Blackberry Buttermilk Coffee Cake
Indulge in the irresistible charm of this Blackberry Buttermilk Coffee Cake, a moist and tender treat that's perfect for breakfast, brunch, or dessert. Crafted with tangy buttermilk, juicy bursts of fresh blackberries, and a hint of warm cinnamon, this cake stands out with its luxurious crumb and decadent brown sugar streusel topping. The combination of sweet, tart, and nutty flavors (thanks to the optional pecans or walnuts) creates a delightful medley in every bite. Quick to prepare, this coffee cake is baked to golden perfection in just 40 minutes and makes enough to serve a crowd—ideal for gatherings or cozy weekends at home. For an elegant touch, finish it with a dusting of powdered sugar before serving. Whether paired with your morning coffee or as a satisfying afternoon snack, this blackberry coffee cake is sure to become a comforting favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.25 cups Granulated sugar
- 0.75 cups Unsalted butter
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 1 cup Buttermilk
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups Blackberries
- 0.5 cups Brown sugar
- 0.5 cups Chopped pecans or walnuts (optional)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish, or line it with parchment paper.
In a medium bowl, whisk together 2 1/2 cups of flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat 3/4 cup of unsalted butter and 1 1/4 cups of granulated sugar together until pale and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold in the blackberries, reserving a handful to sprinkle on top of the batter.
Pour the batter into the prepared baking dish and evenly smooth the top.
To make the streusel, combine 1/2 cup of brown sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a small bowl. Cut in 1/4 cup of cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the chopped nuts, if using.
Sprinkle the streusel evenly over the cake batter, followed by the reserved blackberries.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for at least 15 minutes before slicing.
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
3848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 621.8 g | 226% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 366.0 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 610 mg | 47% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1651 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
