Blackberry Brunch Cake

Blackberry Brunch Cake

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

Prep Time

15

Minutes

Total Time

1:00

Hr:Mins

Makes

9

servings

Topping
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
Cake
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.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Change up the flavors by using ground nutmeg or cardamom for the cinnamon in the topping. Blueberries make a great stand-in for the blackberries.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 270mg;
  • Total Carbohydrate 48g
    • (Dietary Fiber 5g,
    • Sugars 21g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.