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Very Berry Loaf Cake Recipe

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★★★★★

4.4 from 57 reviews

This Very Berry Loaf Cake is a moist and flavorful treat packed with mixed berries and a tender crumb. It combines the richness of butter and Greek yogurt with the sweetness of sugar and vanilla, baked to perfection in a loaf tin. Perfect for breakfast, snack, or dessert, this cake offers a delightful balance of tart berries and sweet, fluffy cake.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 Cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons all-purpose flour (for berries)

Wet Ingredients

  • 1 Cup sugar
  • 1 Cup Greek yogurt
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 Cup unsalted butter, softened

Fruit

  • 1 Cup mixed berries, frozen

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a loaf tin with parchment paper and grease it lightly to prevent sticking. Set aside while you prepare the batter.
  2. Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt to ensure even distribution and a light batter.
  3. Coat Berries: Gently toss the frozen mixed berries with the reserved two tablespoons of flour. This helps prevent the berries from sinking to the bottom during baking. Set aside.
  4. Cream Butter and Sugar: Using an electric mixer, beat the softened butter on high speed for about 30 seconds until creamy. Add the sugar and continue beating for 2 to 3 minutes until the mixture is light and fluffy.
  5. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to incorporate fully. Then beat in the vanilla extract for added flavor.
  6. Combine Flour and Yogurt: Add the flour mixture and Greek yogurt to the wet ingredients in three additions, starting with the flour mixture. Gently stir after each addition until just combined to avoid overmixing.
  7. Fold in Berries: Carefully fold the floured berries into the batter, distributing them evenly without breaking them up.
  8. Bake: Pour the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool: Remove the cake from the oven and let it cool in the pan for about 5 minutes on a wire rack. Then, remove the cake from the tin, peel off the parchment paper, and allow it to cool completely on the wire rack before slicing and serving.

Notes

  • Make sure the eggs are at room temperature to help the batter mix evenly.
  • Using frozen berries ensures they remain firm during baking, but you can substitute fresh berries if preferred.
  • Do not overmix the batter once the flour is added to avoid a dense cake.
  • Allow the cake to cool fully before slicing to prevent it from crumbling.
  • You can substitute the Greek yogurt with sour cream or buttermilk if desired.

Keywords: Very Berry Loaf Cake, mixed berry cake, berry loaf, Greek yogurt cake, easy berry cake, baked berry dessert

Find it online: https://epicrecipebox.com/very-berry-loaf-cake-recipe/