Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup plain non-fat Greek yogurt
  • 1 large egg
  • 1/4 cup olive oil
  • 1 tsp vanilla extract
  • 1 cup fresh mulberries
  • 1 tbsp lemon zest
  • 1/2 cup powdered sugar
  • 2 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x4 inch loaf pan and line it with parchment paper for a clean release.
  2. In a small bowl, toss the fresh mulberries with 1 tablespoon of the measured flour until lightly coated; set these aside.
  3. In a large bowl, whisk together the sugar, Greek yogurt, egg, oil, and vanilla extract until the mixture is smooth and pale.
  4. Sift in the flour, baking powder, salt, and lemon zest. Stir gently with a spatula until just combined—stop the moment you see no more dry flour streaks.
  5. Gently fold the floured mulberries into the batter using a figure-eight motion to prevent bruising the berries.
  6. Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  8. Optional: Whisk together powdered sugar and lemon juice to create a zesty glaze and drizzle over the cooled cake.