Greek Yoghurt Berry Breakfast Cake
A delicious gluten free berry breakfast cake with a crispy crumble made in partnership with Bob’s Red Mill and their Gluten Free 1 to 1 Baking Flour. It’s made with either fresh or frozen berries, and Greek yoghurt making this cake super easy to make with very basic ingredients making this the perfect way to start your weekend breakfast or brunch off right with Bob’s Red Mill.
The message on the back of the package of this Flour calls it a ‘miraculous flour blend‘ and I have to agree especially for someone like me who has never really experimented with Gluten Free flour blending. There are so many DIY GF flour blend recipes out there that include Ingredings like rice flour (many other grain flours included), tapioca flour, potato starch, xanthan gum, and the list goes on.
This blending also gets a bit tricky because gluten free flours react differently in pretty much every recipe you use them in - so a lot of experimenting has to go on. This is where this flour steps in as the ‘miracle blend’. It’s already blended with xanthan gum and fine tuned so that your baking recipes come out perfectly. You can use this flour in place of all-purpose flour in any recipe you would like that is why it’s called 1 to 1 Baking Flour. Although I’m not highly sensitive to gluten (partially when it comes to pasta) or suffer with coeliac disease, I do like to have a flour like this in my pantry as so many of my friends are intolerant. I can always whip up something GF without too much thinking required cause I just substitute it for my regular all-purpose one.
Bob’s Red Mill offers the largest lines of organic whole grain foods. All of their products are certified Kosher and made with ingredients grown from non-GMO seeds including this Gluten Free 1 to 1 Baking Flour which I love to use. You can find Bob’s Red Mill products online or in-store at Sprouts, Whole Foods, and more.
Let me tell you more about his cake. You already know it’s delicious and simple to make but it’s also a light one too which is great enjoyed with a morning coffee or an afternoon tea. The texture of it reminds me of a blueberry crumble muffin and that is exactly what I was going for. Something lighter and fluffy loaded with berries and with a crunchy topping. If you like blueberry muffins you will love this cake. I love to make it because I usually have everything I need to make it in the freezer fridge and pantry. I always have Greek yoghurt, eggs and butter around as well as frozen berries for my smoothies and the baking staples I also have stocked in my pantry. My family loves it and never tires of it and it travels well if you are invited to brunch.
I served mine with a coconut whip which ended up looking more like a glaze over it because I sort of shot this cake while it was still warm - I couldn’t wait to have a slice. Its fine just as it is but it works well with a dollop of whip cream or a dusting of powdered sugar and topped with some fresh berries too. Can’t wait for you guys to try it! You will love it!
I have partnered up with Bob’s Red Mill to bring you this fabulous recipe, but all opinions are my own. Thank you for supporting Olive & Mango.
- 1 ½ cups of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 3 large eggs
- 1½ cups Greek yoghurt
- 1 tsp Lemon zest
- ½ teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted plus more for greasing pan
- 1 cup fresh or frozen mixed berries
For the topping
- ⅓ cup sugar
- ¼ cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- ¼ cup finely chopped walnuts (Pecans or almonds would also work)
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter cubed
- In a small bowl whisk together all the topping ingredients except the butter until well combined.
- Toss the butter in and work the butter into the dry ingredients with your fingers by rubbing it into the mixture until the dry ingredients start to form pea sized clumps and set aside.
- Preheat oven to 350°F and line a 9”-diameter cake pan or springform pan with parchment paper and lightly grease with butter. Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, yoghurt, and vanilla in a separate medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup berries, taking care not to crush berries while you do so.
- Scrape the batter into prepared pan and scatter remaining ¼ cup berries over top.
- prinkle crumble over the batter evenly
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
- Serve with whip cream and fresh berries.
Adapted from Epicurious