This not-too-sweet breakfast cake has a crisp almond lid and tender crumb, ready for coffee, brunch, or an afternoon pause.
Ingredients
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.
A few good notes
storage
Store in an airtight container for up to three days.
variation
Use your favorite sturdy green or seasonal vegetables.
Questions, answered
Can I make this ahead?
Yes. Prepare it, cool it quickly, and reheat gently before serving.