This Blackberry Blood Orange Breakfast Cake is a summery twist on an Italian classic. Juicy blackberries and hints of tangy blood orange give this lightly sweet yogurt cake plenty of personality to accompany your morning coffee.
Time: 1 hr 10 minutes including bake time. About 20 minutes to cool.
Makes 8 servings
For the cake
• 1-2 teaspoons butter
• 1/2 cup plain yogurt
• 4 eggs
• 1 1/2 cup sugar
• 2 cups all purpose flour, plus more
• 1/2 cup olive oil
• 1 Tablespoon baking powder
• 2 Tablespoons blood orange zest (from about 2 blood oranges)
• 1 Tablespoon blood orange juice
• 1 cup blackberries, halved
• Additional orange slices and more blackberries for serving as desired.
For orange whipped cream (yields 2 cups)
• 1 1/2 cup cold heavy cream
• 1 teaspoon blood orange zest
• 2 Tablespoons blood orange juice
• 1 Tablespoon sugar
• Standing mixer or hand beaters
To make the cake
1. Arrange a rack in the center of your oven and preheat it to 350º F. Meanwhile, butter and lightly flour a 9-inch, round cake pan.
2. Beat the eggs and sugar on medium-high speed for about five minutes, or until the mixture has at least doubled and turned light yellow and extremely foamy.
3. As you continue beating, add the yogurt a little at a time until combined, then add the orange zest and juice and scrape down the sides.
4. Still beating, add the flour gradually (about 1/2 cup at a time), scraping down the sides as needed.
5. Beat in the olive oil, then stop the mixer and add the baking powder. Beat again for about 3 minutes.
6. Toss blackberries with about a teaspoon of flour to coat and gently fold them into the batter.
7. Pour the batter into the prepared pan and bake for 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
8. Cool on a wire rack for about ten minutes, then remove the cake from the pan and allow it to cool completely.
9. Serve with blood orange whipped cream and fresh berries and orange slices.
To make the blood orange whipped cream
1. Chill a mixing bowl in the refrigerator for about 15 minutes (not strictly necessary unless it’s fairly warm).
2. Combine all ingredients in the chilled bowl and beat on high speed until the cream forms stiff peaks, about 1 minute.*
3. Store loosely covered in the refrigerator until ready to serve.
- * If the whipped cream gets clumpy, you’ve gone too far—but you can fix it by adding a little extra cream and beating for a few seconds until it smooths out.
Keywords: blackberry blood orange breakfast cake, breakfast cake, olive oil cake, italian yogurt cake