Blackberry & Lemon Coffee Cake

Blackberry & Lemon Coffee Cake is a delightful treat that pairs perfectly with your morning coffee or afternoon tea. This cake offers a delicious balance of sweet and tangy flavors, making it a favorite for family gatherings or a simple weekend brunch. With fresh blackberries and zesty lemon, every bite is bursting with goodness.

Why Make This Recipe

You should make this recipe because it’s not only simple but also incredibly satisfying. The combination of blackberries and lemon brings a refreshing twist to traditional coffee cake. Plus, it fills your home with a wonderful aroma while baking. This cake is perfect for sharing with friends and family or enjoying all to yourself!

How to Make Blackberry & Lemon Coffee Cake

Ingredients

2 large eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup sour cream
Juice of 1 lemon (about 3 tablespoons)
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
Zest of 2 lemons
12 ounces fresh blackberries, halved or quartered
2 tablespoons butter, melted
1 cup brown sugar, packed
2 teaspoons ground cinnamon
3 tablespoons all-purpose flour
1 tablespoon salted butter
1 teaspoon vanilla extract
3/4 cup powdered sugar
2–3 teaspoons milk

Directions

Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray.
In a large bowl, beat the eggs for 2 minutes. Then, add the milk, oil, vanilla, sour cream, and lemon juice, mixing well.
Add the flour, sugar, baking powder, salt, baking soda, and lemon zest. Blend everything until well combined.
Pour the batter into the prepared pan.
Place the blackberries on top and gently swirl them with a knife to create an ‘S’ shape.
In a medium bowl, combine the melted butter, brown sugar, cinnamon, and flour. Sprinkle this topping evenly over the batter.
Bake in the preheated oven for 55-60 minutes or until the cake is golden brown. Let it cool for 10 minutes before releasing it from the pan.
For the icing, melt butter in a small bowl, add vanilla, and gradually mix in the powdered sugar. Add milk, one teaspoon at a time, until smooth. Drizzle it over the cooled cake.
Slice, serve, and enjoy the berry-citrus delight!

How to Serve Blackberry & Lemon Coffee Cake

Serve this yummy coffee cake warm or at room temperature. It is great on its own or with a cup of coffee or tea. You can also top it with whipped cream for an added touch of sweetness.

How to Store Blackberry & Lemon Coffee Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for about a week.

Tips to Make Blackberry & Lemon Coffee Cake

Be gentle when swirling the blackberries into the batter so they don’t break apart too much.
Use fresh lemons for a zesty flavor that truly shines.
Allow the cake to cool completely before adding the icing for the best results.

Variation

You can easily switch up the berries if you like. Raspberries or blueberries work well in place of blackberries. You can also add a layer of cream cheese for a rich and creamy texture.

FAQs

1. Can I use frozen blackberries?

Yes, you can use frozen blackberries. Just make sure to thaw them and drain excess liquid before using them in the recipe.

2. Can I make this coffee cake gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

3. How do I know when the cake is done baking?

The cake is done when it is golden brown on top, and a toothpick inserted into the center comes out clean or with a few moist crumbs.