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Welcome to #VanillaWeek, hosted by Terri from Love and Confections! The #VanillaWeek bloggers have joined forces to bring you some delicious recipes, all featuring one main ingredient — Vanilla! We hope you join us throughout the week where we will be sharing vanilla recipes from breakfasts, drinks, desserts and even savory dishes! Also, don’t forget to enter our big #VanillaWeek giveaway. Enter here!
Whether you’re craving something sweet for breakfast, a mid-afternoon snack or dessert, this Berry Vanilla & Yogurt Loaf Cake is sure to satisfy!
Vanilla is one of the most versatile baking ingredients and can be used in just about anything. Not only does it lend a beautiful and distinct flavor to desserts, drinks and other baked goods, but it also makes everything smell amazing! Two of my most favorite aromas to fill the kitchen with are vanilla and cinnamon. And these two things just so happen to be in my first recipe of the week — Berry Vanilla & Yogurt Loaf Cake.
Blackberries have been on sale lately and that makes me a very happy camper. I just had to grab them from the store last week when they were only $3.99 for the container. Usually I see blackberries for like, $6 bucks and I cringe. This was the big container too! Raspberries were on sale, so now I was double-happy! I drove home giddy with excitement because I knew just what I’d be making with those sweet, juicy, beautiful little berries.
Nielsen-Massey Vanillas sent us two different flavors to play around with for the week — Madagascar Bourbon and Tahitian. I’m so excited to be introduced to Nielsen-Massey products — they are all gluten-free, allergen-free, GMO-free and Kosher, and they even have a line of organic vanillas too. You can find all Nielsen-Massey products at William-Sonoma.
I kept it pure and traditional with the Tahitian Pure Vanilla Extract, although that bourbon is definitely going to make an appearance soon, I promise. The vanilla was joined by some cinnamon, Greek yogurt and coconut oil for a super moist, tasty and pretty healthy loaf cake — something I wouldn’t feel guilty about eating for breakfast!
One of my goals for the new year is to cook more from my collection of cookbooks. I don’t necessarily want to cook straight from the recipes, but rather use them as a guide and improvise to make them my own. This Berry Vanilla & Yogurt Loaf Cake was inspired by a recipe for Blackberry and Cinnamon Yogurt Loaf from “Keep Calm and Veg(etarian)” from Thunder Bay Press. It’s filled with delicious vegetarian recipes, both savory and sweet, and gorgeous photos of everything.
I’m pretty excited to share this first recipe with you guys for #VanillaWeek. The Berry Vanilla & Yogurt Loaf Cake really came out exactly how I wanted it — soft and moist, it basically dissolves right in your mouth with each bite, but those flavors linger on for ages. Of course I tried a piece, and then sliced up the rest and gave it to a few of my friends who all loved it. I was hoping there’d be at least a sliver left for me, but my roommate has an uncontrollable sweet-tooth and ate every last crumb. Guess that means I just have to make another one!
- 1 1/14 cups Bob’s Red Mill Unbleached White All Purpose Flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 3/4 cup fresh blackberries, sliced in half
- 1/2 cup fresh raspberries
- 1/2 cup coconut oil, melted
- 1/2 cup Dixie Crystals granulated sugar
- 1/2 cup plain non-fat Greek yogurt
- 1 tsp Nielsen Massey Tahitian Pure Vanilla Extract
- 2 large eggs, beaten
- Dixie Crystals powdered sugar for dusting
- Preheat the oven to 375 degrees. Spray a 9x5x3 loaf pan and set aside.
- Combine flour, baking powder and cinnamon in a largebowl.
- Add the berries and toss until they are completed coated.
- Make a well in the center of the mixture.
- In a medium bowl, beat together coconut oil, sugar, yogurt, vanilla extract and eggs.
- Pour the mixture into the well and stir until combined.
- Scoop the batter into the prepared loaf pan and level out the surface.
- Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes in the pan before transferring to a wire rack. Allow to cool completely.
- Dust with powdered sugar before serving.
Here are more recipes for #VanillaWeek!
Berry Vanilla and Yogurt Loaf Cake from Take A Bite Out of Boca.
Vanilla Glazed Cinnamon Raisin Biscuits from Frugal Foodie Mama.
I Love You Strawberry Cake from Hip Foodie Mom.
Slow Cooker Cinnamon Roll Casserole from It’s Yummi.
Strawberry Vanilla Cream Pie from That Skinny Chick Can Bake.
Vanilla Balsamic Roast Chicken Thighs from Pineapple and Coconuts.
Vanilla Bean Cheesecake No-Churn Ice Cream from Cupcakes & Kale Chips.
Vanilla Bean Cream Puffs from Taste Cook Sip.
Vanilla Bean Panna Cotta with Fresh Strawberries from {i love} my disorganized life.
Vanilla Cinnamon Candied Pecans from Big Bear’s Wife.
Vanilla Macarons from Love and Confections.
White Chocolate Dipped Snickerdoodles from Life Tastes Good.
Disclaimer: Special thanks to sponsors Nielsen-Massey Vanilla, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar for providing prizes free of charge and supplying the participating bloggers with samples and product to use for #VanillaWeek. As always, all opinions are 100% my own.
