Blackberry Coffee Cake with Streusel Topping
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This Blackberry Coffee Cake features a tender sour cream cake batter studded with fresh blackberries and topped with a buttery streusel! The bright citrus glaze really puts this one over the top! We love to enjoy a slice for breakfast, brunch, or an afternoon snack.
So Much to Love About Blackberry Coffee Cake
Table of Contents
I don’t often bake with blackberries, mostly because I love them so much, they’re usually devoured before they can ever be baked into a Blackberry Peach Cobbler or Bumbleberry Pie.
However, this Blackberry Coffee Cake has convinced me it’s worth it to save those berries! This cake is my favorite kind of treat–not too sweet, topped with buttery crisp crumbs, and filled with bursts of juicy berries and a hint of citrus. It’s easy to make, but still looks lovely on the table, which is the best combination.
I could (and do!) eat this cake any time of day. It belongs with your morning coffee or honey latte, is a welcome pick me up during the afternoon slump, and can masquerade as dessert after a long day.
If you loved our Blueberry Sour Cream Coffee Cake or Apple Crumb Cake, this is a must try! Save it for summer, when blackberries are at their peak, and enjoy this cake at its very best.
Key Ingredients
- Baking staples, like flour, granulated sugar, brown sugar, baking powder, and salt. We’ll also use these ingredients for the crumb topping.
- Lime– This is what makes the cake pop! Lime is a fantastic compliment to berries- try it in our Blueberry Rhubarb Pie as well! Use fresh lime juice, not bottled, for the best flavor. You can also swap in lemon zest and juice if you prefer.
- Butter– I recommend unsalted butter for baking so you can control the amount of salt.
- Sour cream– The secret to a super moist coffee cake with a hint of tang and a tender crumb.
- Milk– Adds a little extra moisture and structure. You can substitute non-dairy milk if you prefer.
- Egg– You only need one egg for this coffee cake!
- Blackberries– Use fresh or frozen blackberries. If you’re using frozen blackberries, do not thaw them first.
See the recipe card below for a complete list of ingredients and amounts.
How to Make Blackberry Coffee Cake
Step 1: Whisk dry ingredients. In the bowl of an electric mixer, whisk together the flour, sugar, baking powder, salt, and lime zest.
Step 2: Add wet ingredients. Add butter, sour cream, milk, and egg to the bowl and beat on medium low speed until a thick batter forms. There may still be a few small lumps of butter. This is ok.
Step 3: Add blackberries. Toss the blackberries with flour, then gently fold them into the batter.
Step 4: Make the streusel. Whisk together flour, sugars, and salt. Use a pastry cutter or your fingers to work the butter into the dry ingredients, until small crumbs form.
Step 5: Transfer to pan. Scoop the batter into a greased 8 or 9 inch springform pan. I like to use a jumbo cookie scoop and dot the pan with batter, then gently bring it together with a spatula. Spread the streusel on top of the cake.
Step 6: Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Once the cake is cooled, add lime glaze if desired.
Storage and Make Ahead Instructions
- This cake can be made up to one day in advance.
- It keeps well, covered and stored at room temperature, for about four days.
- The cake can be reheated in a 350 degree oven for about 10 minutes to recrisp the streusel, or reheat individual slices in the microwave if you like your coffee cake warm!
Recipes Notes, Variations, & Expert Tips
- For spreading: The cake batter is very thick. I recommend scooping smaller dollops throughout the pan, then joining them together, rather than dumping it all in the center and trying to spread it out.
- Head’s up! The cake batter will look shallow before baking, but it will loft into a gorgeous cake!
- Blackberries not your thing? Swap them for blueberries or raspberries!
- Add finely chopped mint to the glaze for a little extra burst of sweet freshness that compliments the blackberries beautifully.
- Don’t have a spring form pan? We love how easy a spring form pan makes it to serve the cake, but this recipe will also work (and be just as delicious!) in an 8 or 9 inch square pan!
More Coffee Cake Recipes to Try
- Banana Crumb Cake
- Pumpkin Crumb Cake
- Apple Coffee Cake
- Blueberry Crumb Coffee Cake
- Sour Cream Coffee Cake
Blackberry Coffee Cake
Ingredients
For the cake:
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- Zest of 1 lime
- 1/4 cup butter (softened)
- 1/2 cup sour cream
- 1/4 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups blackberries
- 1 1/2 Tablespoons flour
For the streusel topping:
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup flour
- ¼ cup cold butter (cubed)
- Pinch salt
For the glaze:
- ½ cup powdered sugar
- Juice of ½ lime
- Zest of ½ lime
- Pinch salt
Instructions
- Preheat oven to 350 degrees. Grease an 8 or 9 inch springform pan with cooking spray and line with a parchment round, if desired.
- In a mixing bowl or the bowl of an electric mixer, whisk together flour, sugar, baking powder, salt, and lime zest.
- Add the softened butter, sour cream, milk, egg, and vanilla to the bowl and beat on low speed until moistened, then increase the speed and beat until a thick, batter forms. There may still be some small lumps of butter. That's okay.
- Toss the blackberries with the 1 1/2 Tablespoons of flour, then very gently stir them into the batter. Scoop the batter evenly into the prepared pan. Note: I find it easiest to scoop small portions around the pan then join them together, since the batter is thick and hard to spread.
- For the topping, combine the sugars, flour, and salt in a bowl. Use a pastry blender or your fingers to cut the butter into the flour mixture, working it in until the mixture resembles coarse crumbles. Sprinkle the crumble mixture evenly over the batter.
- Bake for 40-45 minutes or until the cake is golden and lofted and a toothpick inserted in the center comes out clean.
- While the cake cools, whisk together the powdered sugar, lime juice, and zest. Add a pinch of salt, to taste. Release the cake from the springform pan, drizzle with the glaze, and serve.
Notes
- You can use fresh or frozen blackberries. Do not thaw the blackberries before tossing them into the batter.
- Substitute blueberries or raspberries for the blackberries if you prefer.
- The lime zest and juice can be substituted for lemon.
- This is a thick batter that is difficult to spread. Use a gentle hand when stirring in the blackberries so they don’t break apart or stain the batter purple. When transferring to a pan, scoop out batter around the entire pan then gently bring it together.
- You can also bake this in an 8 or 9 inch square pan. 8 inch pans will take 5-10 minutes longer to bake.
