Triple Berry Crunch Cake


You know what I love about berries?  They taste good.  Know what I hate about berries?  They don’t last very long after they’ve been picked.  So what happens when you get a Bountiful Basket and end up with 2 containers of blackberries, 1 container of blueberries, and 1 container of strawberries?  Triple Berry Crunch Cake is what happens!

I took the recipe for Apple Streusel Pecan Cake and updated it with berries.  The flavors came out great!  Berries go very well with nuts, and the cake had just the right amount of sweetness to go with the berries.

What do you make with fresh berries?

Triple Berry Crunch Cake

Streusel Topping:
2/3 cup quick-cooking or old-fashioned oats (I used old-fashioned)
1/3 cup packed brown sugar
1 cup pecans, hazelnuts, and/or almonds, chopped
3 Tbl canola oil

1 cup granulated sugar
1 container (6 oz.) Greek Fat Free Honey Yogurt
2/3 cup canola oil
1 tsp vanilla
2 eggs
1-1/2 cup all purpose flour
1-1/2 cup whole wheat flour
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
12 oz. blackberries, 6 oz. blueberries, and 6 oz. chopped strawberries

1. Heat oven to 350 degrees F. Spray a 13 x 9-inch pan with cooking spray. In a small bowl, mix streusel ingredients with a fork until crumbly; set aside.

2. In a large bowl, beat sugar, yogurt, oil, vanilla and eggs with an electric mixer until blended. Add all remaining ingredients except berries; beat on low speed about 1 minute or until blended. Stir in strawberries. Spread batter in pan.  Scatter Blueberries and Blackberries on top.  Sprinkle evenly with streusel topping.

3. Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean.


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