mixed berries

Sweet, studded with berries, and flavored with fresh lemon, vanilla, and butter, this supremely moist yogurt cake will soon become your favorite "anytime" cake. We love it!

Lemon Berry Yogurt Cake

(360 grams) cake flour* (spoon & leveled)

baking powder

baking soda

salt

(240 grams) plain Greek yogurt, at room temperature*

lemon zest

(80 milliliters) fresh lemon juice

(230 grams; 2 sticks) unsalted butter, softened to room temperature

(400 grams) granulated sugar

vanilla extract

eggs,

(325 grams) mixed berries, fresh or frozen (do not thaw)*

(120 grams) confectioner’s sugar

Tablespoons (45 milliliters) fresh lemon juice

Make the cake

Preheat oven to 350°F (177°C). Generously grease a 10-12 cup bundt pan with butter or nonstick spray.

Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.

Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy.

Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don’t be alarmed if it takes longer in your oven.

Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving.

Make the glaze

Whisk the glaze ingredients together. If desired, add more confectioners’ sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Hi Sally, I made this cake twice - the first time with chopped fresh mango and chopped fresh strawberries and it was delicious. The second time I used chopped frozen strawberries exactly per the recipe, but it turned out soggy and not very good.

Love it!  First time making it and it was a success!  I used 2 loaf pans since I didn’t have bundt pan.  I used fresh lemons snd frozen mixed berries.  I run cold water on the berries and sliced the big raspberries &amp; black berries.  Then i pat them dry before mixing into the batter.  Turned out perfect!  I will make it again but will use a muffin in instead.  Thanks for this awesome recipe! 

I used margarine instead of butter (cuz I didn’t have butter) and cut the sugar by 50g, the cake was wonderful and soft but just a bit crumbly, I’m wondering what could be the cause?
But my family thoroughly enjoyed the cake thank you!

Mine turned out very soggy. I think my tin wasn’t  big enough it I wasn’t sure on the quantity of the frozen berries. I feel like it added to the extreme sogginess.
I’d make it again but would probably half all the ingredients.

Hi Sally,
I made this recipe today and it turned out delicious. The only thing I swapped was the sugar for monkfruit sweetener! I baked it in a Glazed earthenware bundt cake pan. Used frozen blueberries. It worked great, except the baking took 2 plus hours~perhaps the pan or the monkfruit~but I had plenty of free time to wait! I used the confectioners sugar for the glaze. Came out moist, but not too moist! I proclaim it was a success.
Thanks,
Kellea

Hi Sally, 
What a great recipe! I made this cake today and loved it! However, it turned out quite dense (not too moist though). I was just wondering if it is usually very dense and if there's anything I could do to get the dough a little more fluffy?

This tasty tart is a great introduction to pastry and gives budding young chefs a chance to flex their creative muscles as they decorate with vanilla mascarpone and a variety of berries

Mixed Fruit Tart

plain flour, plus extra for dusting

golden caster sugar

unsalted butter,

mascarpone

double cream

vanilla bean paste

tbsp icing sugar

fruit(we used cherries, redcurrants

Mixed fruit tart

Heat oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tbsp very cold water, and pulse until the mixture just starts to come together. Tip the dough onto a work surface and use your hands to bring together into a uniform dough. Wrap in cling film and chill for 1 hr. Can be made up to 3 days in advance.

On a lightly floured work surface, roll out the pastry and use to line a 23cm tart tin. Trim off the excess and chill for 30 mins. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment. Fill with baking beans or rice, and bake in the oven for 20 mins. Remove the parchment and put the pastry back in the oven for 12-14 mins or until golden. Take out of the tin and put on a wire rack to cool completely.

To make the filling, put the mascarpone, cream, vanilla and icing sugar in a large bowl and whisk until it just holds soft peaks. Spread the cream mixture into the pastry case in an even layer. Decorate with the fruit, however you like. Best eaten on the day.

Get a healthy dose of heart-healthy fats with an avocado, berry, and hemp seed smoothie.

Heart-Healthy Hemp Smoothie

Avocado

Clementine

Cup Mixed Berries, frozen

Dates, pitted

Cup Hemp Milk, unsweetened

Cup Water

Tablespoon Hemp Seeds

Tablespoon Cacao Nibs

Add ingredients in the order listed and blend until smooth.

Get a mighty boost of essential nutrients with the Berry Essential Smoothie, made with mixed berries, spinach, carrot, and pineapple.

Berry Essential Smoothie

Cup Spinach

Carrot

Cup Pineapple, fresh

Teaspoons Essential Greens

Tablespoon Flax Seeds

Cup Ice

Power through your day with a nutrient-packed smoothie made with energizing beets, bananas, and more!

The 3PM Slump

Cups Spinach

Beet, raw

Banana

Cup Coconut Water

Tablespoon Chia Seeds

Start your day with a nutrient-packed smoothie, filled with powerhouse ingredients like spinach, berries, and almonds.

Power Punch Smoothie

Cup Cucumber

Cup Cherries, frozen

Almonds

With simple and nutritious ingredients, this smoothie will get your Valentine&#039;s Day off to a good start.

Very Merry Valentine

Orange

Cup Greek Yogurt, plain, non-fat

Skip the vending machines and fuel your body with this nutritious smoothie!

Healthy Snack Smoothie

Teaspoon Goji Berries, dried

Tablespoon Coconut, unsweetened flakes

Sweet and savory flavors with a creamy texture take you back to a simpler time!

PB and J

Banana, frozen

Cups Almond Milk, unsweetened

Tablespoons Peanut Butter, creamy, unsalted

Tablespoon Superfood Essentials Vanilla Plant-Based Protein

Made with leafy greens, avocado, and more, this hearty smoothie can help support heart health!

Healthy Heart Smoothie

Cup Walnut, roasted, unsalted

Cups Hemp Milk, unsweetened

Luscious layers of whipped cream, folded with raspberry jam take this mixed berry pavlova to delicious new heights.

Best-ever berry-cherry pavlova

Coles Australian Free Range Egg whites

(330 grams) caster sugar

tsp cornflour

tsp white vinegar

Coles Thickened Cream

tbsp icing sugar mixture

raspberry jam, warmed, strained

Icing sugar mixture, extra, to dust

raspberries

(40 grams) icing sugar mixture

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5655441638001&=domain=taste

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Rediscover the doughnut with this cosy dessert topped with berry compote.

Cinnamon doughnuts with forest fruit compote

(3/4 cup) milk, warmed

tbsp caster sugar

yeast

butter, melted

(1 1/2 cups) plain flour

tsp salt

sour cream

tbsp pure icing sugar, sifted

cinnamon

(1/2 cup) caster sugar, extra

vegetable oil

310 milliliters (1 1/4 cups) red wine

(1 1/4 cups) caster sugar

pkt frozen forest fruits

Deck the halls for this modern, Christmas day dessert with no trimming spared!

Summer pudding trifle

unfilled sponge cake slab

strawberry, blueberry and cranberry jam

cream,

raspberries,

Strawberries, halved, to serve

custard powder

caster sugar

milk

thickened cream

tbsp orange-flavoured liqueur

packet frozen mixed berries

tsp vanilla extract

Homemade apple crumble gets a twist with the added richness of sweet port wine.

Apple, berry and port crumble

unsalted butter

Granny Smith apples, peeled, cored, cut into 1cm slices

frozen mixed berries

port

tsp cinnamon

good-quality shortbread biscuits

One of the delights of French cuisine is the desserts – and we don’t mean the over-elaborate stuff that you get in Michelin restaurants. This deep, baked cheesecake is particularly irresistible because it has an American-style digestive biscuit base and therefore offers the best features of both.

Baked lemon cheesecake with summer berry compote

digestive biscuits

tbs caster or demerara sugar

cream cheese

eggs

tbs cornflour

creme fraiche

lemon

(60 milliliters) lemon juice

(55 grams) caster sugar

orange

fresh mixed summer berries (halved small strawberries, raspberries and blueberries)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

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Make this special treat a part of an indulgent weekend feast perfect for friends.

Brown betty tarts

pkt Careme vanilla bean

green apples, peeled, chopped

(75 grams) caster sugar

cinnamon quill

(75 grams) frozen mixed berries

golden syrup

(120 grams) fresh breadcrumbs

(110 grams) brown sugar

Malted milk ice cream (see related recipe), to serve

Flip these easy egg-free pancakes onto your plate tomorrow morning.

Egg-free pancakes

(150 grams) self-raising flour

tsp bicarbonate of soda

(250 milliliters) milk

salted butter, melted

Salted butter, melted to grease

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

Nothing beats the taste of homemade jam on crunchy toast or soft scones. This berry jam recipe is the perfect way to use up spare berries throughout the year.

Mixed berry jam

mixed berries (strawberries, raspberries, blackberries)

(335 grams) white sugar

lemon juice

When you feel like cake, these cute, not-too-sweet cupcakes will do the trick for your taste buds (and your waistline!).

Lemon yoghurt cupcakes

unsalted butter, softened

eggs, separated

tbsp finely grated lemon zest

lemon juice,

plain flour

tsp baking powder

natural yoghurt

(55 grams) icing sugar

Everyone will be asking for the recipe once they taste these mini fruit pastries.

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