Mixed Berry Yogurt Cake
Moist and delicious cake with the season’s fresh berries. So good with tea or coffee by itself or topped with whipped cream.
Servings Prep Time
6-8 15mins.
Cook Time
Servings Prep Time
6-8 15mins.
Cook Time
  • 1 1/2cups all-purpose flour
  • 1tsp baking powder
  • 3/4tsp vanilla
  • 1/2 tsp lemon zestpacked
  • 1/2tsp salt
  • 1cup sugar
  • 1/2cup fresh blueberries
  • 1/2cup fresh raspberries
  • 1/2cup fresh strawberrieschopped
  • 1/2cup unsalted buttersoftened
  • 6oz. Yoplait vanilla yogurt(not Greek)
  • 3 large eggs
  1. Let the butter soften on the counter. Let eggs, yogurt and berries come to room temperture. Preheat the oven to 350F degrees with the rack in the middle. Butter a 9-inch springform pan on the bottom and around the sides. Meanwhile, separate 2/3 of the berries in a bowl.
  2. Cream the softened butter and sugar together using a hand mixer or stand mixer. Then, add the eggs one at a time, mixing well after each addition.
  3. Add the rest of the ingredients except for the berries. Mix it well, scraping the sides in between. Stir in 2/3 of the berries.
  4. Pour the batter into the buttered springform pan. Level the top with a rubber spatula. Arrange the remaining berries on top of the batter.
  5. Bake the cake for 45 minutes at 350F degrees. Check with a toothpick inserted in the middle of the cake. When it’s done, it should come out clean.
  6. Release the springform pan. Leave the pan bottom on and let cake cool on a rack. Serve the cake plain, sprinkle it with powdered sugar, or topped with whipped cream or vanilla ice cream.