French Yogurt Cake With Berries

This one-bowl creation is a staple of French grandmothers everywhere, and once you try it you'll know why. The cake benefits from a day of rest, making it an ideal make-ahead dessert. Store it at room temperature, tightly covered in plastic wrap, and serve it in slices topped with fresh fruit and a light dusting of powdered sugar.

You’ll Need

  • 2 cups fresh berries
  • 1 Tbsp lemon juice
  • 1 Tbsp sugar
  • ¾ cups Greek yogurt
  • 3 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • 1½ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • ½ cup canola or olive oil
  • Optional: powdered sugar for garnishing

Prep and Cook

  • To macerate the berries, combine them with lemon juice and sugar in a bowl and stir to combine. Cover and place in the fridge for up to 2 days or until ready to serve.
  • Preheat the oven to 350°F and lightly grease an 8” baking pan with 2–3" height.
  • In a medium-mixing bowl, whisk together the yogurt, eggs, sugar and vanilla. Add the flour, baking powder and salt, and stir just until combined. Using a spatula, fold in the oil until you’re left with a batter that is thick and shiny.
  • Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan.
  • To serve the cake, lightly dust the top with powdered sugar and garnish with the macerated berries by placing them in the centre of the cake.


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