Blackberry Topped Cake

• 1 1/2 cups whole wheat flour see note 1
• 3/4 cup granulated sugar
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup plain lowfat yogurt see note 2
• 1/4 cup butter melted
• 1/2 teaspoon vanilla extract
• 1 blackberries frozen

1. 1. Preheat oven to 350F
2. 2. Thaw frozen Blackberries (sorry, I can't remember the net weight of the package, but the manufacturer was Green Giant, and they were sugar-free).
3. The last few times I used fresh Blackberries and just used enough to cover the top of the cake - about 1 cup (1/2 pint).
4. 3. In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt.
5. 4. In another bowl, beat eggs, yogurt, melted butter, and vanilla extract until smooth.
6. 5. Stir into dry ingredients to make smooth, thick batter.
7. 6. Combine thawed Blackberries with 2 tablespoons granulated sugar.
8. 7. Spoon batter into greased 9-inch springform pan or other round cake pan. Spread Blackberry mixture on top.
9. 8. Bake in preheated 350F oven 45 to 50 minutes or until done.

whole wheat flour, sugar, sugar, baking powder, baking soda, salt, eggs, butter, vanilla, blackberries frozen

Taken from www.yummly.com/recipe/Blackberry-Topped-Cake-1649439 (may not work)