Straightforward Blackberry Cake

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