This berry yogurt cake is the perfect destination for some of your Summer berries. With plenty of fruit and a crackly sugar topping, this is a great snacking cake or Summer dessert cake. Use any fruit or a mixture of fruits, or this cake works well with frozen fruit, too!
It wouldn’t be Summer without fresh berries, and inevitably, there will be odds and ends. This berry yogurt cake is the perfect destination for them, as it works well with fruit just a wee bit beyond its prime. Use one fruit or mix it up.
I’ve used raspberries, straw and blueberries here. The moist yogurt cake is topped with a sugar topping that crisps up in the oven in all kinds of great ways. This berry cake is a great snack cake or a bit of sweet after a Summer dinner.
Ingredients and substitutions
A few notes about the key ingredients …
Berries – Take your pick of strawberries, raspberries, blueberries or blackberries or a combination of some or all of them! Use fresh or frozen fruit or a combination of both.
Yogurt – Thicker Greek yogurt is recommended. If you happen to have vanilla yogurt on hand, use that and omit the added vanilla. Otherwise, plain Greek yogurt is fine. In place of yogurt, sour cream can be used.
How to make berry yogurt cake: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Start by preparing the fruit and dusting it with a bit of flour. Set aside.
Step 1: Prepare the yogurt cake batter.
Step 3: Add most of the prepared fruit to the batter and stir it in.
Step 4: Spread the batter into a prepared 8×8-inch baking pan.
Step 5: Scatter some more fresh fruit on top of the cake.
Step 6: Sprinkle the white sugar generously over the top of the cake before baking.
Recipe tips!
- When you’re putting the sugar on the top of the cake, it’s going to feel like a lot! I encourage you to add all or at least most of it, as it really is a great addition to this cake.
- If using frozen fruit (in part or all frozen fruit), you may need to add a few extra minutes of baking time to the cake.
- This berry cake is lovely enjoyed as is for a snacking cake, but you could dress it up for a dessert with a scoop of vanilla ice cream.
Making ahead, storing and freezing
This cake keeps well on the counter, well-wrapped for 2-3 days, though it is at its best in the first 24 hours.
This cake can be frozen for up to 3 months.
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Get the Recipe: Berry Yogurt Cake
Ingredients
Yogurt Cake Batter:
- 1/2 cup (113 g) salted butter, at room temperature
- 1 cup (200 g) granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla, omit if using vanilla yogurt
- 1 1/2 cups (190 g) all-purpose flour, spooned and levelled
- 1 1/4 teaspoons baking powder
- Pinch salt
- 1/3 cup + 1 Tablespoon (100 g) Greek yogurt, plain or vanilla-flavoured
Fruit:
- 2 cups berries, blueberries, raspberries, blackberries and/or strawberries, fresh or frozen *see Note 1 below
- 1 1/2 teaspoons all-purpose flour
Sugar Topping:
- 1/4 cup (50 g) white granulated sugar
Instructions
- Preheat oven to 340F (regular bake setting/not convection or fan-assisted). Prepare an 8×8-inch metal baking pan by spraying it with cooking spray and lining the bottom and two sides with parchment paper, allowing the parchment to extend beyond the sides to use as handles to remove the cake after baking. (If using a glass pan, reduce the oven temperature to 315F.)
- Prepare the fruit and sprinkle with the flour. Stir gently to coat. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric beater, cream together the butter and sugar at medium speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as necessary. Mix in the vanilla.
- In a medium bowl, whisk together the flour, baking powder and salt. Add to the cake batter alternately with the yogurt, mixing just until combined. Remove the bowl from the mixer.
- Remove 1/3-1/2 cup of the fruit and set aside. Add the remaining fruit to the cake batter and use a spatula to gently incorporate it.
- Spread the batter into the prepared pan and spread it out evenly. Scatter the reserved fruit over the top of the cake, then sprinkle the top of the cake with the granulated sugar.
- Bake the cake in the preheated oven for 40-45 minutes, checking after about 30 minutes of baking and covering the top loosely with a sheet of aluminum foil for the last part of baking if it is browning too quickly. Test with a cake tester or toothpick. The tester should come out dry with maybe a couple of crumbs.
- Remove the cake from the oven and allow it to cool in the pan for 30-45 minutes before removing the cake from the pan and slicing.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
