Blackberry, Lemon and Yoghurt Cake


160g caster sugar

3 eggs

105g thick Greek yoghurt

5 tbsp olive oil

240g  plain flour

1½ tbsp baking powder

1 tsp vanilla extract

1 tbsp lemon zest

1 punnet of blackberries

2-3 tbsp Slivered almonds to decorate

1 tbsp icing sugar, for dusting


  1. Preheat your oven to 180°C. 
  2. Grease and line a loaf tin with baking paper.
  3. Whisk the caster sugar and eggs in a bowl until light and creamy.
  4. Add the yoghurt, oil, flour and baking powder into the egg and sugar mixture and mix until smooth.
  5. Stir in the vanilla extract and lemon zest.
  6. Pour the mixture into the prepared baking tin, and then gently add in the blackberries randomly into the cake batter.
  7. Top with the slivered almonds.
  8. Bake for 40-45 minutes or until pale golden and your Nazzy Baker cake tester comes out clean.
  9. Cool in the tin then turn out onto a rack to cool completely.
  10. Serve as it is or dusted with icing sugar