Description
A delightful treat that combines the rich taste of coffee cake with the sweet and tangy flavor of fresh blackberries, perfect for breakfast, a snack, or dessert.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. Set aside.
- In a medium bowl, combine 3/4 cup flour, 1/2 cup brown sugar, and 6 tablespoons chilled cubed butter for the crumb topping. Mix until crumbly and refrigerate.
- In a large bowl, cream 4 tablespoons softened butter and 1/2 cup brown sugar until light and fluffy. Beat in 1 large egg, then add 1 tablespoon lemon juice and 1/2 cup sour cream (or Greek yogurt) and beat until combined.
- 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 into the wet mixture until just combined.
- Spread half of the batter in the prepared pan, distribute blackberries over it, then drizzle remaining batter over blackberries.
- Evenly sprinkle the crumb topping over the cake.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Let the cake cool for a few minutes, then run a knife around the edges and remove the ring of the springform pan.
- For the glaze, whisk together 1/2 cup powdered sugar and 1 tablespoon lemon juice and drizzle over the cooled cake.
Notes
Store in an airtight container. Stays fresh at room temperature for up to 3 days or in the refrigerator for about a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blackberry, coffee cake, dessert, baking, easy recipe