Mango Blueberry Coffee Cake

I love this time of year. No rushrush to get school work done before games or other activities. Love to water the flowers outside in my bare feet before anyone gets up. Love to watch baseball games with a big iced drink. Love that I can swing into a farmers market, or the regular old grocery and find almost any fruit my heart desires.
I had some fresh mangoes and blueberries in my kitchen last week, and thought what better way to use them, than put them in a coffee cake. I used an Emeril recipe, that I lightened up a bit by subbing yogurt for sour cream, and added a few spices. Simple, fresh, delish. Loved the result.

Fresh Mango and Blueberry Coffee Cake
A Bountiful Kitchen
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Cake:
1/2 cup butter, softened
3/4 cup light brown sugar

2 large eggs

1 cup vanilla or plain yogurt
1 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 to 1 teaspoon ginger, depending on your taste
1/2 teaspoon cinnamon
1 1/2 cup berries, rinsed and patted dry (I used 1 mango and enough blueberries to equal 1 1/2 cups)

Topping:
1/2 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup melted butter
1 cup chopped pecans

Grease and lightly flour the bottom and sides of a 10-inch Spring form pan. Preheat oven to 375 and set the rack in the middle of the oven.
Cream the butter and sugar. Beat in the eggs.  Add yogurt and blend well. Add all of the dry ingredients to the bowl. Mix just until the wet and dry ingredients are incorporated. Fold in the berries and mangoes. Pour the batter into the prepared pan.
Prepare the streusel topping by mixing all of the ingredients together in a bowl. Sprinkle over the top of the cake.
Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool for about 10 minutes, and run a knife around the sides of the Spring form before detaching the side form.

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