Julie Clark
Posted:
Blackberry Coffee Cake
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This Blackberry Coffee Cake has a tender crumb, is sweet and bursting with juicy blackberries in every bite. A buttery, cinnamon crumb topping adds a crunch, while a hint of lemon zest brightens the flavor.
By using sour cream for a subtle tang and lemon for a hint of citrus, we’ve created a blackberry coffee cake that is as elegant as it is easy. The real star, however, is the buttery cinnamon streusel. Whether you’re hosting a weekend brunch or just want a sweet treat with your morning coffee, this blackberry coffee cake will become a family favorite.
Love coffee cakes? Try our butterscotch coffee cake, yogurt coffee cake and cinnamon roll coffee cake.
Stop Just Adding Zest: The “Spatula Trick” That Unlocks 10x More Flavor in Your Blackberry Cake
I’m all about berry cake, and I know you love them too! Our cranberry orange cake and peach blueberry cake are two popular cakes with a 5 star rating. This new blackberry coffee cake recipe combines lemon and blackberry flavor in a 9″ round cake with an easy streusel topping.
To get the most out of your citrus, don’t just toss the zest into the bowl. Massage it. By pressing the lemon zest into the white sugar with a spatula, you are releasing the essential oils directly into the sugar, which intensifies and helps to equally distribute lemon flavor. You can also use this secret on our lemon raspberry cake and cranberry orange muffins.
You might also like our blueberry blackberry pie and peach blackberry scones.
Enjoy! -Julie
Ingredients
Fresh blackberries are best. I have not tested this with frozen berries.
You may use Greek yogurt in place of the sour cream if you prefer.
See the recipe card below for full list of ingredients and amounts.
Blackberry Coffee Cake
This Blackberry Coffee Cake is tender, sweet and bursting with juicy blackberries in every bite. A buttery, cinnamon crumb topping adds a crunch, while a hint of lemon zest brightens the flavor.
Servings 8
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Ingredients
For the crumb topping:
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 4 tablespoons salted butter melted
For the cake:
- 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
Lemon glaze:
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- 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" cake pan.
- In a mixing bowl, make the crumb topping by combining the flour, brown sugar, salt and cinnamon. Drizzle in the melted butter and mix to combine. The topping will not look crumbly, but more solid. Set aside for now.1 cup all-purpose flour, ⅓ cup brown sugar, ½ teaspoon ground cinnamon, Pinch salt, 4 tablespoons salted butter
- In a different mixing bowl, whisk together the 2 cups of flour, baking powder, baking soda and salt. Set aside.2 cups all-purpose flour + 1 tablespoon, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a larger mixing bowl, add the sugar and lemon zest. Gently press the zest into the sugar with a silicone spatula so that the sugar absorbs the oils from the zest. Add the butter and cream together with an electric mixer until fluffy in texture, about 3-4 minutes. Add the eggs on at time, beating in between each egg. Then add the vanilla and combine.¾ cup granulated sugar, 1 teaspoon lemon zest, ½ cup salted butter, 2 large eggs, 1 teaspoon vanilla extract
- Fold in the sour cream until the mixture is well combined.1 cup sour cream
- Sprinkle the dry ingredients into the wet and mix until just combined. Be sure not to over-mix, the cake will be very dense.
- Place the roughly chopped blackberries in a small bowl. Sprinkle the remaining tablespoon of flour over the berries and toss to combine. This will help absorb the juices and prevent them from sinking. Gently fold the chopped blackberries into the cake batter. Spread the batter evenly into the prepared pan.1 ½ cups fresh blackberries
- Crumble the topping over the cake, covering it evenly. Bake for 37-40 minutes, inserting a toothpick comes out mostly clean to check for doneness. Let the cake rest for 5 minutes, then remove the springform. Continue to cool for 15 minutes.
- Make the glaze by mixing the lemon juice into the powdered sugar until smooth and runny. Drizzle over the top of the cake generously. Add a few blackberries on top. Slice and enjoy.½ cup powdered sugar, 2 tablespoons lemon juice
Notes
This cake keeps well at room temperature for one day when covered tightly or refrigerated in an airtight container for up to 5 days. Reheat slightly to get a warm slice. It also freezes well for up to 6 weeks.
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 548kcal | Carbohydrates: 76g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 309mg | Potassium: 221mg | Fiber: 3g | Sugar: 38g | Vitamin A: 835IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 3mg
How to Make Blackberry Coffee Cake: Step by Step
In a mixing bowl, make the crumb topping by combining the flour, brown sugar, salt and cinnamon. Drizzle in the melted butter and mix to combine.
In a different mixing bowl, whisk together the 2 cups of flour, baking powder, baking soda and salt. Set aside.
In a large bowl, add the sugar and lemon zest. Gently press the zest into the sugar with a silicone spatula so that the sugar absorbs the oils from the zest.
Add the butter and cream together with a hand mixer (or stand mixer with the paddle attachment) until fluffy in texture, about 3-4 minutes. Add the eggs on at time, beating in between each egg. Then add the vanilla and combine. Fold in the sour cream until the mixture is well combined. Sprinkle the flour mixture into the wet ingredients and mix until just combined.
Place the roughly chopped blackberries in a small bowl. Sprinkle the remaining tablespoon of flour over the berries and toss to combine.
Gently fold the chopped blackberries into the cake batter. Spread the batter into an even layer in the prepared pan.
Crumble the topping over the cake, covering it evenly. Bake for 37-40 minutes. A toothpick inserted into the center of the cake should come out mostly clean. Let the cake rest for 5 minutes, then remove the springform. Continue to cool for 15 minutes.
Make the glaze by mixing the lemon juice into the powdered sugar until smooth and runny. Drizzle over the top of the blackberry coffee cake generously.
