Blackberry Orange Cake

This lovely cake is just what you need to bring a ray of sunshine to a snowy February. Maybe it's not snowy where you live. This cake will still brighten up your February.

I love blackberries. And they've been plentiful this year, shipped in from warmer climes to the frozen tundra. I so appreciate great produce in the dead of winter.

This cake is simple and satisfying. It's beautiful and delicious, two of my requirements for great desserts.

Find more great ideas at Tasty Tuesday, Hearth and Soul, Clever Chicks, Show and Share, Fabulous, Create Link Inspire, Try a New Recipe, Wow Us, Wow Me, What's Cooking, Foodie Friday, Friday Frenzy.

Blackberry Orange Cake

1/2 cup butter, softened
1 cup sugar, divided
1 large egg
1 tsp. grated orange peel
1 1/2 cups plus 1 Tbsp. flour, divided
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup plain yogurt
2 cups fresh blackberries
Powdered sugar

In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and orange peel. In another bowl, whisk 1 1/2 cups flour, baking soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition. Transfer to a greased 9" springform pan.

In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake at 350 for 40-45 minutes or until a toothpick inserted in center of cake portion comes out clean.

Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; dust with powdered sugar before serving.

Makes 10 servings

Recipe Source: Adapted from Taste of Home