BLACKBERRY BRUNCH CAKE

Blackberry Brunch Cake image

Warm from the oven, this coffee cake boasts a streusely top, juicy organic berries and fiber-rich cereal.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 9

Number Of Ingredients 15

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Ingredients

1/3 cup Gold Medal™ all-purpose flour
1/3 cup packed brown sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon
1 1/2 cups Gold Medal™ all-purpose flour
1 cup Fiber One™ original bran cereal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/3 cup butter or margarine, softened
1 teaspoon vanilla
1 teaspoon grated lemon peel
1 egg
3/4 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1 cup fresh or Cascadian Farm® Organic frozen blackberries (do not thaw)

Steps:

Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
Grease with shortening and lightly flour bottom and sides of 9-inch square pan, or spray with baking spray with flour. In small bowl, mix topping ingredients; set aside.
In medium bowl, stir together 1 1/2 cups flour, the cereal, baking powder and baking soda; set aside.
In large bowl, beat granulated sugar and butter with spoon until fluffy. Add vanilla, lemon peel and egg; beat until creamy. Stir in yogurt. Stir in flour mixture until blended. Gently stir in 1 cup blackberries. Pour into pan; spread evenly. Sprinkle topping over batter.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 310, Carbohydrate 48 g, Cholesterol 45 mg, Fat 2, Fiber 5 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 21 g, TransFat 0 g