Yogurt Berry Cake
This light and fluffy Yogurt Berry Cake is made with White Mountain Bulgarian Yogurt for a deliciously tangy twist. Bursting with fresh berries and just the right amount of sweetness, it’s perfect for brunch, dessert, or a midday treat.
- Dessert
Ingredients
- 1 cup White Mountain Yogurt
- 1/2 cup honey or maple syrup
- 2 eggs
- 1/3 cup melted coconut oil
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- 1-1½ cups mixed fresh berries
- Optional topping: More berries &/or a dollop of White Mountain Yogurt mixed with honey as “frosting"
directions
- Preheat oven to 350°F (175°C). Grease an 8-inch round or square baking pan and line with parchment for easy removal.
- In a large bowl, whisk together yogurt, eggs, honey/maple syrup, oil, vanilla, and lemon zest until smooth.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined—don’t over mix
- Gently fold in your berries, reserving a handful to sprinkle on top.
- Pour the batter into your prepared pan and smooth the top. Sprinkle remaining berries over the batter.
- Bake for 35–40 minutes, or until a toothpick comes out clean. Let it cool before topping.
- Top it off with a yogurt-honey drizzle, a dusting of powdered sugar, or just slice and serve as-is!
