Description
This blackberry cake recipe is incredibly moist, fluffy, and full of juicy berries. Perfect for brunch, dessert, or any casual occasion. Made with simple pantry ingredients and Greek yogurt for a soft crumb.
Ingredients
2 cups all-purpose flour or cake flour (sifted or aerated)
2 teaspoons baking powder
1 cup granulated sugar
2 oz salted butter, melted (¼ cup)
2 large eggs
1 and ¼ cups plain low-fat Greek yogurt
2 teaspoons pure vanilla extract
16 oz blackberries
1 tablespoon flour for coating berries
Powdered sugar for dusting (optional)
Instructions
1. Preheat the oven to 350°F. If using convection, use convection bake. Line a 9×3-inch springform pan with parchment paper.
2. In a medium bowl, whisk together flour and baking powder. Set aside.
3. In a large bowl, whisk sugar, melted butter, and eggs until smooth and fluffy (1–2 minutes).
4. Stir in Greek yogurt and vanilla extract until just combined.
5. Gradually whisk in the flour mixture one cup at a time until fully incorporated.
6. Coat ⅔ of the blackberries in 1 tablespoon flour and gently fold them into the batter.
7. Pour the batter into the prepared springform pan and top with the remaining ⅓ of blackberries.
8. Bake for 45–50 minutes (convection) or up to 60 minutes (conventional), until a toothpick comes out clean.
9. Let cool in the pan for 20 minutes. Then release the springform and cool for another 20 minutes.
10. Dust with powdered sugar before serving.
Notes
You can use plain kefir, buttermilk, sour cream, or regular yogurt in place of Greek yogurt.
Use frozen blackberries only if thawed and dried.
To make this gluten-free, use 1:1 gluten-free baking flour and add ¼ cup extra Greek yogurt if the batter is too thick.
This recipe also works in a bundt pan, muffin tin, or cast iron skillet.
Store at room temperature for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American