Blackberry Coffee Cake

Blackberry Coffee Cake

Blackberry Coffee Cake is a delightful treat that combines the rich taste of coffee cake with the sweet and tangy flavor of fresh blackberries. This cake is perfect for breakfast, a snack, or dessert. With its soft texture and crumbly topping, it’s sure to please everyone in your family.

Why Make This Recipe

This recipe is an excellent choice because it blends simple ingredients to create a deliciously moist and flavorful cake. Blackberries add a unique, fruity twist that elevates the traditional coffee cake. It’s easy to make and will impress your guests with its beautiful presentation and taste. Plus, who doesn’t love a sweet treat that’s perfect with a hot cup of coffee?

How to Make Blackberry Coffee Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 4 tablespoons unsalted butter, softened
• 1 large egg
• 1/2 cup brown sugar
• 1 tablespoon lemon juice
• 1/2 cup sour cream or Greek yogurt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 2 cups fresh blackberries
• 3/4 cup all-purpose flour (for crumb topping)
• 1/2 cup brown sugar (for crumb topping)
• 6 tablespoons butter, chilled and cubed (for crumb topping)
• 1/2 cup powdered sugar (for glaze)
• 1 tablespoon lemon juice (for glaze)

Directions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. Set aside.
2. In a medium bowl, combine 3/4 cup flour, 1/2 cup brown sugar, and 6 tablespoons chilled cubed butter for the crumb topping. Use a fork or a pastry blender to mix until crumbly. Place in the fridge until ready to use.
3. In a large bowl, cream 4 tablespoons softened butter and 1/2 cup brown sugar until light and fluffy. Add 1 large egg, beat well, then add 1 tablespoon lemon juice and 1/2 cup sour cream (or Greek yogurt) and beat until combined.
4. In a separate bowl, stir together 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt. Gradually mix this dry mixture into the wet mixture until just combined.
5. Spread half of the cake batter in the bottom of the prepared pan. Distribute 2 cups fresh blackberries over the batter, then drizzle the remaining batter over the blackberries.
6. Evenly sprinkle the crumb topping over the cake.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for a few minutes, then run a thin knife around the edges before removing the ring of the springform pan.
9. For the glaze, whisk together 1/2 cup powdered sugar and 1 tablespoon lemon juice and drizzle over the cooled cake.

How to Serve Blackberry Coffee Cake

You can serve Blackberry Coffee Cake warm or at room temperature. Slice it into wedges and enjoy it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for brunch, afternoon tea, or even a picnic.

How to Store Blackberry Coffee Cake

To store your Blackberry Coffee Cake, let it cool completely, then cover it with plastic wrap or transfer it to an airtight container. It should stay fresh at room temperature for up to 3 days. If you want to keep it longer, you can store it in the refrigerator for about a week.

Tips to Make Blackberry Coffee Cake

• Make sure your butter is softened at room temperature for easy mixing.
• Gently fold the blackberries into the batter to avoid crushing them.
• If you like a sweeter cake, feel free to add more sugar to the batter.
• You can use frozen blackberries as a substitute if fresh ones are not available, but be sure to thaw and drain them first.

Variations

You can easily modify this cake by adding other berries, such as blueberries or raspberries, if you prefer. You might also consider adding nuts or a hint of cinnamon to the crumb topping for extra flavor.

FAQs

1. Can I use other fruits instead of blackberries?
Yes! You can substitute blackberries with other berries like blueberries, raspberries, or strawberries.

2. Can I make this cake ahead of time?
Absolutely! You can make the cake a day before serving. Just store it in an airtight container to keep it fresh.

3. Is it okay to use low-fat yogurt instead of sour cream?
Yes, low-fat yogurt can be used as a substitute for sour cream and will still give the cake a moist texture.

Enjoy making and sharing this delicious Blackberry Coffee Cake!