Yep, TOTALLY made these. Even though mine didn’t turn out quite like the original, it was actually pretty good. Being me, I adjusted a few things in the recipe trying to make it even healthier.
It was a success – another slice, please!
- ½ cup (1 stick) unsalted butter, room temperature (or ½ cup neutral oil)
- ½ cup blackberries
- ½ cup raspberries
- ½ cup sugar
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 large eggs (using only one yolk), lightly beaten
- 1 teaspoon pure vanilla extract
- ½ cup Greek Yogurt, room temperature
Preheat the oven to 350 degrees. Lightly butter a 9×5 loaf pan. Layer with parchment paper, and butter that too. I sprayed mine with Pam.
Time to puree your berries! Put the blackberries into a food processor or blender. Puree and set aside. Rinse out your processor/blender and do the same with the raspberries.
In a medium bowl, combine flour, salt and baking powder. In a large bowl, beat butter/oil and sugar until fluffy. Add eggs and vanilla, beat to combine. Add flour mixture in 3 additions, alternating with Greek Yogurt (begin and end with flour mixture). – FYI, using an electric mixer is highly recommended. I didn’t use one and had some trouble… haha.
Stir 2 Tbsp of the batter in with the blackberries – same for the raspberries.
Pour half of the batter into the loaf pan. Add some of the blackberry and raspberry puree. Add more batter. Add the rest of the puree. Use a knife and swirl it all around.
Bake for 1 hour. Allow cake to cool for 30 minutes. Lift the cake out of pan, slice and serve!