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Lemon Blackberry Yogurt Cake


For the Cake

  • 1 cup butter softened
  • 2 cups granulated sugar
  • 3 T lemon juice
  • 3 T lemon zest
  • 3 large eggs room temperature
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 and 1/2 cup all purpose flour
  • 1 cup Greek yogurt
  • 3 cups blackberries washed and cut into big chunks

For the Glaze

  • 3/4 cup blackberries smashed with their juices
  • 1 T water
  • 1 T sugar
  • 2 and 1/2 cups powdered sugar


  • Preheat oven to 350 F. In a stand mixer, or by hand if your feeling strong, cream together butter and sugar until light and fluffy. Beat in eggs, lemon juice and zest.
  • In a separate medium bowl, whisk together, baking powder, salt and flour. Add alternately with the Greek yogurt to the wet ingredients. Mix until just combined. Gently fold in blackberries.
  • Bake at 350 F. for 55-60 minutes until an inserted toothpick comes out with a few moist crumbs clinging to it. Let cool in pan for 15 minutes before inverting onto wire rack. Let cool completely.
  • To make the glaze, combine blackberries, water and sugar in a small saucepan on the stove, Simmer for about 5 minutes over medium heat until the blackberries are very soft.
  • Strain through a fine mesh strainer to remove the seeds. Beat in powdered sugar until a glaze forms. If it is too stiff and a drop or two of water at a time. Drizzle over cooled cake.