Frozen Berry Cake
Low-sugar berry yogurt cake is a perfect make-ahead breakfast.
Ingredients
- butter for pan
- 1 cup all-purpose flour
- 1 tsp all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp butter {melted}
- 2 eggs {beaten}
- 1 cup plain greek yogurt
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1.5 cup frozen berries {blueberry and/or raspberry recommended}
- 1 tsp powdered sugar {optional}
Instructions
- Preheat oven to 350 F.
- Butter a 9-inch cake pan or an 8x8 square baking dish.
- Combine flour, sugar, baking powder, and salt in a medium-size mixing bowl.
- Add beaten eggs, vanilla, butter, lemon zest, and yogurt. Mix until well combined.
- In a separate bowl, toss 1 tsp flour with the frozen berries. Do your best to coat all the berries.
- Spoon and spread half of the batter into the baking dish and top with half of the floured berries.
- Top berries with the remaining batter (spread), and then add the rest of the berries on top of that.
- Bake, uncovered for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.
- Top fully-cooled cake with powdered sugar if desired.
Notes
Blueberries and raspberries work best. Strawberries and blackberries are usually too large and will lead to a mushy cake.
Like your breakfast bake a bit sweeter? Simply increase the sugar until it is to your taste.
This recipe was inspired by and adapted from this recipe from Good Housekeeping UK.
Nutrition Facts
Frozen Berry Cake
Amount Per Serving (0.5 cup)
Calories 150
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 48mg16%
Sodium 185mg8%
Potassium 127mg4%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 9g10%
Protein 5g10%
Vitamin A 184IU4%
Vitamin C 3mg4%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.