Description
A delightful blend of sweet blackberries and moist cake topped with a crunchy crumble, perfect for breakfast or dessert.
Ingredients
Scale
- For the Crumb Topping:
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- A pinch of salt
- 4 tablespoons salted butter, melted
- For the Cake:
- 2 cups all-purpose flour + 1 tablespoon (divided)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1/2 cup salted butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blackberries, roughly chopped
- For the Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Make the crumb topping by combining flour, brown sugar, salt, and cinnamon. Stir in melted butter and set aside.
- In a separate bowl, whisk together the dry ingredients for the cake.
- In a mixing bowl, combine granulated sugar and lemon zest, then add room-temperature butter and cream until fluffy.
- Add eggs one at a time, mixing well after each addition, followed by vanilla extract.
- Gently fold in the sour cream until smooth.
- Gradually mix in the dry ingredients until just combined.
- Toss blackberries with remaining flour, then fold into the batter.
- Spread batter into the prepared pan and crumble the topping over it.
- Bake for 37-40 minutes until a toothpick comes out mostly clean. Let it rest for 5 minutes before removing from the pan.
- Prepare the glaze by whisking lemon juice into powdered sugar, and drizzle over the cooled cake.
- Slice and enjoy your homemade Blackberry Coffee Cake!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg