Blackberry Coffee Cake

This cake more than just a dessert. It can be served at breakfast or paired with egg frittata to provide a good brunch for friends. It also makes a simple welcome gift for a new neighbor.

Ingredients:
Dry Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Wet ingredients:
2 eggs
1/2 cup butter, softened
1/2 cup sugar
1/2 cup nonfat yogurt
1 tsp vanilla
2 cups fresh blackberries
Streusel topping:
1/4 cup brown sugar
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbs cold butter

Directions;
Preheat oven set to 350°. Grease and flour a bundt pan and set aside.

In a mixing bowl, mix the streusel topping with your fingers until crumbly.

Combine the dry ingredients in a mixing bowl and set aside

In a large mixing bowl using an electric mixer, cream the butter and sugar until fluffy. Beat in eggs until smooth.

 Beat in nonfat yogurt and vanilla. Slowly in low speed add flour, mix until combine.

Spread half the batter in prepared pan.

 Add the blackberries. Pour the other half of the batter to cover all the blackberries. Sprinkle the

crumbs evenly over the covered blackberries. Bake for 40 minutes or until set and lightly browned