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Blackberry Brunch Cake

Recipe courtesy bettycrocker

Blackberry Brunch Cake

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



  • 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


  • 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)

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.

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