For the coffee cake:
- 1 cup softened butter
- 1 cup white sugar
- 2 eggs, at room temperature
- 1 tsp. vanilla
- 2 cup all purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 1 cup Greek yogurt
- 3 Tbsp. milk
- 1 pt. blackberries (or about 1 cup)
- 1 Tbsp. extra flour for the blackberries (see directions)
For the streusel topping:
- ⅓ cup brown sugar
- ¼ cup white sugar
- 3 Tbsp. all purpose flour
- 1/2 tsp. cinnamon
- 3 Tbsp. softened butter
- Start by preheating the oven to 350F. Grease and line a 9x9in baking dish with parchment paper.
- Beat together the butter and sugar until creamy, about 1 minute.
- Add in the eggs, one at a time, scraping the bowl after each addition.
- Then, add the vanilla and mix the wet ingredients together well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Pour the dry ingredients into the wet in 2 parts, mixing just enough to combine well.
- Add the Greek yogurt and milk to the batter and stir until just combined.
- Toss the blackberries in the flour until they’re just dusted. This keeps them from all sinking to the bottom. Set aside.
- Mix together the streusel topping ingredients until everything is clumpy and sandy. Set aside.
- Pour half of the coffee cake batter into the lined baking pan. Top with all of the blackberries and half of the streusel mixture.
- Pour the remaining batter over the blackberries and top with the remaining streusel.
- Bake in the preheated oven on the middle rack for 42-50 minutes or until the cake bounces back a bit when touched in the middle and a toothpick comes out clean.
- Cool in the pan until room temperature. Slice and serve!
For the glaze – mix together 1/4 cup powdered sugar and start with 1 Tbsp. of heavy cream or milk of choice. Add liquid until you get to your desired consistency.
Keywords: cake, coffee cake, blackberry