Blackberry Coffee Cake – a perfect reason to enjoy cake for breakfast or an afternoon coffee break. This easy-to-make cake is light, fluffy and incredibly delicious, showcasing the tart-sweet flavor of fresh blackberries.
Everyone has a favorite coffee cake, and this blackberry version is one of mine. It came together spontaneously when a friend brought fresh blackberries. I had been enjoying an apple pie and immediately wanted to bake something with the berries, so I decided on a fruit coffee cake. The result was so good it left me speechless. The slight tartness of blackberries pairs wonderfully with coffee, and the cake is airy and tender. You can adapt this recipe with different fruits—I’ve also made it with apples and cinnamon, which was delicious.
This Blackberry Coffee Cake with a crumb topping is simple and satisfying. My friend declared it the best blackberry coffee cake she’d ever tasted and planned to make it for her family. It’s quick to prepare and bakes into a comforting treat that works for brunch, dessert, or a late weekend breakfast when everyone wants to sleep in. Paired with a cup of morning coffee, it’s a lovely way to start the day.
If you want something sweet and straightforward for breakfast or anytime you crave a treat, this blackberry coffee cake is an excellent choice. It’s a recipe I enjoy and often return to—give it a try and enjoy!
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Strawberry Coffee Cake Muffins RecipeEasy and delicious strawberry coffee cake muffins—perfect when strawberries are in season.
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Easy Banana Cake Recipe
Soft and sweet banana cake with the perfect balance of banana flavor and cream cheese topping.
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Vanilla Cream Puff Cake or Eclair Cake
A quick, creamy dessert that’s easy to assemble and always a crowd-pleaser.
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Strawberry Cake
A perfect summer dessert: moist, flavorful and simple to make with just a few ingredients.
- For the cake:
- 1½ cups all-purpose flour
- 4 tablespoons unsalted butter, softened
- 1 large egg
- ½ cup brown sugar
- 1 tablespoon lemon juice
- ½ cup sour cream or Greek yogurt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- For the filling:
- 2 cups fresh blackberries
- For the crumb topping:
- ¾ cup flour
- ½ cup brown sugar
- 6 tablespoons butter, chilled and cubed
- For the glaze:
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper; set aside.
- To make the crumb topping: in a medium bowl combine the flour and brown sugar. Cut in the chilled cubed butter with a fork or pastry blender until the mixture is crumbly. Chill until ready to use.
- To make the cake: in a large bowl cream together the softened butter and brown sugar until light and fluffy. Add the egg and beat well. Stir in the lemon juice and sour cream.
- In a separate bowl whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture and stir until just combined.
- Spread half of the batter in the prepared pan; it will form a thin layer. Arrange the blackberries evenly over the batter. Spoon or drizzle the remaining batter over the berries, then sprinkle the crumb topping on top.
- Bake for 40–45 minutes, or until a tester inserted in the center comes out clean. Before removing the springform ring, run a thin knife around the edge of the cake to loosen it.
- Make the glaze by whisking together the powdered sugar and lemon juice, then drizzle over the cooled cake. Slice and serve.
