This Blackberry Swirl Coffee Cake Recipe is a simple yet elegant addition to any breakfast, brunch, or afternoon coffee break!
This is my favorite homemade coffee cake recipe, and the addition of blackberries takes it over the top! This blackberry coffee cake recipe is light, fluffy, filled with a blackberry puree, and topped with a sweet brown sugar topping!
(Originally posted in 2016 but updated in 2018.)
Coffee cake should be mandatory.
Like, I’m thinking it should probably be a general rule that coffee cake is consumed at least one time per week. Preferably with mug full of a White Chocolate Raspberry Vanilla Latte.
(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).
(However…if you indulged in a slice of Lemon Coconut Cake for breakfast, I certainly wouldn’t be passing any judgement. 😉)
Granted, should you be on the receiving end of any judgement, let me just say, coffee cake is totally worth it all, 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).
👇🏻 Story below these cute ‘lil pics. 😉
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.
My self-esteem really grew in that moment.
To add insult to injury, when we tried to correct her that we weren’t in fact freshman, she proceeded to ask us how we were enjoying our sophomore year.
Super fun stuff.
A word to the wise, in these types of situations, it’s always best to refrain from using a specific year. Like, maybe, just ask how we’re enjoying college and leave it at that.
I don’t know, it’s just an idea.
Thankfully, the coffee cake was worth all that pain and suffering.
Blackberry Swirl Coffee Cake is such an easy brunch recipe and one of the best coffee cake recipes!!!
Blackberry Coffee Cake Tips & Tricks:
– The blackberry swirl filling is made of fresh blackberries and sugar. If you prefer a smooth filling, you can go ahead and strain the homemade blackberry puree through a mesh sieve. However, if you don’t mind a few seeds in your puree, you can omit this step.
– In order to get the blackberry filling in the center of the blackberry coffee cake, you pour half the batter in the pan, then you pour and spread the blackberry filling. Finally, you pour the remaining coffee cake batter on top.
Blackberry Coffee Cake Tips & Tricks continued:
– If you want big swirls throughout, use a knife to swirl the blackberry puree through the batter.
– The brown sugar topping is more of a thick brown sugar crust. If you prefer a crumb cake topping instead, consider using the crumb cake topping recipe from these Strawberry Crumb Cake Muffins (I would probably double the crumb cake recipe for this Blackberry Coffee Cake Recipe).
The blackberry swirls in this Blackberry Swirl Coffee Cake recipe are swoon-worthy! Plus…this coffee cake would make a totally swoon-worthy Easter brunch recipe!
- 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:
Dark Chocolate Toffee Coffee Cake
Erin @ Dinners, Dishes, and Desserts says
Any excuse to have cake for breakfast! Coffee cake is one of our favorites, the blackberry swirl is a great idea
Dorothy at Shockingly Delicious says
How did you know I needed a fruity coffee cake for Sunday? Perfect!
Alyssa @ My Sequined Life says
Acceptable breakfast cake…I’ll take it! And totally agreed – people take it too far sometimes! For awhile I carried a backpack to and from work because I had my laptop, etc. and I was once at a doctor’s appointment and the nurse asked if I was going to do my homework while I waited. haha! uhhh nope.
carrie @ frugal foodie mama says
I just love that blackberry season is just about here! 🙂 I picked up 2 pints for pretty cheap at the store this past week, and now I know what I am going to do with one of those. 😉 This coffee cake looks amazing!
eat good 4 life says
Holy smokes this looks superb. I have to make a dessert for Sunday and this may be it!
Nutmeg Nanny says
This coffee cake is pure berry perfection! I love any excuse to eat cake for breakfast 🙂
Krista @ Joyful Healthy Eats says
Oh man! Pretty sure I would want to have this with a cup of coffee every single morning the entire summer! These look amazing!
Amazing! Came out even more amazing then the pictures led me to believe it would be!
Esther Bergen says
This was excellent! I baked it in a slightly larger pan and that worked out well. Thanks for sharing this! I will look forward to trying some of your other recipes as well.
Traci Kenworth says
Super moist, buttery, delicious coffee cake. I did strain the seeds. My granddaughter helped me make 5 of these this week. They went together quickly. We will certainly be making this again. It works well with mixed berries, too.