Makes: 1 Cake

Description: There's something about cooking with yogurt that adds a decadence to ordinary things, and nothing like cooking with fresh, ripe berries. I use plain Maia Yogurt in my cooking because it has a great high protein content, zero added sugar, fiber, and is made locally! Great for entertaining, though don't expect to have any leftovers. Excellent served with a scoop of vanilla ice cream.

Ingredients:
1/2 cup  unsalted butter, room temperature, plus more for pan
3 oz or 3/4 cup  blackberries
3 oz or 3/4 cup  raspberries
1 1/4 plus 2 tablespoons  sugar
1 1/2 cups  all-purpose flour
1/2 teaspoon  coarse salt
1/4 teaspoon  baking powder
2  large eggs lightly beaten
1/2 teaspoon  pure vanilla extract
1 6 oz cup  Plain Maia Yogurt

Instructions: 1. Preheat oven to 350 degrees. Lightly butter 9 x 5 loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment.

2. In a food processor, puree blackberries with 1 tablespoon sugar. Wipe out processor and puree raspberries with 1 tablespoon sugar. Pour/scrape into separate bowls and set aside (you can strain them into the bowls if you don't like the light bit of seeds that do not break down).

3. In a medium bowl, whisk together four, salt, and baking powder.

4. In a large bowl using an electric mixer, beat together butter and the remaining sugar (1 1/4 cups) until light and fluffy, about 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with Maia Yogurt, beginning and ending with flour mixture.

5. Stir 2-3 tablespoons of the cake batter into each of the bowls with the berry purees until uniform. Pour half of the plain batter into the pan, and dot with 1/2 the blackberry puree-batter mix and 1/2 of the raspberry puree-batter mix. It will seem like it takes over all of the plain cake batter, but don't worry, it's supposed to look this way. Swirl/marble lightly using a knife or skewer. Repeat with remaining batter and puree-batter mixes, and again swirl together, making sure the knife/skewer reaches all the way down to the bottom for a full marble.

6. Bake until golden brown and toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes. Let cool in pan 30 minutes. Lift cake out of pan and place on serving plate, and let the cake cool completely before slicing.

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