This not-too-sweet breakfast cake has a crisp almond lid and tender crumb, ready for coffee, brunch, or an afternoon pause.
Gather
Ingredients
8 servings
Ingredients
Make it
Method
Whisk dry ingredients and separately whisk eggs, oil, and yogurt.
Fold wet ingredients into dry ingredients, then gently fold in berries.
Bake at 350°F until golden and a tester comes out clean, about 40 minutes.
Make it yours
Good notes to keep nearby
storage
Store in an airtight container for up to three days.
variation
Use your favorite sturdy green or seasonal vegetables.
Questions, answered
Before you start
Can I make this ahead?+
Yes. Prepare it, cool it quickly, and reheat gently before serving.
Per serving
Nutrition
Estimated from the recipe ingredients; values may vary with substitutions.
510kcalCalories
31gProtein
44gCarbs
23gFat
