Blackberry Coffee Cake

I was raised eating full-fat baked goods. My mother didn’t believe in low fat anything and naturally, I am skeptical of anything labeled low  or reduced fat. Why eat something if it’s not in its genuine fat and calorie laden form? I think I will begin making an exception to my rule with this coffee cake. It’s wonderfully moist and not too sweet. Perfect breakfast food on a lazy sunday morning.

Blackberry Coffee Cake

Adapted from Whole Foods Market Recipe

For the streusel topping:

4 tbs butter

½ cup all purpose flour

½ cup light brown sugar

½ tsp ground cinnamon

½ tsp ground cardamom

For the cake:

1 ½ cups all-purpose flour

¼ cup white sugar

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup plain non-fat yogurt

1 ½ tsp vanilla extract

2 eggs

1 cups fresh blackberries

1/3 cup sliced almonds

What you need to do:

First preheat oven to 350 degrees (f). Spray 8-inch square cake pan with nonstick cooking spray. Set aside.

Assemble streusel topping, blending with fork or fingers. Set aside.

In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Set aside.

I small bowl, whisk together yogurt, eggs, and vanilla. Mix into flour mixture. Gently fold in one cup of blackberries. Pour batter into prepared pan.

Evenly distribute streusel topping over the top of batter. Then scatter remaining blackberries over the top. Sprinkle with almonds.

Bake for about 40 minutes or until a toothpick inserted into the middle comes out clean.