Blackberry Cake Recipes Lemon Skyr Breakfast Cake
Blackberry Cake Recipes Below ↙️
Makes: 13×9 Layer
Bowl 1/Dry:
🐺 1 C. whole wheat pastry flour
🐺 1 C. all-purpose flour
🐺 1/2 tsp baking soda
🐺 2 tsp baking powder
🐺 1/4 tsp sea salt
🐺 Zest from 2 lemons
🐺 1-1/2 C. blackberries, halved
Bowl 2 or Stand Mixer/Wet:
🐺 2 TB coconut oil (or any neutral oil)
🐺 1/2 C. (8 TB) unsalted butter, softened
🐺 1/4 C + 2 TB stevia brown sugar blend
🐺 1/4 C. stevia powder
🐺 2 TB honey
🐺 1 tsp lemon extract
🐺 1 TB lemon juice
🐺 3 eggs
🐺 1 C. berry or vanilla skyr, 0% (Siggi’s is great!)
Topping
🐺 1 TB granulated sugar
🐺 2 TB stevia brown sugar blend
🐺 1 TB confectioner’s sugar + 1/3 C. reserved for dusting later
🐺 1/2 tsp. cinnamon
Heat oven to 350. Prepare a 13×9 dish with baker’s spray.
Bowl 1: Whisk together flours, baking soda, powder, lemon zest, + salt. Once mixed, add berries. Gently stir until coated. This method helps to sink to the bottom of the cake while baking.
Bowl 2: Use a mixer to cream together butter, oil, sugars, honey, + extract until fluffy. This should take around 2-3 mins at a higher speed. Scrape down bowl. Add eggs + skyr. Blend at med. speed until thoroughly mixed. Scrape bowl + add lemon juice.
Add flour mixture to wet ingredients. Stir by hand until combined, then blend with mixer on low or med-low for 30-45 seconds. Do not overmix. This breaks up the berries a bit but leaves them mostly intact. Battery will be thick.
Topping: In a small bowl, mix together sugars + cinnamon.
Add batter to prepared pan. Use a spatula to spread evenly. Sprinkle on sugars. Bake on middle rack 40-50 mins until springs to touch + toothpick comes out clean. Cool completely. Sprinkle with sifted confectioner’s sugar. Enjoy!
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