This blackberry studded, tender coffee cake is topped with a crunchy cinnamon-sugar crumb topping and a drizzle of icing. Is there a better cake to pair with your coffee?
We love a good coffee cake in this house. Especially one with a crunchy streusel topping! Its a must where coffee cakes are concerned. Add a little drizzle of icing and a pop of fresh blackberries and we are in coffee cake heaven.
That’s what this cake is to us. Heavenly.
It is based on my Classic Cinnamon Coffee Cake Recipe except the cinnamon sugar layer has been replaced with blackberries for a fruity burst of flavor.
Are you guys blackberry fans? We love berries of all kinds here. A quick scroll through my recipes shows my love for them. I put them in muffins, pancakes, oat bars, breakfast cookies, crisps, pies, etc, etc. The list goes on. We also enjoy eating them fresh and on their own here.
It’s was only a matter of time before I married the plump, juicy berries in my fridge with the coffee cake I’ve been craving for weeks.
Tips for Making the Best Blackberry Coffee Cake
The recipe is pretty easy to do and can be done in a few easy steps. The steps are outlined in the recipe below but there are a few things to keep in mind to ensure things go smoothly and that your batter doesn’t get stained by the blackberries.
Blackberries are a bit big (well not really, but for this cake, I thought keeping them whole would be a bit too much) so I like to slice them in half. . That way you don’t get a huge piece of berry when you slice into your cake. Because they are sliced in half, there are a few things you can do to prevent staining your whole batter with the blackberry juice.
- Option 1: Gently fold the blackberries into your batter but do not over-mix. I try to fold them in using a spatula until they are just combined so that the blackberries do not bleed into the batter and change the colour.
- Option 2: Leave the batter as is and then pour half the batter into your cake pan, sprinkle it with half the berries, then pour the rest of the batter and sprinkle it with the last half of the berries. Like you’re building a cake lasagna.
Whichever method you use, the end result is the same!
Hope you enjoy the cake! Bon appetit!
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Blackberry Coffee Cake
For the Cake:
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or regular milk)
- 1/2 cup sour cream or yogurt
- 1 1/4 cups blackberries sliced in half
For the Crumb Topping
- 1/2 cup butter softened
- 1 cup all purpose flour
- 2/3 cup brown sugar
- 1 1/2 teaspoons cinnamon
- pinch of salt
- 1 cup icing sugar
- 1 tablespoon milk
- Preheat oven to 350F and line a springform cake pan with parchment paper.
- To make the cake, mix the flour, baking powder and salt in a large bowl. Set aside. In the bowl of a stand mixer with the paddle attachment affixed, blend the butter and sugar until light and fluffy. Add the eggs, vanilla extract, milk and sour cream and blend until combined. Add the dry ingredients and mix well. Remove the bowl from the stand mixer and using a spatula, fold in half of the blackberries. Pour the batter into the cake pan. Sprinkle with the remaining blackberries.
- In the bowl of the stand mixer, blend all of the ingredients for the crumb topping. Using your hands, sprinkle the topping on top of the cake batter breaking it up into pea sized clumps.
- Bake for approximately 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool for 15 minutes in the pan and then carefully remove the sides of the springform pan. Set onto your serving dish.
- In a small bowl, stir icing sugar and milk together to create the icing. Add more milk if needed to get the desired consistency. Drizzle over the cake.