Blackberry East Coast Coffee Cake

This is one of the breakfast items I have included in my latest meal plan. It comes from “Vegan Brunch,” and the recipe is featured on the site, which you can find here. I’ve actually made it before, but this time around, I added a cup of frozen blackberries (use these to replace the raspberry jam in the recipe on the site) that I had left over from the Sweet, Sour, and Spicy Blackberry Limeade recipe my husband made last week from “Vegan Soul Kitchen.” The coffee cake was so moist and delicious, and the blackberries added a nice little bite from their tartness. A cup of coffee and/or a glass of almond milk, and you’re set.

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