Blackberry and Yogurt Cake

The blackberry and yogurt cake is a simple and light dessert, perfect for an afternoon snack. This recipe is butter-free and is great for making with kids – fun in the kitchen that will bring smiles and delicious moments!

• Use fresh blackberries for better flavor.
• If the eggs are at room temperature, they will whip more easily and give fluffiness to the batter.
• To prevent sticking, grease and dust the pan with flour beforehand.
• Gently fold the blackberries into the batter to avoid crushing them.
• It will be easier to remove the cake from the pan if you use parchment paper.

• Instead of blackberries, you can use raspberries or blueberries, or combine them.
• Feel free to sprinkle with cinnamon or vanilla to add more aroma.
• Use brown sugar instead of white for a caramel flavor.

• Blackberries are rich in antioxidants, vitamin C, vitamin K, and dietary fiber, making them a healthy addition to desserts.
• Greek yogurt is thicker and has a higher protein content compared to regular yogurt.
• Type 00 flour is extremely fine and is perfect for baking, as it gives the cake a more delicate and fluffy texture.
• Sunflower oil is a preferred choice for baking due to its light flavor and high content of unsaturated fatty acids.