Blackberry Coffee Cake – this recipe is perfect excuse to eat cake for breakfast or afternoon coffee break! It is easy to make and taste amazing. Blackberry Coffee Cake – light, fluffy and very delicious!
I am pretty sure that every one of us has that favorite Coffee Cake version. My favorite version is for sure this recipe with healthy and tasty blackberries.
I have made this recipe totally unplanned. My friend met me and she bought blackberries because she knows I like them very much. I was eating apple pie so i wanted immediately to make something with blackberries and I have made a decision to make fruit coffee cake. When cake was done it was so delicious that i stay speechless. This combination with coffee is really good with blackberries sour taste. This recipe is super light and delicious and you can make them in many different combinations and with fruit you like the most. I have made it with apples in combination with cinnamon so it was very delicious too.
This Blackberry Coffee Cake with crumb topping is worth a try. My friend really likes it and she says that this recipe is the best Blackberry Coffee Cake she ever eats. I know that she will make this recipe for her family. It is really easy and quick to make that it is really worth a try. I really love coffee cake, not just because they are so easy to make and taste amazing. Blackberry Coffee Cake makes perfect excuse to eat cake for breakfast or brunch or desert. My family likes to sleep longer at weekends so this Blackberry Coffee Cake is super choice for late breakfast.
If you want something quick and sweet for breakfast or whenever you like this Blackberry Coffee Cake is always a good idea. This is really a perfect choice to start your day. I really like this recipe very much and I like the most this combination with a cup of morning coffee. Everything I made on this blog is something I really like and this Blackberry Coffee Cake is right that! This recipe is always a good idea, but you decide! Enjoy!
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- 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
- 2 cups fresh blackberries
- ¾ cup flour
- ½ cup brown sugar
- 6 tablespoon butter, chilled and cubed
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- Preheat the oven to 350F. Grease 8 inch springform pan and line the bottom with parchment paper, set aside
- To make crumb topping:
- In a medium bowl, combine sugar, flour and chilled cubed butter
- Stir with a fork or pastry blender until the mixture is crumbly
- Set in the fridge until ready to use
- In a large bowl, cream together butter with brown sugar until light and fluffy, add egg and beat well, then add lemon juice and sour cream and beat again
- In a separate bowl, stir together flour, baking powder, baking soda and salt and add to the butter mixture, stir until just combined
- Spread half the batter at the bottom of the pan (it will be very thin layer)
- Spread the blackberries evenly over the batter, using a spoon drizzle the remaining batter over the blackberries then sprinkle with the crumb topping
- Bake for 40-45 minutes or until tester inserted in the center comes out clean
- Before remove the ring of springform pan run a thin knife around the cake
- To make the glaze whisk together powdered sugar with lemon juice
- Drizzle over the cake and serve
amy says
Looks good and is absolutely delicious!
Janet says
I don’t have a springform pan..can I use a angel food pan instead…would it cook faster in this sort of pan?
Yummiest Food says
Yes, you can use it.