Blackberry Coffee Cake Recipe

Introduction

Blackberry Coffee Cake is a delightful blend of tender crumb, fresh berries, and a sweet lemon glaze. Perfect for breakfast or a cozy afternoon treat, this cake combines comforting flavors with a burst of fruity freshness.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch salt
• 4 tablespoons salted butter (melted)
• 2 cups all-purpose flour + 1 tablespoon (divided)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon lemon zest
• 1/2 cup salted butter (room temperature)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups fresh blackberries (roughly chopped)
• 1/2 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Step 1: Preheat your oven to 350°F and grease a 9-inch springform pan generously with butter or spray with cooking spray. You may also use a deep dish 9-inch cake pan.
2. Step 2: In a mixing bowl, make the crumb topping by combining 1 cup flour, brown sugar, salt, and cinnamon. Drizzle in the melted butter and mix to combine. The topping will be more solid rather than crumbly. Set aside.
3. Step 3: In another bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Set aside.
4. Step 4: In a large mixing bowl, add granulated sugar and lemon zest. Press the zest into the sugar with a spatula to release oils. Beat butter and cream together with an electric mixer until fluffy, about 3-4 minutes. Add eggs one at a time, beating after each. Mix in vanilla extract.
5. Step 5: Fold in the sour cream until well combined.
6. Step 6: Sprinkle the dry ingredients into the wet mixture and stir until just combined. Avoid over-mixing to keep the cake light.
7. Step 7: Toss the chopped blackberries with the remaining tablespoon of flour to absorb excess juice. Gently fold them into the batter. Spread batter evenly into the prepared pan.
8. Step 8: Crumble the topping evenly over the cake. Bake for 37-40 minutes, checking doneness with a toothpick which should come out mostly clean. Let the cake rest for 5 minutes before removing the springform. Cool for an additional 15 minutes.
9. Step 9: Mix lemon juice into powdered sugar to make a smooth, runny glaze. Drizzle over the cooled cake and garnish with a few blackberries. Slice and enjoy.

Tips & Variations

• Use fresh, ripe blackberries for the best flavor and texture. Frozen berries can be used but may add extra moisture.
• For a nuttier topping, add chopped walnuts or pecans to the crumb mixture.
• If you prefer a tangier glaze, increase the lemon juice slightly but add it gradually to maintain the right consistency.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Allow the cake to come to room temperature before serving, or warm slices gently in the microwave for 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, substitute the butter with plant-based margarine and use a dairy-free sour cream alternative to keep the texture similar.

Can I use frozen blackberries instead of fresh?

You can use frozen blackberries, but toss them with the flour while still frozen to reduce bleeding. Be aware the cake may be a bit moister.

Blackberry Coffee Cake Recipe

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★★★★★

4.9 from 107 reviews

• Author: Hugo
• Total Time: 1 hour
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

This Blackberry Coffee Cake combines tender, moist cake with juicy blackberries and a cinnamon-scented crumb topping, finished with a tangy lemon glaze. Perfect for breakfast or an afternoon treat, this delightful cake brings together fresh fruit, warm spices, and rich textures in every bite.

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Ingredients

Scale 1x2x3x

Crumb Topping

• 1 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch salt
• 4 tablespoons salted butter, melted

Cake Batter

• 2 cups all-purpose flour
• 1 tablespoon all-purpose flour (for blackberries)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon lemon zest
• 1/2 cup salted butter, room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups fresh blackberries, roughly chopped

Glaze

• 1/2 cup powdered sugar
• 2 tablespoons lemon juice

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Instructions

1. Prepare Pan: Preheat your oven to 350°F. Generously grease a 9-inch springform pan or a deep dish 9-inch cake pan with butter or cooking spray to prevent sticking.
2. Make Crumb Topping: In a mixing bowl, combine the flour, brown sugar, salt, and cinnamon. Drizzle in melted butter and mix until combined. The topping will be more solid than crumbly. Set aside.
3. Mix Dry Ingredients: In a separate bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, add granulated sugar and lemon zest. Press the zest into the sugar to release oils. Using an electric mixer, cream together the sugar mixture with the room temperature butter until fluffy, about 3-4 minutes. Add eggs one at a time, beating between each. Mix in vanilla extract.
5. Fold in Sour Cream: Gently fold sour cream into the mixture until evenly incorporated.
6. Add Dry Ingredients: Gradually sprinkle the dry ingredients into the wet mixture and stir gently until just combined. Avoid overmixing to prevent a dense cake.
7. Prepare Blackberries: Toss roughly chopped blackberries with the remaining tablespoon of flour to absorb juices and prevent sinking. Fold gently into batter. Pour batter evenly into prepared pan.
8. Add Topping and Bake: Sprinkle the crumb topping evenly over the batter. Bake for 37-40 minutes, testing doneness with a toothpick inserted in the center—it should come out mostly clean. Let the cake rest for 5 minutes, then carefully remove the springform. Allow to cool for an additional 15 minutes.
9. Make Glaze and Serve: In a small bowl, whisk lemon juice into powdered sugar until smooth and runny. Drizzle the glaze over the cooled cake. Garnish with a few blackberries, slice, and enjoy.

Notes

• Use fresh blackberries for best flavor and texture.
• Do not overmix the batter to keep the cake light and tender.
• The lemon zest in the sugar enhances the cake’s brightness.
• Let the cake cool properly before glazing to avoid melting the glaze.
• Room temperature butter helps in achieving a fluffy batter.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: blackberry coffee cake, crumb topping, lemon glaze, breakfast cake, berry dessert