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Easy Blackberry Cake

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This easy blackberry cake is light, moist, and filled with juicy berries in every bite. Made with Greek yogurt for a soft texture and natural sweetness, it’s a simple yet stunning dessert that’s perfect for brunch, summer gatherings, or a quick family treat. No frosting needed—just a dusting of powdered sugar or a scoop of vanilla ice cream.

Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free 1:1 flour blend)
  • 1 1/2 tsp baking powder
  • 1/2 cup salted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup plain low-fat Greek yogurt (or kefir, sour cream, or buttermilk)
  • 1 tsp vanilla extract
  • 16 oz fresh blackberries
  • Optional: powdered sugar or vanilla ice cream for serving

Instructions

  1. Preheat oven to 350°F. Line a 9×3-inch springform pan with parchment paper.
  2. In a medium bowl, whisk flour and baking powder.
  3. In a large bowl, whisk melted butter, sugar, and eggs until light and fluffy. Add Greek yogurt and vanilla; mix until smooth.
  4. Gradually whisk in the dry ingredients until just incorporated.
  5. Toss ⅔ of the blackberries with 1 tablespoon flour, then fold them into the batter.
  6. Pour the batter into the prepared pan and scatter the remaining blackberries on top.
  7. Bake for 45–50 minutes, or until a toothpick comes out clean. Cool before slicing.

Notes

  • Swap blackberries with raspberries or blueberries.
  • Add lemon zest for brightness.
  • Use a gluten-free 1:1 flour blend to make it GF.
  • Dairy-free versions work well with plant-based yogurt and butter.
  • Frozen blackberries can be used without thawing.

Nutrition

Find it online: https://recipesbyliza.com/easy-blackberry-cake/