Lemon Blackberry Yogurt Cake

In summer it is so hard to choose which fresh fruit to use. I just want to use it all, strawberries, peaches, blueberries, raspberries, blackberries, plum, and apricots. However, the blackberry and lemon flavors in this cake are exceptionally bright way of celebrating summer. (Someday, just wait for a cake that uses all of the abundance of summer’s harvest. It may turn out brilliant!)

There are a few things that make this cake my favorite of summer. First, its made in a bundt pan. No fighting with finicky layers, or worry about complicated filling recipes. Just mix up the batter, bake and frost. Second, The key to this ultra moist cake is the yogurt. I have found the Greek yogurt works undercover in the batter to make the it ultra moist without being heavy. It is actually similar to my lemon blueberry bread recipe. And lastly, blackberry and lemon were just meant for a bakery marriage. Together they compliment each other perfectly as neither one is overly sweet.

This lemon blackberry yogurt cake is finished with a blackberry glaze. Start with blackberries and cook them in some water to soften them and then strain them. Stir in some powdered sugar and milk and you have a gorgeous glaze . You may notice in the pictures that I glazed the cake twice. Yep, that would be me who was in such a hurry to photograph my pretty cake that I made the glaze a bit too runny and frosted a warm cake. I’ll leave it as a lesson to myself and an encouragement to you that not everything you make will be or has to be perfect. It still tasted delicious. What are your favorite summer fruit’s to bake with?