Strawberry-Blackberry Breakfast Cake



I told you that I had a treat coming your way on Friday.  This is a cake.  That you are allowed to eat for breakfast.  Yes, you read that correctly.  Breakfast Cake.  I even swapped out the regular flour for whole wheat flour so you can feel a tiny bit better about this.  And it is packed with delicious berries.  I'm just looking out for you guys.  And for myself.  And my friends.  Little did they know that I would force them to take cake home with them after they agreed to go to a barre workout class with me.  I couldn't let the cake go to waste, and I certainly couldn't eat it all myself. Life as a food blogger is tough like that.  Anyways, you should make this cake.  You can eat it for breakfast or for dessert.  You could freeze slices for later.  You could serve it to your guests for brunch.  It is crumbly and sweet and full of juicy bites of berries.  Heaven!

Strawberry-Blackberry Breakfast Cake
Adapted from Two Tarts

2 cups whole wheat flour
2 teaspooons baking powder
1/2 teaspoon kosher salt
1/4 cup softened butter
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup skim milk
1 cup strawberries
1 cup blackberries
Zest from one lemon

Crumble topping
1/4 cup melted butter
1/4 cup brown sugar
1/3 cup flour (I used regular since I used up all of my whole wheat)
1 teaspoon cinnamon

Preheat oven to 375°F.  Stir together flour, baking powder, and salt.  In a separate bowl, cream together butter and sugars.  Add the egg and vanilla.  Once the egg is combined, alternate between adding the flour and the milk.  Continue mixing, scraping the sides down with a spatula until the dough is mixed together.  Stir the berries and lemon zest into the batter with a spatula.  Pour the batter into a greased 9 inch round cake pan.

Stir together the butter, brown sugar, flour, and cinnamon.  Spread the crumble mixture evenly over the top of the batter.

Bake for 55-60 minutes at 375°F.  Allow to cool before serving.