply earlier than serving, mud the cake with powdered sugar.
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Above the recipe card, I’ve included useful step-by-step images to information you thru the method.
Notes
What baking pans can I exploit?
- I used a 9×3-inch spherical springform baking pan. I choose to make use of parchment paper to line the underside AND the edges of the springform pan, which helps make sure the cake releases cleanly and evenly.
- 9×13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or till the toothpick comes out clear.
- 10-inch or 12-inch spherical high-sided cast-iron skillet. Baking in a forged iron skillet will yield crispy, golden-brown edges whereas maintaining the middle tender and moist. I particularly advocate utilizing a forged iron skillet if utilizing gluten-free flour.
- Use a 12-cup muffin pan. You may flip this recipe into muffins or cupcakes. Combine all of the blackberries into the cake batter. Fill the muffin pan ⅔ of the best way with the cake batter and bake for about 20 or half-hour till a toothpick comes out clear.
- Use the bundt pan that measures 9 inches in diameter and holds 10 to 12 cups.
Storage suggestions
- Retailer blackberry cake at room temperature for as much as 4 days.
- You may freeze the cake after it has utterly cooled by tightly wrapping it in plastic wrap. Freeze for as much as 2 months. Defrost it in a single day within the fridge.
Different suggestions
- To make this recipe gluten-free, it has been examined with Bob’s Crimson Mill Gluten-Free 1-to-1 Baking Flour and King Arthur gluten-free measure-for-measure flour. If the cake batter seems too thick, add a further ¼ cup of Greek yogurt.
- You may substitute Greek yogurt with plain Kefir, common yogurt, buttermilk, or bitter cream. For the perfect outcomes, I like to recommend utilizing plain Kefir or Greek yogurt as they’re mild and add a nice tang to the cake.
Vitamin
