Blackberry Coffee Cake is a sweet breakfast cake loaded with brown sugar and a layer of fresh blackberries that are bursting with flavor!
This Blackberry Coffee Cake is dense and topped with a yummy brown sugar and cinnamon crumble and finished off with a sweet brown sugar glaze!
This Brown Sugar Coffee Cake that’s bursting with sweet, tart blackberries is the summer treat you never knew you needed! Complete with a buttery crumb topping, this is a must-try recipe if you’re a fan of coffee cake.
Personally, I’m partial to most berry coffee cakes. Two of my favorite recipes include Strawberry Coffee Cake Muffins and Triple Berry Coffee Cake …
And this one, of course!
And while I love berries of all kinds, I happen to have a soft spot for fresh, juicy blackberries. Growing up, I used to pick blackberries from the wild patches in my Nana’s yard.
To this day, that sweet-tart flavor brings me back to my childhood. I still make a point to pick blackberries every summer, and when I do, I always make this recipe!
How To Make Blackberry Coffee Cake?
- Begin by preheating the oven to 350° and grease a 9×13-in baking dish with non-stick spray.
- Start making the cake batter by creaming together the butter and brown sugar. Then, add in the eggs one at a time beating after each addition.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Then, add half of the flour mix to the wet ingredients and beat until mixed.
- Add the sour cream and vanilla extract and beat until mixed, then add the remaining flour mixture and beat until everything is well incorporated.
- Pour half of the batter into the baking dish and evenly spread the blackberries out in a layer on top of the batter. Then pour the rest of the batter over the blackberries, making sure to fully cover them.
- Prepare the crumble topping by combining the ingredients in a large bowl or stand mixer and beating until crumble forms, spread evenly over cake batter. Bake for 40 to 45 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean.
- Once the cake is done baking, remove from the oven and begin making the glaze. Whisk together the glaze ingredients and drizzle over the top of the warm coffee cake. Allow the glaze to cool and harden for about 10 minutes before slicing and serving.
If you’re not making this recipe for a large group or you don’t want to eat it right away, that’s okay! Like many coffee cake recipes, this doesn’t need to be enjoyed immediately.
How Long Will Blackberry Coffee Cake Keep?
This treat is best served fresh but should keep for 1 to 2 days covered at room temperature or 3 to 4 days if it’s covered and placed in the fridge. With that said, after a few days, the cake may begin to get mushy from the moisture of the berries.
Can Blackberry Coffee Cake Be Frozen?
Yes! You can store a tightly-wrapped Blackberry Coffee Cake in the freezer for two to three months. First, wrap the cake in saran wrap, then wrap it in aluminum foil, then place it in a two-gallon freezer bag.
When you’re ready to enjoy, simply let the cake thaw on the counter at least 12 hours before serving. One thing to note about freezing this cake is that you will likely want to cut it into smaller portions because it will be difficult to wrap it when it’s whole.
Whether for breakfast, brunch, dessert, or as a cookout side, Blackberry Coffee Cake is perfect for any occasion.
In fact, you can try making and sharing it for the Fourth of July. It’s a wonderful way to showcase fresh-picked berries (even if you bought them … but I won’t tell).
You can even serve slices with vanilla ice cream or Homemade Whipped Cream for a cool summertime twist!
In any case, you can enjoy streusel-topped Blackberry Coffee Cake all summer long. And with a recipe this good, you’ll definitely want to!
Try my Strawberry Coffee Cake too!
More Delicious Blackberry Recipes:
- Blackberry Simple Syrup – Add to cocktails, lemonade, and more!
- Blackberry Crisp – Love that oat topping!
- Mixed Berry Pie – Perfect for summer with 4 different berries!
- Blackberry Buttermilk Panna Cotta – Easy and elegant!
Blackberry Coffee Cake
Click the button above to save this delicious recipe to your board!
Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below, I love hearing from you! I’ve also created a fun group on Facebook and I’d love for you to join in! If you’d like to check it out, you can request to join HERE. You can also Subscribe to my Newsletter so you never miss a delicious recipe again!
Blackberry Brown Sugar Coffee Cake
Ingredients
Cake:
- 1/2 cup unsalted butter
- 1 1/2 cups light brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup sour cream
- 1 tsp vanilla Extract
- 2 cups blackberries
Crumble:
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 4 tbsp unsalted butter cold
Glaze:
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons water
Instructions
Cake:
- Preheat the oven to 350° and grease a 9×13-in baking dish with non-stick spray.
- In a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, cream together the butter and brown sugar.
- Add in the eggs one at a time beating after each addition.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Then, add half of the flour mix to the wet ingredients and beat until mixed.
- Add the sour cream and vanilla and beat until mixed, then add the remaining flour mixture and beat until everything is well incorporated.
- Pour half of the batter into the baking dish and evenly spread the blackberries out in a layer on top of the batter. Then pour the rest of the batter over the blackberries, making sure to fully cover them.
Crumble:
- Combine the ingredients in a large bowl or stand mixer and beat until crumble forms, spread evenly over cake batter. Bake for 40 to 45 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean.
- Remove from oven and begin making the glaze.
Glaze:
- Whisk together the glaze ingredients and drizzle over the top of the warm coffee cake. Allow the glaze to cool and harden for about 10 minutes before slicing and serving.
Notes
- Switch out the blackberries for any fruit.
- For an extra high crumble, double the ingredients and bake for an extra 5 minutes.
- Greek yogurt may be used instead of sour cream.
- This treat is best served fresh but should keep for 1 to 2 days covered at room temperature or 3 to 4 days if it’s covered and placed in the fridge. With that said, after a few days, the cake may begin to get mushy from the moisture of the berries.
- Yes! You can store a tightly-wrapped Blackberry Coffee Cake in the freezer for two to three months. First, wrap the cake in saran wrap, then wrap it in aluminum foil, then place in a two-gallon freezer bag. When you’re ready to enjoy, simply let the cake thaw on the counter at least 12 hours before serving. One thing to note about freezing this cake is that you will likely want to cut it into smaller portions because it will be difficult to wrap it when it’s whole.
Gloria says
Can I make this in mini bundt pans?
Rebecca Hubbell says
I wouldn’t recommend it.
Marly Truitt says
So good! Made this in a 10″ tube pan, everything else exactly the same – was wonderful, and kept well for several days. Topping was crisp, almost crunchy sweet. A delightful cake, my first try baking with blackberries.
Rebecca Hubbell says
I’m so glad you enjoyed it, Marly!
Moara says
I loved this different blackberry cake. Mixed the flour with quinoa and rice flour to make it lighter and the result was approved by all. Agree with better being ridiculous than boring. Keep it on, girl!
Rebecca says
Oohhh, quinoa flour sounds like an interesting take! I’m so glad you enjoyed it!
Debi @ Life Currents says
This looks awesome! The perfect special weekend breakfast treat! Thanks for the recipe; I can’t wait to try it. Pinned for later!
[email protected] says
It was so good! A great transitional breakfast for the seasons! Enjoy and thanks for stopping by!