Blackberry Coffee Cake
Bursting with juicy blackberries and topped with a buttery cinnamon crumble, this Blackberry Coffee Cake is the ultimate breakfast indulgence or afternoon treat. With its moist, tender crumb and stunning balance of sweet and tart flavors, this recipe is perfect for showcasing fresh or frozen blackberries. The simple, homemade crumb topping adds irresistible texture and warmth, while a dusting of powdered sugar makes it picture-perfect for serving. Ready in just over an hour, this easy-to-follow recipe pairs beautifully with a hot cup of coffee or tea, making it a delightful centerpiece for brunches, gatherings, or cozy mornings at home. Whether served warm or at room temperature, this coffee cake is bound to impress!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.75 cups Milk
- 1 large Egg
- 1 teaspoons Vanilla extract
- 2 cups Blackberries, fresh or frozen
- 0.5 cup Light brown sugar
- 1 teaspoons Ground cinnamon
- 0.25 cups Cold unsalted butter, cubed
- 0.5 cups All-purpose flour (for topping)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In another bowl, whisk together the melted butter, milk, egg, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Fold in the blackberries carefully to avoid breaking them. Transfer the batter to the prepared baking pan and spread it evenly.
In a medium bowl, prepare the crumb topping by combining the brown sugar, ground cinnamon, and all-purpose flour. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake the coffee cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool in the pan on a wire rack for at least 15 minutes before slicing.
If desired, dust the top of the cake with powdered sugar for an extra touch of sweetness.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 42.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 163 mg | 3% | |
*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.
