Because it's August! It has to be blackberry. This recipe is originally from Hollyhock Garden to Table.
½ c + 2 tbsp unbleached white flour
½ c whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cardamom
5 tbsp plain yogurt
½ c blackstrap molasses
2 large eggs
4 tbsp butter, melted and cooled slightly
1 ½ c blackberries, frozen
Preheat oven on 350F. Lightly butter a 9” round cake pan, or a pie plate.
In a large bowl, sift together the flour, baking powder, baking soda, salt and cardamom.
In a small bowl, whisk together the yogurt, molasses and eggs. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour into the prepared pan and add the berries, pressing them in lightly with your hand. Bake 35-45 minutes until a toothpick inserted in the centre of the cake comes out clean. Let cool. Serve dusted with powdered sugar, with vanilla yogurt on the side.