It’s still blackberry season in Britain, so we’ll show you how to bake scrumptious blackberry yogurt cakes! These cakes taste fresh and fruity, are light on sugar and make perfect treats for breakfast or teatime. You can download the wrappers and the printable recipe at the end of this post! This is the first video in our new Easy Bakes series so subscribe to our YouTube channel to follow along!
Watch the video tutorial see how we prepare our delicious blackberry yogurt cakes in five easy steps!
Collaboration with Ashley Anixter from Tasty Treats
Our blackberry yogurt cakes are part of a collaboration with our lovely friend Ashley Anixter from Tasty Treats. She made beautiful blackberry macarons with a delicious cream cheese icing filling over on her YouTube channel, so please check out the video on her channel and read the written recipe! And be sure to subscribe to Ashley as she has the most amazing macaron we’ve ever seen! Of course we couldn’t help ourselves and created a cute gift box for Ashley’s macarons, which you can download for free.
Blackberry Yogurt Cakes
You can easily vary this recipe with fresh strawberries, raspberries or apricots!
Prep Time: 15 min
Oven Temperature: 180°C / 350°F / Gas Mark 4
Baking Time: 20 to 25 min
Cooling Time: 12 cakes
- 36 to 40 fresh blackberries
- 220g (1 3/4 cups) all-purpose flour
- 2 tsp baking powder
- 100g (1/2) granulated sugar
- 2 tsp vanilla extract
- 180 g (3/4 cup) plain yoghurt
- 115g (1 stick / 1 cup) butter, melted
- 2 eggs (UK: M / US: L)
- 1/8 tsp salt
- 12 muffin/cupcake cases
- printable wrappers (see below)
- powdered sugar
- 12 fresh blackberries
- kitchen scale or measuring cups and spoons
- hand-held or stand mixer with the paddle attachment
- large mixing bowl
- large jug
- rubber spatula
- 12-hole cupcake or muffin tray (pan)
- oven mitts or kitchen towel
- cake tester or skewer
- cooling rack
- small sieve
Preheat the oven to 180°C (350°F / gas mark 4). Line a twelve hole muffin or cupcake tray with cupcake cases.
1) Mix dry ingredients
Add the sugar, salt, baking powder and sifted flour into a large mixing bowl and combine on low speed.
2) Mix the wet ingredients
In another bowl, whisk together the yogurt, eggs, vanilla extract and melted butter until the eggs break down, and the mixture is roughly combined.
3) Make the batter
Carefully pour the yogurt-egg mixture to the dry ingredients and beat on medium-high speed until just combined. It’s best to not overbeat the batter so the baked cakes will stay soft and chewy.
4) Bake the cakes
Using a spoon or an ice cream scoop, fill each cupcake case 2/3 with batter. Add three to four blackberries in the middle of each case and bake for 20 to 25 minutes.
5) Cool and decorate
Allow the cakes to cool for 30 minutes. Then place the cakes in our pretty wrappers, sprinkle them with powdered sugar and decorate with fresh blackberries.
Materials: blackberries, yogurt
Shelf life & storage
The blackberry yogurt cakes taste best on the day they’re made. You can keep them in the fridge for up to four days or in the freezer for a month.
Free Printable Recipe & Label
Click on the button to download your free mini eBook. Included are the recipe for the blackberry yogurt cakes and a free printable printable wrappers.
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