Blackberry Coffee Cake

PREHEAT oven to 350º F. Grease and flour 9 x 5-inch loaf pan.

FOR CAKE:
BEAT cake mix, coffee mixture, butter and eggs in medium bowl on low speed for 30 seconds. Beat on medium speed for 1 minute (batter will be thick).

POUR half of batter into prepared pan; spread evenly. Top evenly with blackberries. Pour remaining batter on top.

FOR STREUSEL:
COMBINE flour, sugar and cinnamon in a small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

SPRINKLE over top of batter.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Place on wire rack and cool completely.

FOR ICING:
MIX powdered sugar and Coffee-mate in a small bowl until fully combined.

DRIZZLE over cooled cake.

TO SERVE, cut cake into 10 slices. Cut each slice in half.

For an added coffee kick, add ¼ teaspoon of coffee granules to the icing and mix well. For a great flavor variation, try the same amount of frozen blueberries or raspberries.

PREHEAT oven to 350º F. Grease and flour 9 x 5-inch loaf pan.

FOR CAKE:
BEAT cake mix, coffee mixture, butter and eggs in medium bowl on low speed for 30 seconds. Beat on medium speed for 1 minute (batter will be thick).

POUR half of batter into prepared pan; spread evenly. Top evenly with blackberries. Pour remaining batter on top.

FOR STREUSEL:
COMBINE flour, sugar and cinnamon in a small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

SPRINKLE over top of batter.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Place on wire rack and cool completely.

FOR ICING:
MIX powdered sugar and Coffee-mate in a small bowl until fully combined.

DRIZZLE over cooled cake.

TO SERVE, cut cake into 10 slices. Cut each slice in half.

For an added coffee kick, add ¼ teaspoon of coffee granules to the icing and mix well. For a great flavor variation, try the same amount of frozen blueberries or raspberries.