Mixed Berry Breakfast Cake (Made With Yogurt) Recipe
This Mixed Berry Breakfast Cake is a delightful and wholesome treat made with creamy plain yogurt and bursting with fresh or frozen mixed berries. Gluten-free and easy to prepare, this breakfast cake features a tender crumb topped with a buttery almond streusel, making it perfect for a satisfying morning or brunch option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast Cake
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cake Batter
- 1 ¾ cups gluten-free flour blend (can use all-purpose flour) (215 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- ¾ cup Siggi’s plain whole milk yogurt
- 2 large eggs
- ½ cup cane sugar
- ¼ cup milk of choice
- 2 teaspoons almond extract
- 2 cups fresh or frozen mixed berries
Streusel Topping
- 2 tablespoons cold or room temperature butter
- 2 tablespoons chopped whole or sliced almonds
- 2 tablespoons gluten-free flour blend (can use all-purpose flour)
- ¼ cup brown sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly mist an 8-inch square baking dish or line it with parchment paper to prevent sticking, then set aside.
- Combine Dry Ingredients: In a mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients: Add the plain yogurt, eggs, cane sugar, milk, and almond extract to the dry ingredients. Stir thoroughly to create a smooth, well-incorporated batter.
- Fold in Berries: Gently fold in the fresh or frozen mixed berries, ensuring they are evenly distributed without crushing them.
- First Bake: Spread the batter evenly into the prepared baking dish. Loosely cover with foil and bake for 15 minutes to set the batter partially.
- Prepare Streusel: While baking, combine the cold butter, chopped almonds, gluten-free flour, and brown sugar in a small bowl. Use a fork to mash and mix the ingredients until crumbly streusel forms.
- Add Streusel and Final Bake: Remove the foil from the partially baked cake. Sprinkle the streusel topping evenly over the surface. Return the pan to the oven, uncovered, and bake for an additional 20 minutes until golden and cooked through.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before cutting into squares for serving.
Notes
- Use fresh berries if available for the best texture; frozen berries work well but avoid thawing to prevent excess moisture.
- The almond extract adds a lovely nutty aroma; substitute with vanilla extract if preferred.
- For a dairy-free version, swap the yogurt and milk with plant-based alternatives like coconut yogurt and almond milk.
- Ensure the butter for the streusel is cold unless specified room temperature to achieve a crumbly topping.
- This cake is best enjoyed within 2 days but can be stored covered in the refrigerator for up to 4 days.
