Blackberry Coffee Cake

Do you ever get tired of eating the same thing for breakfast everyday? I definitely do. To bust the routine breakfast boredom and keep the weekday breakfast interesting, I present to you The Blackberry Coffee Cake.  It is not a coffee-flavored cake, it just goes well with coffee/tea. This cake is easy to make and also doesn’t require any mixer, I made it in a bowl using a whisk and spatula. It can be stored in the fridge in an air tight container for up to five days. With the holidays approaching,  this cake is a must have in your list of impressive breakfast recipes.
Have a great weekend! xx

Ingredients
¼ Cup Vegetable Oil
½ Cup Organic Raw Coconut Sugar
½ Cup Non Fat Yogurt
2 Tablespoons Blackberry Preserve
1/4 Cup Fresh Blackberries
1 Teaspoon Vanilla Extract
1 Teaspoon Baking Powder
¼ Teaspoon Baking soda
Pinch of Salt
1 Large Egg
1 Cup All Purpose Flour
Streusel for the center
2 Teaspoon of Organic Raw Coconut Sugar
¼ Teaspoon of Ground Cinnamon
1 Teaspoon Cold Unsalted butter, cut into small pieces

Process

1. Preheat the oven to 350 degrees, Spray a 9 X 5 pan with non stick cooking spray and set aside.
2. In a bowl, mix together the flour, baking powder, baking soda and salt and set aside.
3. In another mixing bowl, whisk together the yoghurt, eggs, oil, blackberry preserves and sugar.
4. Add the wet mixture into the dry ingredients and mix to combine well. Now fold the blackberries in the mixture, DO NOT OVER MIX.
5. Pour half of the batter batter into the prepared pan and set aside for just a few minutes.
6. In a small bowl, mix all the streusel ingredients together using your fingers, until the mixture resembles coarse meal.
7. Spread the streusel evenly over the cake and pour the remaining batter over the streusel topping.
8. Bake the cake for approximately 40 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool completely before serving or storing in the refrigerator.

Enjoy! 🙂