Blackberry Coffee Cake
Moist and tender Blackberry Coffee Cake is the perfect spring brunch or dessert. This sour cream cake batter is studded with juicy berries and a hint of lime zest, then finished with a buttery streusel and citrus glaze.
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Servings:
Calories: 474kcal
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.
Equipment
Nutrition
Calories: 474kcal | Carbohydrates: 79g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 487mg | Potassium: 150mg | Fiber: 3g | Sugar: 48g | Vitamin A: 563IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 2mg
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