Happy tax day! Did you finish your taxes? We finished at approximately 9pm last night. Gosh what a nightmare! This year we hired a CPA to do them for us because between being self-employed, buying a house, and being a student it was way too complicated to try and do it on our own. Thankfully it all worked out and before the deadline.
Since you probably tuned out after the word "tax" or maybe actually shuddered at the thought, let's move on to some other exciting news. Last week, Kyle discovered some berries growing on a tree in our backyard. Turns out, it is a mulberry tree!! They are definitely mulberries, not blackberries, as several people pointed out on instagram. Blackberries grow on a bush, and mulberries grow on a tree. Now we all know!
It feels like life on a farm growing my own berries in my backyard, picking them in my overalls, and eating them straight from the vine. Well, except for the fact that my neighbors are most likely watching, and that it is the only edible thing I have growing in our yard and I didn't even plant it.
The only bad thing about the mulberry tree is our pups keep eating them and Sibbie produces evidence of this via the dark stains on her white fur from the juices. I'm guessing they are okay for dogs to eat because they are still alive so far and there isn't much I can do to stop them from eating the ones that fall to the ground.
When life gives you mulberries, turn them into a tangy yogurt cake with lemon. And then pray you don't eat it all in one day.
It is seriously so addicting.
You can easily whip this up on a weeknight, then have a slice for dessert (or breakfast) throughout the week. And after tax day, I think we all deserve it.
Mulberry Lemon Yogurt Cake
makes one 8-1/2 x 4-1/2 inch cake
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 8 oz plain greek yogurt
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 1 tsp lemon zest
- 1/2 tsp vanilla
- 2 cups mulberries, blackberries, or raspberries
For the glaze (optional)
- 1/2 cup confectioners sugar
- 1 tbl lemon juice
Preheat the oven to 350°F. Line a 4 1/2” x 8 1/2” loaf pan with parchment paper.
In small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, mix together the sugar, yogurt, oil, eggs, lemon zest, and vanilla. Once combined, stir in the dry ingredients into the wet ingredients. Mix just until batter comes together. Carefully fold in the berries with a spatula.
Bake in the preheated oven for 55 - 65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cake cool in the pan for 15 minutes before dumping out onto a cooling rack to cool completely.
To make the glaze, whisk together the confectioners sugar and lemon juice until smooth. Drizzle atop the cooled cake.