18 April 2012

Oh glorious cake

I'm not always very consistent when it comes to writing here.  Sometimes sporadic is the best I can manage.  These past few days have been a pleasant exception.  I don't know why.  This week has been one of peace thus far.  And lots of outdoor time with little paws eager to leave no rock or leaf unturned in their quest to discover secrets that nature hides delicately under her buds and blooms.  

Someone recently asked if I had a routine with the kids.  The answer is a resounding YES.  My kids don't do well without some kind of structure to their days.  Of course we're dreadfully flexible within our schedule.  It's a very comfortable freedom.  Or freeing comfort.  Whichever you prefer.  

Our days begin with J.  She is our rooster.  And if rooster sleeps in, so do we all.  I personally am a great fan of mornings when rooster sleeps in.  :o)  After our morning routine is finished - usually takes an hour or so - it's quick chore time.  Often we cook or prepare dinner during this window.  Then it's play time which nowadays means outside time.

This morning, during our work time, we made a lemon blackberry cake.  Last night I opened the fridge and found a carton of old blackberries hiding behind some containers.  Boo.  I hate when things hide in my fridge.  Luckily, these were still ok.  Even more luck, we had a cup of yogurt left in the tub that was still within expiry date territory.  And that, my friends is how our lemon blackberry yogurt loaf cake was born, a variation on its cousin the Lemon-Blueberry Yogurt Loaf.  My very favourite kind of cake.  The kind that is born to glorify what would have been wasted.  

The cake wasn't overly sweet.  It'd be a nice breakfast accompaniment to coffee or tea.  Or a mid-morning snack prior to heading outside!  We initially made it with a lemon syrup under the glaze, but I found that it overpowered the cake flavours with its tartness and was at best unnecessary.  The glaze is a welcome accent, though I have no doubt the cake can stand on its own.  I leave that up to you.  As for me and my house?  We glaze.  


1 1/2 cups + 1 Tbsp flour
2 tsp baking powder
1 cup yogurt
2/3 cup sugar
3 large eggs
2 tsp grated lemon zest (about 1 large lemon)
1/2 tsp vanilla
1 1/2 Tbsp fresh lemon juice
1/2 cup sunflower oil
1 cup blackberries (or blueberries)

3/4 cup powdered sugar
1/2 Tbsp fresh lemon juice
1 Tbsp water

Heat oven to 350 degrees F.  Grease a loaf pan and lightly flour.  Sift flour and baking powder together.  Whisk yogurt, sugar, eggs, vanilla, zest and oil together.  Add in the dry ingredients slowly and mix well.  In a small bowl, coat berries with 1 Tbsp flour.  Fold berries gently into batter.  Pour into loaf pan and bake for about 55 minutes until toothpick comes out clean from the centre.  Remove from pan after 10 minutes and allow to cool fully.

Whisk glaze ingredients together in a small bowl until smooth.  Drizzle or spread uniformly over the top of the cake.  Allow glaze to harden about 20 minutes before serving.

UPDATE: We had this cake the morning after and it was scrumptious!  Don't know why, but it got better with an overnight sit in the fridge.  Go figure...


  1. Oh my! This cake looks wonderful!! I must try making it - thanks for the recipe :)

  2. That looks very good - I must try to bake it, great idea to put the blackcurrents ind and not blend it.

    Greetings from Denmark

    1. And a big WELCOME to you from Canada! Yes indeed, necessity is the mother of invention. I'll have to try it with blueberries someday.

  3. Just made this last night - wonderful!! Thanks for the recipe - my girls have been enjoying it over games of cards on this rainy morning :)

    1. So glad your girls enjoyed it. It really is a nice rainy day snack now that you mention it!