Recipe Ingredients
- 1 cup Greek yogurt
- 1/3 cup vegetable oil
- 1 cup sugar
- 1 lemon, zested and juiced
- 2 large eggs
- 1 tablespoon poppy seeds
- 1 2/3 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups fresh or frozen blackberries
For glaze
- 1 1/2 cups powdered sugar
- 1/2 cup Greek yogurt
- 1/2 cup seedless blackberry preserves
Recipe Directions
For cake
- Preheat oven to 375°F and coat a 9x5-inch loaf pan with nonstick cooking spray and line with a parchment paper sling.
- Whisk yogurt, oil, sugar, lemon zest, lemon juice, eggs and poppy seeds together in large bowl until combined. Sift in flour, baking powder and salt. Mix together until combined. Fold in blackberries until just combined.
- Pour batter into prepared loaf pan. Bake until golden-brown and toothpick inserted into the center comes out clean, about 45 to 50 minutes. Allow to cool 15 minutes before removing from loaf pan. Allow to cool completely on wire rack.
For glaze
- Meanwhile, whisk powdered sugar, yogurt and blackberry preserves together until a thick glaze forms. Drizzle glaze over cooled cake. Slice and serve.
