This Blackberry Coffee Cake recipe is a simple yet elegant addition to any breakfast, brunch, or afternoon coffee break! It’s light, fluffy, filled with a blackberry puree, and topped with a sweet brown sugar topping!
(Just a thought.)
Plus, it’s the one socially acceptable form of cake you can have for breakfast that is free from judgement (for the most part).
Granted, coffee cake is worth a lot of judgement, because there’s this little thing called “brown sugar topping” that is so good I could probably eat an entire cake made solely of that.
(Note to self–get on that.)
But really, the whole judgement thing? Ohhh, I bet you just knew a story was coming.
During my senior year of college, one of my really good friends and I had been out late writing our senior seminar papers (pretty much a thesis), and we were desperate for food. And coffee (but, what else is new).
We stopped by Starbucks, zeroed in on the coffee cakes, and ordered more than two people would probably eat on a normal day. As we paid, the barista saw my college-embroidered sweatshirt and proceeded to ask us how we were enjoying our freshman year.
Then, to add insult to injury, when we tried to correct her that we weren’t actually freshman, she proceeded to ask us how we were enjoying our sophomore year.
A word to the wise, in these types of situations, try to refrain from using a specific year.
Thankfully, the coffee cake was worth all that pain of suffering.
Blackberry swirls are swoon-worthy (and perfect for Mother’s Day!).
Yields 9-12 Slices
This Blackberry Coffee Cake recipe is a simple yet elegant addition to any breakfast, brunch, or afternoon coffee break! It's light, fluffy, filled with a blackberry puree, and topped with a sweet brown sugar topping!
20 minPrep Time
30 minCook Time
- 1 1/2 cups fresh or frozen blackberries
- 1/4 cup sugar
- 2 cups all purpose flour
- 1/4 cup sugar
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg, large
- 2/3 cup milk
- 1 1/2 tsp vanilla extract
- 1/2 cup sour cream (or Greek Yogurt)
- 1/3 cup butter, melted
- 1 tsp cinnamon
- 1 cup flour
- 1 cup brown sugar
- 6 Tbsp butter, cold
- Preheat oven to 375 degrees and grease a 9x9 baking dish.
- In a food processor or blender, blend blackberries and sugar until smooth. Set aside (if you do not like seeds, strain the puree through a mesh sieve; if seeds are fine, you can skip this step).
- In a large bowl, sift together flour, sugar, brown sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk together egg, milk, vanilla extract, and melted butter.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Add in sour cream, and fold gently into the batter, stirring until just combined.
- To make the brown sugar topping, mix brown sugar, flour, and cinnamon together. Cut in the butter and mix until the topping looks like coarse crumbs.
- Pour half the batter into the prepared pan, spreading the batter all the way to the edges. Spread the blackberry puree evenly over the batter. Top with remaining batter. Using a knife or toothpick, swirl the puree with the batter, if desired.
- Spread the brown sugar topping over the batter.
- Bake for 30-35 minutes, or until a cake tester comes out clean.
- Allow to cool before serving. Enjoy!
Here are some other coffee cake recipes you might enjoy: