The inspiration for this recipe came while forest bathing, what the Japanese call shinrin-yoku, or the medicine of being in the forest. It is simply going out into the woods and just being; listening to the birds, watching the wind blow through the leaves of the trees, feeling the sun on your face and eating wild food.
This is a wineberry (rubus phoenicolasius), or wine raspberry. It was introduced into the United States from Japan, Korea and China in the late 1800’s and is an invasive species. Wineberries taste sweet and tart and are juicy, just like raspberries.
We also came across a thicket of blackberry bushes and added them to our container.
This very fragrant cake starts like a lot of cakes, with butter.
Said butter is creamed with sugar and the zest of three bright yellow lemons.
Eggs are added one at a time until the mixture is pale yellow and fluffy.
After scraping down the sides of the bowl, we alternately add the dry ingredients and the yogurt.
Once the dry and wet ingredients have been fully incorporated, the wild berries can be carefully folded into the lemon zest flecked batter.
The batter is poured into the prepared loaf pan and while it’s in the oven, the glaze, simply sugar and lemon juice, can be made.
Once out of the oven, it is left to cool for a while in the pan.
Once cooled, the prepared glaze is poured over top and it is ready for slicing!
Wild Berry Lemon Cake
For the cake:
- 8 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- the zest from 3 lemons
- 3 eggs
- 2 cups all-purpose unbleached flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain or vanilla yogurt
- 1 cup fresh wineberries and blackberries
For the glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons fresh squeezed lemon juice
Preheat oven to 350 degrees F. Grease a loaf pan.
In the bowl of a stand mixer, combine butter, sugar and lemon zest and cream until light and fluffy.
Add eggs, one at a time, beating well after each one.
In another bowl, whisk together flour, baking powder and salt.
Add flour and yogurt alternately, starting and ending with flour, mixing well after each addition.
Fold in the wild berries and pour batter into the prepared pan.
Bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean.
Let cool on a wire rack for 10 minutes and then turn out and cool completely before drizzling with glaze. Slice and enjoy!