Blackberry Yogurt Cake

By vealam

Ingredients

• For the glaze:
• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 3 eggs
• 2 Tbsp. lemon juice
• Zest of 1 lemon
• 2 1/2 cups all-purpose flour, divided
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 8 oz. plain Greek yogurt
• 1/3 cup buttermilk
• 1 tsp vanilla extract
• 2 cups fresh blackberries
• 1 1/2 cups confectioner’s sugar
• 1/4 cup fresh blackberries, pureed
• 1 tsp vanilla extract

Details

Servings 1
Adapted from tideandthyme.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Add the buttermilk and the vanilla, and mix until combined.
Toss the blackberries with the remaining 1/4 cup of flour. Gently fold them into the batter.
Pour the batter into the prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack that’s set over a sheet pan to cool completely.
Once the cake has cooled, prepare the glaze. If you don’t like seeds, strain the blackberry puree through a fine mesh strainer before proceeding. Whisk all the glaze ingredients together until well combined. Pour over the top of the cake and let set up for about 30 minutes before slicing and serving.