Dive into a delightful cake where juicy blackberries and tangy Elderberry Balsamic swirl together in a symphony of flavor. Lemon zest and Greek yogurt add a touch of brightness and moisture, while a drizzle of Lemon Olive Oil ensures a rich, tender crumb. It’s a berry delightful dessert that’s as charming as it is delicious—sweet, tart, and totally irresistible!

I N G R E D I E N T S :

• 1 pint of fresh blackberries
• ¼ cup Rocky Mountain Olive Oil Elderberry Dark Balsamic Vinegar
• 1 ½ cups all-purpose flour or measure for measure gluten-free flour
• 2 teaspoons baking powder
• pinch of fine sea salt
• 1 cup sugar
• zest of one lemon
• ½ cup plain Greek yogurt
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup of Rocky Mountain Olive Oil Lemon Fused Olive Oil

I N S T R U C T I O N S :

1. Toss the blackberries in a medium bowl with a few teaspoons of flour to coat. Set aside.
2. Pour the Elderberry Balsamic into a small heavy bottomed saucepan. Bring to a boil for 30 seconds; remove from the heat to cool.
3. Preheat the oven to 350 degrees, with a rack in the center. Grease a 9-inch round cake pan and cover the bottom with a circle of parchment paper. Grease the paper and sides of the pan. Add a tablespoon of flour, swirl to coat, and tap out the excess.
4. Sift flour, baking powder and salt together. Set aside.
5. Place the sugar and lemon zest in a large bowl. Use your hands to work the zest into the sugar until it is fragrant and moist. Add the yogurt, eggs, vanilla and Lemon Olive Oil and whisk until smooth. Add the dry ingredients and stir until just combined leaving a few streaks of flour. Add half of the blackberries and drizzle a few tablespoons of the reduced Elderberry Balsamic. Gently fold in the berries and Elderberry Balsamic so that the Balsamic leaves bright pink streaks in the batter. Pour into the prepared pan, arrange the remaining berries on top and drizzle on the remaining Balsamic.
6. Bake for 30 to 35 minutes until a toothpick in the center comes clean.