Berry Almond Yogurt Cake

This soft yogurt loaf cake was born from a very generous summer harvest. My garden has been especially prolific this year, giving me an abundance of fresh raspberries and blueberries. Naturally, I wanted to turn them into something simple, comforting, and homemade.

This cake combines those garden berries with Greek yogurt and ground almonds for a moist, tender crumb and a subtle nutty flavor. Lightly scented with lemon, it’s an easy everyday bake—perfect for breakfast, afternoon coffee, or a not-too-sweet dessert that lets the fruit shine.

Ingredients

• 2 eggs
• 80–100 g sugar (adjust to taste)
• 125 g Greek yogurt
• 60 ml butter or neutral oil (sunflower or similar)
• 150 g all-purpose flour
• 30 g almond powder (ground almonds)
• 1½ tsp baking powder
• Pinch of salt
• Zest of ½ lemon

Fruit

• 1 cup raspberries
• ½ to 1 cup blueberries

Optional topping

• 1 tbsp sliced almonds
• 1 tsp brown sugar

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Instructions

1. Preheat the oven to 180°C (or 170°C fan). Grease and line a loaf tin.
2. In a bowl, whisk together the eggs and sugar until slightly pale and smooth.
3. Add the yogurt, oil, and lemon zest. Mix well.
4. In another bowl, combine flour, almond powder, baking powder, and salt.
5. Gently fold the dry ingredients into the wet mixture until just combined (do not overmix).
6. Lightly toss the berries with 1 tsp flour, then fold them carefully into the batter.
7. Pour the batter into the prepared loaf tin.
8. Sprinkle with sliced almonds and a little brown sugar if using.
9. Bake for 35–40 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.
10. Allow to cool in the tin for 10–15 minutes before transferring to a wire rack.

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Tips, Serving & Storage

• Fruit tip: Tossing the berries in a little flour helps prevent them from sinking to the bottom.
• Texture tip: Do not overmix the batter to keep the cake light and soft.
• Flavor variation: Add a few drops of almond extract or replace part of the lemon zest with orange zest for a different aroma.
• Serving: Delicious slightly warm, plain, or served with a dollop of vanilla ice cream.
• Storage: Keep in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days. It also freezes well in slices for up to 2 months.