Dairy Farmers of Canada

Very Berry Summer Cake

No one will guess that this moist, refreshing cake is made with yogurt! If you like, drizzle with a raspberry 'coulis' or sauce when serving.

  • Prep: 15 min
  • Cooking: 1 h 15 - 1 h 30
Yields 10 servings
very berry summer cake


  • 4 large eggs
  • 3/4 cup (180 mL) sugar
  • 1 Container (750 g) vanilla yogurt*
  • 1 tbsp (15 mL) vanilla extract
  • 1 1/4 cups (310 mL) all-purpose flour
  • 2 cups (500 mL) fresh or frozen raspberries not thawed
  • 1/4 cup (60 mL) slivered almonds
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In a large bowl, beat eggs and sugar at maximum speed for 5 minutes. Using a whisk, gently stir in yogurt and vanilla. Sift flour over mixture little by little, whisking to avoid lumps. Delicately fold in berries.

Pour into 9-inch (23 cm) buttered, floured spring-form pan. Sprinkle almonds over top.

Bake at 350° F (180° C) until top is evenly golden brown (about 75 to 90 minutes).

Chill, remove form and serve.


* Do not use aspartame-sweetened varieties and choose 1 or more % m.f.

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Nutritional information

Per serving
Energy: 256 Calories
Protein: 8 g
Carbohydrate: 45 g
Fat: 5 g
(% DV*)
Calcium: 10 % / 111 mg