Blackberry Coffee Cake

This delicious blackberry coffee cake is perfect for breakfast or brunch. It's moist, tender, and bursting with juicy blackberries.

Ingredients - Serves 8

Preheat the oven to 350°F and grease a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Gently fold in the fresh blackberries.
In a small bowl, mix together the brown sugar and cinnamon.
Pour half of the batter into the prepared cake pan and sprinkle half of the brown sugar mixture on top.
Add the remaining batter and sprinkle the remaining brown sugar mixture on top.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving.