Wild Blackberry Coffee Cake
Discover the irresistible charm of Wild Blackberry Coffee Cake, a rustic and flavorful treat that combines the sweetness of ripe wild blackberries with a buttery crumb topping. This homemade coffee cake features a tender, vanilla-infused batter that’s beautifully balanced by bursts of juicy berries, offering the perfect bite of tangy and sweet. Topped with a cinnamon-spiced crumble, this decadent delight is baked to golden perfection, creating a crispy, sugary layer that contrasts wonderfully with the soft cake beneath. With just 20 minutes of prep time, this easy-to-make recipe is ideal for breakfast, brunch, or an afternoon snack paired with your favorite coffee or tea. Whether you’re using fresh-picked blackberries or frozen ones, this cake is a celebration of seasonal flavors that’s sure to impress friends and family. Perfect for gatherings or indulgent mornings, this Wild Blackberry Coffee Cake will have everyone reaching for another slice!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 1.5 cups wild blackberries, fresh or frozen
- 0.5 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter, cold and cubed (for crumble)
- 0.25 cup all-purpose flour (for crumble)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Stir to combine.
In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring until just combined. Avoid overmixing.
Gently fold the wild blackberries into the batter, being careful not to crush them too much.
Pour the batter into the prepared pan and spread it evenly with a spatula.
To make the crumble topping, mix 1/2 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/4 cup of all-purpose flour, and 1/4 cup of cold cubed butter in a small bowl. Use a fork or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the crumble evenly over the batter in the pan.
Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 40.7 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 161 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.
