There is no blah-blah here, as this is the usual cake option that is always successful, yogurt cake. To which I added seasonal fruits, currants and black currants, picked in my garden in the Paris region, and apples.
Keep in mind though that I used Greek yogurt here, I recommend this or whipped cream cheese. I also used olive oil, which you can replace with neutral oils such as sunflower oil, or the same amount of melted butter. The other ingredients are the same: Brown sugar and semi-wholemeal flour T80: I now prefer it in all my cakes, but white sugar and flour T45 or T55 will also help you.
I posted two more recipes for yogurt cake lovers on the blog: What I did as a kid with pears and chocolateand The second orange upside down in the form of a yogurt cake.