Thrifty Food’s Mixed Berry Coffee Cake

by Suzanne Heron.

For the topping, mix ¼ c butter at room temperature with ½ c sugar, ⅓ c flour and ½ tsp cinnamon with a pastry cutter until well blended. For cake, beat well ¼ c oil, ½ c honey and 1 egg. Add ¾ c yogurt or buttermilk. Add 2 c flour, 1 Tbsp baking powder & ¾ tsp salt. Fold in ⅔ c each strawberries, blueberries & raspberries. Spoon into greased 8×8” dish, sprinkle with topping & bake 45 min @ 375F.

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