Blackberry Coffee Cake Recipe
This blackberry coffee cake is packed with sweet, tart and juicy blackberries and is topped with a buttery cinnamon streusel crumb topping. Soft, moist, and easy to make, it's the perfect coffee cake recipe for breakfast, brunch, or dessert.
Equipment
- 1 9x9 (23cm) aluminum pan
- 1 sheet parchment paper
Ingredients
Streusel Topping
- ½ cup (60 g) all purpose flour
- ½ cup (100 g) light brown sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons (57 g) cold butter, cubed
Blackberry Coffee Cake
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 1 lemon zested
- ½ cup (113 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 g) sour cream, room temperature
- 2 cups blackberries (tossed in 2 tablespoons flour)
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two sides of a 9 x 9 inch (23 cm) cake pan with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar and ground cinnamon for the streusel topping. Work in the cold butter cubes until a sand like texture develops. There will be a few bigger crumbs, but most should be finer, smaller pieces. Place the bowl in the fridge until the coffee cake is ready for topping.½ cup (60 g) all purpose flour, ½ cup (100 g) light brown sugar, ½ teaspoon ground cinnamon , 4 tablespoons (57 g) cold butter, cubed
- In a medium bowl whisk the all purpose flour, baking powder, baking soda and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream the sugar and lemon zest together until they are the consistency of wet sand. Cream the butter and lemon sugar together until light and fluffy. This takes about 2-3 minutes on medium speed. On low, cream in the eggs and vanilla extract until smooth and well combined.1 cup (200 g) granulated sugar, 1 lemon zested, ½ cup (113 g) unsalted butter, room temperature, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract
- Alternating dry ingredients and sour cream, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the sour cream. Repeat until all the ingredients are just combined. Fold in the flour coated blackberries. Evenly spread the blackberry coffee cake batter into the prepared pan. Top with the streusel, making sure to break any extra large pieces into smaller pieces.1 cup (240 g) sour cream, room temperature, 2 cups blackberries (tossed in 2 tablespoons flour)
- Bake the coffee cake for 45 - 50 minutes or until a toothpick inserted into the center of the blackberry coffee cake comes out clean or with a few moist crumbs.
- Cool the pan in the pan for 15 - 20 minutes. Gently lift the coffee cake out of the pan using the parchment paper. Transfer to a serving plate or serve right from the pan. Top with powdered sugar or a glaze, slice and enjoy.
Notes
Store: Place the slices of the blackberry crumb cake in an airtight container for up to 3 days. Then the cake should be transferred to the fridge for up to another 2 - 3 days.
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