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Mulberry Cake

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A delightful and fluffy Mulberry Cake that evokes sweet summer memories and joy with every bite.

Ingredients

Scale
  • 2 cups fresh mulberries
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, followed by the yogurt and vanilla extract. Mix until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in the fresh mulberries.
  7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezes well for up to 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/mulberry-cake/

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