Blackberry Yogurt Coffee Cake
Moist, delicious, bursting with fresh berries and topped with buttery streusel
Ingredients
- 2 1/2 cups all purpose flour
- 2 cups blackberries halved
- 1 1/2 cups sugar
- 1 cup Greek yogurt
- 3/4 cup unsalted butter
- 3 large eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
Crumb Topping
- 2 1/2 cups all purpose flour
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 tsp. salt
Instructions
- In the bowl of a stand mixer or in a large mixing bowl using a handheld electric mixer, beat the butter and sugar until fluffy. Beat in the eggs, vanilla and yogurt in that order.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- Slowly beat the dry ingredients into the wet ingredients. Fold in the blackberries.
- Coat a 9x13 baking pan with nonstick cooking spray. Pour the cake batter into the pan.
- Make the crumb topping: Melt the butter in a microwave safe bowl. Using a fork, stir in the flour, sugars and salt.
- Sprinkle the crumb mixture in an even layer over the cake batter. Bake 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool completely in the cake pan.
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