Blackberry Coffee Cake

coffee cake with blackberries on a table

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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.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 548kcal

Author: Julie Clark

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, 1/3 cup brown sugar, 1/2 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, 1/2 teaspoon baking soda, 1/4 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.
3/4 cup granulated sugar, 1 teaspoon lemon zest, 1/2 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 1/2 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.
1/2 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