Friday, 7 August 2009

Summer berries yogurt cake

It is difficult not to notice that berries are in season in the northern hemisphere right now. Supermarkets and grocers seem to be overflowing with raspberries and especially blueberries. Blackberries are also just coming into season.

Summer berries yogurt cake

I found this summer berries yogurt cake recipe last year (on Elle's New England Kitchen) and have really enjoyed it with the season's bounty; it is pretty flexible too. Feel free to use raspberries, blueberries, blackberries or a mixture, whatever you have fresh or from the freezer. The cake is also relatively low-fat; it uses less butter but the yogurt keeps is very moist. Low-fat or non-fat yogurt is fine; plain, vanilla or raspberry flavoured yogurt will also work. You can also use any citrus zest, lemon, lime or even orange.

I already had lots of fresh blueberries at hand and some raspberries in the freezer. The addition of blackberries was more of a whim, after I noticed the glorious amount of blackberries that have started to appear on huge bushes by the beach close to where I live. Yesterday morning, I walked down to the beach and picked blackberries to be used in the cake. And there they were, blackberry bushes as far as the eye could see (well, almost, but it was a lot!)

Plump blackberries
As far as the eye could see

It was a most enjoyable morning, even if I ended up with purple fingers!
Picking blackberries by the beach

The bounty, which was more than I needed for the cake since I would be using other berries too.

Ingredients (serves 8-10):

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, cut into cubes and softened
1 cup sugar
4 eggs
170ml (1 small carton) plain yogurt
1/4 tsp vanilla extract
150g/1 cup fresh or frozen raspberries/blueberries/blackberries
Zest of 1 lemon or lime

1. Preheat the oven to 180C/350F/gas 4. Grease and flour a 9 inch loaf pan.
2. In a medium bowl, sift the flour, baking powder and salt, and set aside.
3. In a large mixing bowl at medium speed, beat the butter and the sugar with an electric mixer until creamy.
4. Beat in the eggs one at a time, followed by the yogurt, until well blended.
5. Fold in the flour mixture, about a quarter at a time. Then gently fold in the berries and zest.
6. Pour the batter into the loaf pan. Bake in the middle of the oven for about 70 minutes until the top is lightly golden and a skewer inserted near the centre comes out clean.
7. Remove the cake from the oven and leave in the loaf pan for 10 minutes. Then remove the cake from the loaf pan and let cool on a wire rack before.

Lovely on the bush
More to come

Lovely on the plate

And lovely in my tummy


Jules said...

Fantastic looking cake. We picked a lot of blackberrys this afternoon and this could be the perfect cake to put them in.

Pudontour said...

Thanks for posting this - I read your recipe and realised I had all the ingredients needed so picked the blackberries from my garden and made the cake for afternoon tea yesterday - it went down very well and I shall be making a note of the recipe (with conversions from cups into grams) in my recipe book. A great and versatile recipe : )

Nik said...

YUMMY! I shall try and make this tonight when I come home from work.

Jennifer said...

I LOVE your pictures!!! This cake sounds so wonderful!

Ninette said...

I have a gazillion blueberries that we just picked. This is a great idea!

leonine said...

This cake sounds delicious, I Love Cakes!
I'll try it for sure.

chocolatecup said...

oooh! love the plate!its so hard to use berries to make stuff, i always gobble them up before i can turn them into something delectable like yours!

Nilmandra said...

Thanks for all the lovely comments :) I have been freezing blackberries, raspberries and blueberries this week, buying/picking them while they are still cheap and in season. I see plenty of happy baking days this autumn and winter :)

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