Blackberry Brunch Cake

 

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)

• 1 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).
• 2 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.
• 3 In medium bowl, stir together 1 1/2 cups flour, the cereal, baking powder and baking soda; set aside.
• 4 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.
• 5 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm.