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–+ servings
A slice of blackberry coffee cake drizzled with icing and served with fresh blackberries on a pink plate.

Blackberry Coffee Cake

Catherine
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?
5 from 2 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 14 servings
Calories 351 kcal

Ingredients
 
 

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

Icing Drizzle

  • 1 cup icing sugar
  • 1 tablespoon milk

Instructions
 

  • Preheat oven to 350F and line a spring-form 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 spring-form pan. Set onto a wire rack to cool completely.
  • 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.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 351kcalCarbohydrates: 49gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 67mgSodium: 238mgPotassium: 98mgFiber: 1gSugar: 31gVitamin A: 539IUVitamin C: 3mgCalcium: 71mgIron: 1mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword blackberries, cake, coffee cake
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