Blackberry Coffee Cake with Streusel Topping
Indulge in the irresistible charm of our Blackberry Coffee Cake with Streusel Topping, a perfect blend of juicy, fresh blackberries and a buttery, crumbly layer of spiced streusel. This easy-to-make coffee cake features a moist and tender crumb enhanced by the natural sweetness of ripe blackberries, while hints of cinnamon in the golden-brown topping provide a warm, comforting accent. Ready in just over an hour, this delightful bake is ideal for breakfast, brunch, or as a sweet treat alongside your favorite cup of coffee or tea. Whether served warm or at room temperature, this crowd-pleasing dessert is a timeless classic that strikes the perfect balance between fruity freshness and indulgent texture.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted and slightly cooled)
- 0.75 cups Milk
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh blackberries
- 0.75 cups Brown sugar (for streusel topping)
- 0.5 cups All-purpose flour (for streusel topping)
- 1 teaspoons Ground cinnamon (for streusel topping)
- 0.25 cups Unsalted butter (cold and diced, for streusel topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
In a large bowl, whisk together 2 cups of all-purpose flour, granulated sugar, baking powder, and salt.
In a medium bowl, mix the melted butter, milk, egg, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the fresh blackberries, being careful not to break them apart too much.
Pour the batter into the prepared pan and spread it evenly using a spatula.
For the streusel topping, combine brown sugar, 1/2 cup of flour, and ground cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the batter in the pan.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the coffee cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy with coffee or tea!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 42.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 150 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.
