Lemon Blackberry Yogurt Cake -

5 from 1 vote

Lemon Blackberry Yogurt Cake

Fresh blackberry frosting and citrusy lemon combine in a delicious way in this ultra-moist Lemon Blackberry Cake. Every bite of this cake reminds me of summer.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 507kcal

Ingredients

For the Cake

1 cup butter softened
2 cups granulated sugar
3 tablespoons lemon juice
3 tablespoons lemon zest
3 large eggs room temperature
3 teaspoons baking powder
½ teaspoons salt
2½ cups all purpose flour
1 cup Greek yogurt
3 cups blackberries washed and halved

For the Glaze

¾ cup blackberries smashed with their juices
1 tablespoons water
1 tablespoons sugar
2½ cups powdered sugar

Instructions

Cake Instructions

Preheat oven to 350°F. Cream together butter and sugar until light and fluffy. Beat in eggs, lemon juice, and lemon zest.
Whisk together flour, baking powder, and salt. Alternating with the Greek yogurt add to the wet ingredients. Mix until just combined. Gently fold in blackberries.
Pour batter into a greased bundt pan. Bake at 350°F for 55-60 minutes. An inserted toothpick comes out with a few moist crumbs clinging to it. Cool in pan for 15 minutes before inverting onto wire rack. Cool completely.

Glaze Instructions

Combine blackberries, water, and sugar in a small saucepan on the stove. Simmer for 5 minutes over medium heat until the blackberries are soft. Strain glaze through a fine mesh strainer to remove the seeds.
Stir in powdered sugar until a glaze forms. If the glaze is too thick a drop or two of water at a time. Drizzle over cooled cake.

Nutrition