Easy Blackberry Coffee Cake with Streusel Crumble

Preheat oven to 350 degrees F. Grease an 8-inch spring form pan, or 8-inch baking pan. (Square or circle).
To make the crumb topping, add the flour, brown sugar, cinnamon and pinch of salt into a medium bowl. Stir together. Add the butter and cut into the flour mixture with a pastry cutter or fork until the butter is broken down into small pieces. Place in the refrigerator until ready to add to the coffee cake.
In a medium bowl, combine the flour, salt, baking powder and baking soda. Whisk together.
In a separate large mixing bowl, add the sugar, eggs, Greek yogurt, milk, oil, and vanilla extract. Whisk together until fully combined.
Add the dry ingredients into the wet. Stir until just combined.
Pour the half of the batter into the spring form pan, and gently level out with a knife or spatula. Evenly Sprinkle over half of the streusel followed by the blackberries. Add the remaining coffee cake batter and carefully spread out. It is OK if you can see some of the blackberries through the batter. Sprinkle over the remaining streusel topping over the batter.
Bake the coffee cake for 40-45 minutes or until the batter is fully set. Remove from the oven and let cool before enjoying.