Blackberry Brunch Cake

Ingredients

• 0.3 cup flour all-purpose
• 0.3 cup brown sugar packed
• 2 tablespoons butter softened
• 0.5 teaspoon ground cinnamon 
• 1.5 cups flour all-purpose
• 1 cup all-bran cereal 
• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup granulated sugar 
• 0.3 cup butter softened
• 1 teaspoon vanilla 
• 1 teaspoon lemon zest grated
• 1  eggs 
• 0.8 cup yogurt plain fat free yoplait® (from 2-lb container)
• 1 cup blackberries fresh frozen organic thaw cascadian farm® (do not )

Equipment

• food processor
• bowl
• frying pan
• oven
• toothpicks
• ziploc bags
• rolling pin
• meat tenderizer

Directions

1. Heat oven to 350°F.
2. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
3. 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.
4. In medium bowl, stir together 1 1/2 cups flour, the cereal, baking powder and baking soda; set aside.
5. In large bowl, beat granulated sugar and butter with spoon until fluffy.
6. Add vanilla, lemon peel and egg; beat until creamy. Stir in yogurt. Stir in flour mixture until blended. Gently stir in 1 cup blackberries.
7. Pour into pan; spread evenly.
8. Sprinkle topping over batter.
9. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
10. Serve warm.