Description
Moist cake with a tart layer of bursting berries mixed with cream cheese and topped with a brown sugar cinnamon mixture. Perfect for any breakfast or brunch.
Ingredients
- FOR THE CAKE:
- 2 cups All-purpose Flour
- ¾ cups Brown Sugar
- 2 teaspoons Baking Soda
- 1-½ teaspoon Baking Powder
- 2 whole Eggs
- 4 Tablespoons Low Fat Milk
- ½ cups Nonfat Plain Greek Yogurt
- 1 teaspoon Vanilla Extract
- 4 Tablespoons Butter
- 9 ounces, weight Blueberries
- 6 ounces, weight Blackberries, Halved
- 1-½ Tablespoon Cornstarch
- 4 ounces, weight Reduced Fat Cream Cheese Spread
- 3 Tablespoons Granulated Sugar
- FOR THE TOPPING:
- ½ cups Brown Sugar
- 1 Tablespoon Ground Cinnamon
Preparation
1. Grease an 8×8-inch glass baking dish. Preheat oven to 350 F. Add flour, brown sugar, baking soda and baking powder to a large bowl. Whisk to combine.
2. In a medium sized bowl combine eggs, milk, Greek yogurt and vanilla extract together until evenly distributed. In a small bowl microwave butter until partially melted, about 25 seconds. Add it into the wet ingredients and mix together
3. Add the wet ingredients into the dry. Mix together until fully incorporated. Add slightly less than ½ the batter to evenly cover the bottom of the pan. Top with the berries, evenly sprinkling them over the batter. Sprinkle cornstarch over the berries.
4. Mix the cream cheese with granulated sugar in a small bowl. Add dollops of cream cheese all over the berries. Using the rest of the batter, spread evenly over the top of the berries. Use a spatula or damp hands to gently spread the batter evenly.
5. In a small bowl, combine brown sugar and cinnamon for the topping. Sprinkle over top of the cake.
Cook in the heated oven for around 45 minutes, rotating the pan halfway through. Remove from oven, let it cool and enjoy!
