Ingredients
- 290 grams flour (plain gluten free, 2¼ cups)
- 330 grams caster sugar (1½ cups)
- 1 tablespoon baking powder (gluten free)
- 1½ cups Greek yogurt (plain)
- ¾ cup unsalted butter (melted)
- 4 large eggs
- 60 gram lemon, whole (1 lemon, zest of only)
- 2 teaspoons vanilla extract
- 304 grams blackberries (fresh, 2 cups)
- 95 grams icing sugar (pure, sifted, 1⅓ cups)
- 2 tablespoons Geek yogurt (plain)
- 50 grams blackberries (fresh, extra to make 1 teaspoon blackberry juice juice ~see note below)
How to Make
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Step 1: Note: For the blackberry juice, simmer a handful of blackberries with 1 teaspoon water in a saucepan until the berries start to break down, then press the berries through a sieve with the back of a spoon.
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Step 2: Preheat your oven to 180C. Brush a 23cm bundt tin with melted butter.
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Step 3: Combine sifted flour, sugar and baking powder in a mixing bowl.
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Step 4: Add the yogurt, butter, eggs, lemon zest and vanilla to bowl and whisk together to combine.
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Step 5: Gently fold in blackberries and pour the mixture into bundt tin and bake for 45 min or until an inserted skewer comes out clean. Cool completely on a wire rack.
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Step 6: For yogurt glaze: Combine all ingredients in a mixing bowl and whisk to combine. For a thicker glaze add more icing sugar or for a thinner glaze add more juice. Immediately pour the icing over cake before it sets.
Tips & Variations
- Bundt tin
We hope you enjoy this recipe!
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