Just made this today , topped with a bit of powdered sugar , made a lovely light dessert
French Blackberry Yogurt Cake
8 servings
INGREDIENTS
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 6 ounce pkg. blackberries
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup plain whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
Special equipment: 8 1/2 x 4 1/4-inch loaf pan or 8 x 8 cake pan
PREPARATION
Preheat oven to 350 degrees. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend. Add Blackberries and fold in.
Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes for loaf 35-40 minutes for cake pan
Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
INGREDIENTS
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 6 ounce pkg. blackberries
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup plain whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
Special equipment: 8 1/2 x 4 1/4-inch loaf pan or 8 x 8 cake pan
PREPARATION
Preheat oven to 350 degrees. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend. Add Blackberries and fold in.
Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes for loaf 35-40 minutes for cake pan
Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
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