Honey Yogurt Cake with Berries

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Recipe by Lauren McDuffie of Harvestandhoney.com

Makes 12 servings

Prep & bake time: 1 hr 15 min

Ingredients

*Ingredients currently available at the Saratoga Farmers’ Market

• Natural Non-stick spray or butter for greasing the pan
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt
• ½ cup sugar
• ½ cup honey*
• ¾ cup plain full-fat plain or Greek yogurt*
• 2 tsp vanilla extract
• 1/3 cup canola or vegetable oil
• 2 eggs*
• 2 cups of blueberries*, strawberries*, or raspberries*

Instructions

1. Preheat your oven to 350 degrees F. Spray a 9 X 4-inch loaf pan or an 8 x 8-inch square or round pan with non-stick spray or grease it with butter.
2. In a bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, whisk together the sugar, honey, yogurt, vanilla, oil, and eggs. Stir until well combined. Using a spatula, gently fold the dry ingredients into the wet, being careful not to overmix. Just go until the dry bits are all gone.
4. Fold in the berries. Pour the batter into your pan and bake, rotating halfway through, until golden brown – 55 to 60 minutes. Test with a knife or cake tester to check for doneness. We’re looking for golden brown and springy on top. Let the cake cook almost completely before removing it from the pan.