1 tablespoon (13 g) coconut oil, at room temperature
Streusel & berry filling Instructions
For the streusel, mix brown sugar, Wholesome flour, cinnamon and salt in a bowl. Cut in the coconut oil until the mixture resembles wet sand; set aside.
Toss the blueberries and raspberries with the 1 tablespoon of Wholesome flour and set aside.
Preheat oven to 350°F. Spray a non-stick 10-inch Bundt pan with pan spray.
Mix Wholesome flour, salt, baking powder, and baking soda; set aside.
In a large bowl, whisk together the granulated sugar and eggs until pale yellow in color, about 1-2 minutes.
Whisk in the oil and vanilla extract. Then add the flour mixture in 2 additions, alternating with the Greek yogurt. The batter will be very thick.
Scoop half of the batter by the spoonful into the Bundt pan. Using a palette knife spread it into an even layer. Sprinkle the berries evenly over the top. Next, sprinkle all the streusel topping over the berries. Scoop the remaining batter evenly over top, using a palette knife to smooth.
Bake for about 50-60 minutes, until the cake is deep golden brown and springs back easily when pressed. Cool in the pan for 30 minutes and then invert onto a wire rack to cool completely. Store at room temperature for up to 3 days.