Preheat your oven to 350 degrees. Coat a 10-inch springform pan with non-stick cooking spray. Dust with a thin layer of flour. Set aside.

Make the blackberry filling: In a small saucepan, combine all the ingredients over medium heat. Cook, stirring frequently, until the mixture is bubbling and has thickened, about 3-5 minutes. Remove from the heat and set aside. Make the streusel topping: Combine the almonds, flour and sugars in a small bowl. Add the melted butter, tossing the mixture with a fork until crumbs form. Set aside. Make the coffee cake batter: In the bowl of your mixer with the paddle attachment, beat the sugar and butter on medium speed until light and creamy. Add the eggs one at a time, mixing well after each addition. Add the Greek yogurt and vanilla extract, mixing until well combined. Then add the dry ingredients, mixing on low speed until no more white steaks remain. Assemble the cake: Spread about half of the cake batter into your prepared springform pan. Pour the blackberry filling on top, leaving a ½- to 1-inch border around the edge (when you add the remaining cake batter, it will push the filling out to the edges). Top with the remaining cake batter. Don’t worry if some of the blackberry filling gets mixed into the top cake layer. Sprinkle the streusel topping evenly over the top. Transfer the cake to your preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and set it on a wire rack to cool. Once cooled to room temperature, run a knife around the outer edge of the cake and release the sides of the springform pan. Cut the cake into slices and serve. Cake can be stored in an airtight container at room temperature for 2-3 days.

Makes one 10-inch cake.