Blackberry Brown Sugar Coffee Cake
Blackberry Coffee Cake is a sweet breakfast cake loaded with brown sugar and a layer of fresh blackberries that are bursting with flavor!
Servings: 20 Servings
Preheat the oven to 350° and grease a 9x13-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.
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.
How Long Will Blackberry Coffee Cake Keep?
- 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.
Can Blackberry Coffee Cake Be Frozen?
- 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.
Recipe adapted from Emeril Lagasse.
- 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.
Calories: 259kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 146mg | Potassium: 99mg | Fiber: 1g | Sugar: 28g | Vitamin A: 345IU | Vitamin C: 3.1mg | Calcium: 48mg | Iron: 1.1mg