Blackberry Coffee Cake

Coffee cake is perhaps the best brunch treat. Why is it called coffee cake? It’s not because it has coffee in it (it doesn’t); rather, it is the perfect accompaniment to a steaming cup of coffee. If a traditional cake with coffee in it is what you’re after, try Ina’s Chocolate Cake.  This blackberry coffee cake is infused with lemon juice, zest, fresh blackberries, and a sour cream coffee cake batter. Plain coffee cake is wonderful, but berry coffee cake is even more flavorful and interesting. 

Why This Blackberry Coffee Cake is a Must-Try

This Blackberry Coffee Cake offers the best of both worlds: a sweet and tangy berry flavor combined with a soft, fluffy texture. The addition of sour cream ensures that the cake stays moist and tender, while the lemon zest adds a delightful zing. The topping—crumbly, buttery, and full of flavor—adds the perfect crunch to each bite. Perfect for brunch or an afternoon snack, this cake pairs beautifully with a hot cup of coffee.

This is one of those recipes you’ll want to make to bring to every special occasion, from Mother’s Day to Easter brunch, and every weekend possible. 

Ingredients You’ll Need for This Coffee Cake Recipe

You’ll need a few basic ingredients to make this sour cream coffee cake. Here’s a quick rundown:

• Fresh blackberries 
• Flour (for both the batter and to coat the berries)
• Butter (for both the cake and streusel topping)
• Sour cream (adds moisture and flavor)
• Eggs
• Sugar
• Lemon zest (for a bright, fresh flavor)
• Baking powder & baking soda (for that perfect rise)
• Cinnamon (for the streusel topping)
• Powdered sugar (for the optional glaze)

How to Make Sour Cream Coffee Cake

The full recipe is in the card at the bottom of this post.

There are several steps to making a coffee cake, but it comes together easily and is well worth the effort. 

Step 1: Make the Streusel Topping. Just a few ingredients come together quickly to form a streusel topping. Set it in the fridge until you’re ready to use it to top the batter. 

Step 2: Prepare the Blackberries. A light dusting of flour helps keep the blackberries from sinking during baking and to sok up any extra water from rinsing. 

Step 3: Make the Batter. Sour cream coffee cake batter comes together easily in the bowl of a stand mixer. Alternatively, you can use a large bowl and hand mixer. This is when the blackberries are added. 

Step 4: Top the Batter with Streusel. Remove the streusel from the fridge and sprinkle it evenly over the batter. 

Step 5: Bake. This coffee cake takes about an hour to bake. 

Garnishing Your Coffee Cake

While completely optional, you can make your blackberry coffee cake pop with color and texture by adding a drizzle of glaze and a handful of fresh berries.  We used edible violas to decorate the cake. If you decide to use edible flowers, make sure they are indeed edible. This is a lovely touch for spring and summer occasions.     

Tips for Making the Perfect Blackberry Coffee Cake

Use Fresh Blackberries for the Best Flavor

Fresh blackberries offer the best flavor and texture for this cake. To prevent the blackberries from sinking during baking, toss them gently in a bit of flour before folding them into the batter. If you’re using frozen blackberries, don’t defrost them first. Just add them straight into the batter for best results. You may notice some color transfer if using frozen berries, but the flavor will still be fantastic.

Layer the Berries for Even Distribution

We recommend adding the blackberries in two layers for the most even distribution of berries. This ensures that every bite has the perfect amount of berry goodness.

Don’t Overmix the Batter

Overmixing can lead to a dense cake, so be sure to mix your batter just until combined. It’s okay if there are a few lumps—this will help keep your cake light, fluffy, and tender.

Streusel Topping for Extra Crunch

The streusel topping is one of the highlights of this cake. The buttery, cinnamon-sugar mixture creates a beautiful, golden, crumbly topping that contrasts perfectly with the moist, tender cake. For a little extra crunch, you can add 1/4 cup of chopped nuts, like almonds or pecans, to the streusel mixture.

Glaze it to Perfection

To finish off the cake, a simple glaze adds a sweet touch. The glaze should be pourable but not too thick. If you prefer a thicker glaze, simply add an extra 1/4 to 1/2 cup of powdered sugar. The glaze seeps into the cake, enhancing the flavor with every bite.

How Long to Bake Your Blackberry Coffee Cake

This cake takes around 1 hour and 5 minutes to bake, but since all ovens vary, we suggest checking the cake at the 55-minute mark. Insert a toothpick into the center to ensure it comes out clean. If the cake is done, remove it from the oven and let it cool before glazing.

How to Store Leftover Blackberry Coffee Cake

If you have any leftovers (which is rare!), store your Blackberry Coffee Cake in an airtight container in the fridge. It will stay fresh for up to a week. To enjoy, simply bring the cake to room temperature before serving.

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Yield: Serves 8-10

Blackberry Coffee Cake

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

This Blackberry Coffee Cake is the perfect addition to any brunch spread, offering a delightful balance of sweet, tart, and zesty flavors. Bursting with juicy blackberries and a hint of lemon, this cake has a melt-in-your-mouth texture, thanks to the addition of sour cream. The golden, crumbly streusel topping adds the perfect crunch to each bite, making it utterly irresistible. Whether paired with coffee or enjoyed as a snack, this moist and tender cake will quickly become a favorite.

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Ingredients

For the streusel topping

• 1 cup all purpose flour
• 1 cup light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, cold and cubed

For the blackberries

• 1 1/2 cups fresh blackberries
• 1 tablespoon all purpose flour

For the cake

• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated white sugar
• zest of 2 lemons
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 3/4 cup sour cream
• juice of 1 lemon
• 1 3/4 cups all purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For the glaze and garnish (optional)

• 1 cup powdered sugar, sifted
• 2 tablespoons milk
• 2 tablespoons lemon juice
• 1/2 cup fresh blackberries

Instructions

1. 1. Preheat the oven to 350°F. Grease a 9-inch springform baking pan with butter and set aside.
2. Make the streusel topping:  In a large mixing bowl, add the flour, brown sugar, and cinnamon and mix thoroughly to combine. Add the cold cubed butter and rub the butter into the flour mixture using your fingertips. You are looking for a chunky crumb, so a mixture of smaller crumbs and larger chunks is great and will add plenty of texture to the finished cake. Put the crumb topping in the fridge until needed later.
3. Prepare the blackberries: wash and dry the blackberries, then put them in a small bowl and add one tablespoon of flour. Toss to thoroughly coat the blackberries and set aside.
4. Make the cake: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, and lemon zest. Beat at medium speed for a few minutes until smooth and creamy.
5. Stop the mixer and scrape down the bowl, then add the vanilla extract and eggs, one at a time, beating well in between each addition.
6. Turn the mixer to its slowest speed and add the sour cream and lemon juice. Beat until combined. Stop the mixer and scrape down the sides and bottom of the bowl.
7. Sift the flour, baking powder, baking soda, and salt into the mixing bowl. Use a handheld rubber spatula to fold the dry ingredients into the wet ingredients, taking care not to over-mix the cake batter.
8. Add half of the blackberries to the cake batter and gently fold them in.
9. Transfer the cake batter to the prepared baking pan. Use an offset spatula to smooth over the top, then add the remaining blackberries in an even layer.
10. Carefully tip in the chilled streusel topping. Use a fork to spread it into an even layer, but don’t press it down.
11. Put the baking pan into the preheated oven on the middle rack. Bake for 1 hour and 5 minutes or until the topping is golden brown and a toothpick inserted into the center of the cake comes out with a few moist crumbs. If the top of the cake gets too brown during baking, add some foil to it.
12. Once baked, remove the cake from the oven and leave it to cool in the pan.
13. Make the glaze: Add powdered sugar, milk, and lemon juice to a medium mixing bowl. Use a whisk to thoroughly combine the ingredients until smooth.
14. Unclip the pan and transfer the cake to a serving plate when the cake has cooled. Drizzle over the glaze and add some extra blackberries for garnish.
15. Slice, serve, and enjoy!