Warm from the oven, this coffee cake boasts a streusely top, juicy organic berries and fiber-rich cereal.
Blackberry Brunch Cake
- Prep Time 15 min
- Total 60 min
- Servings 9
- Ingredients 15
Ingredients
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)
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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).
-
Step2Grease 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.
-
Step3In medium bowl, stir together 1 1/2 cups flour, the cereal, baking powder and baking soda; set aside.
-
Step4In 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.
-
Step5Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition
310
Calories
10g
Total Fat
5g
Protein
48g
Total Carbohydrate
21g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 270mg
- 11%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 5g
- 19%
- Sugars
- 21g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 4%
- 4%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
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 Choice
3Tips from the Betty Crocker Kitchens
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