Ingredients:

  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) coconut sugar
  • 1 ½ tsp (7g) baking powder
  • ½ tsp (3g) baking soda
  • ¼ tsp (1.5g) salt
  • ¾ cup (180g) plain Greek yogurt
  • 2 large (110g) eggs
  • ¼ cup (60ml) melted coconut oil
  • 1 tbsp (6g) lemon zest
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (225g) fresh blackberries
  • ½ cup (60g) powdered sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, and salt until no clumps remain.
  3. Create a well in the center of the dry ingredients and add the Greek yogurt, eggs, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
  4. Whisk gently until just combined; do not overmix to avoid toughening the cake.
  5. In a small bowl, lightly toss the fresh blackberries with a pinch of flour.
  6. Pour the batter into the prepared pan, smooth the top, and press the floured blackberries into the surface of the batter.
  7. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  8. While the cake cools, whisk together powdered sugar, 1 tablespoon of lemon juice, and lemon zest in a small bowl to create the glaze.
  9. Drizzle the tangy lemon glaze over the cooled cake before slicing.