It’s getting a little hot for local blackberries, but the ones at the store are still looking good because of the (blissfully tolerant) summer heat elsewhere in the country. La Patisserie (602 W. Annie St., lpaustin.com) owner Soraiya Nagree makes a lemon honey blackberry cake this time of year, which is adapted from a French yogurt cake recipe that originally appeared in Bon Appetit. You could toss any kind of berries, or even cherries, with the flour mixture before adding to the batter. For even more lemon flavor, make a glaze by mixing freshly squeezed lemon juice with confectioners’ sugar until you get a liquid you can drizzle on top.
Lemon Honey Blackberry Cake
1 1/2 cups all-purpose flour, plus more for dusting pan
2 tsp. baking powder
3/4 tsp. salt
1/2 cup frozen or fresh blackberries
1 cup plus 1 Tbsp. sugar
1 Tbsp. lemon zest
3/4 cup Greek yogurt
1/2 cup vegetable or coconut oil
2 eggs, room temperature
1 Tbsp. honey
1/2 tsp. vanilla
Heat oven to 350 degrees. Spray a 9-inch-by-5-inch loaf pan with vegetable oil. Dust with flour.
Using a whisk, mix the flour, baking powder and salt together. Use 2-3 tablespoons of the flour mixture to toss and lightly coat the blackberries.
Rub the sugar and lemon zest together in a large bowl until well mixed. Add yogurt, oil, eggs, honey and vanilla, whisking to blend. Fold in dry ingredients and blackberries until just mixed.
Pour batter into pan, smooth top and bake for about 50 minutes, or until a toothpick inserted into the top comes out clean.
Cool cake in pan on rack for 15 minutes; invert onto rack to cool completely. Slice and serve. Store in airtight container for up to 4 days. Serves six.
— From La Patisserie owner Soraiya Nagree, adapted from a recipe in Bon Appetit