Oven heated to 350 degrees
First, yes, I acknowledge the vast amount of ingredients it takes to make this coffee cake! It helps to take everything out for easy access – you can put it away once you are done using it to measure your baking progress.
Next, add the brown sugar, butter and oil into your mixer bowl. Use the wire whip attachment (NOT the normal flat beater) to keep the mixture fluffy. Whip on high speed (gradually increase the speed) for about 2 minutes or until it looks light and fully combined.
Add and combine all remaining dry ingredients in a separate small mixing bowl — whole wheat pastry flour, all-purpose flour, organic sugar, salt, baking soda and cinnamon.
Next add the dry ingredients into the mixer mixing bowl with the brown sugar mixture. Add in the yogurt, eggs and vanilla. Mix on high for about three to four minutes using the whip attachment – you’ll want to add in air to keep this light and moist.
Add half the batter to an 8 inch square pan, sprayed with EVOO, of course! Add in all the blackberries – spread them out so that each bite of cake will have some blackberry! (Also, this trick prevents your batter from turning a blue/purple/red color when the berry juice bleeds.) Cover the blackberries with the remaining batter. You may have to use a spoon to spread the batter.
Bake in the oven for about 35 minutes. Let it cool for about 5 minutes before you cut it into squares.
Serve with coffee and the Sunday Times and your lovely (and lite!) breakfast is complete! This actually turned out really good – I was so happy! It’s not too sweet (since it is early in the morning) but very moist and full of blackberries. As you can see, I still need to work on my slicing and serving skills… that will be another day.
