This delicious Blackberry Coffee Cake is everything you want for a weekend bake–soft, tender, and packed with flavor. It’s layered with a ribbon of sweet blackberry preserves and a brown sugar crumble that adds the perfect buttery crunch in every bite.
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There’s something magical about a warm slice of coffee cake on a relaxing weekend morning. If you loved my blueberry sour cream coffee cake, think of this as its berry-packed sister with a cozy, jammy twist. This blackberry version looks and tastes like you spent hours in the kitchen, but it’s surprisingly simple to put together (my kids love helping me layer the crumble and spoon on the jam!).
If you're as obsessed with coffee cake as I am, be sure to check out my fresh peach coffee cake for a sweet summer twist and my classic cinnamon coffee cake.
What Makes This the Best Blackberry Coffee Cake?
This isn’t just any coffee cake–it’s cozy, crave-worthy because of its flavors, yet surprisingly simple, giving your everyday breakfast an upgrade. Here’s why we love it so much:
- Moist and tender crumb - The batter is made with sour cream, giving the cake a rich, soft, and incredibly tender texture that stays moist for days.
- Double brown sugar crumble - A buttery streusel is layered twice: once in the middle and again on top for the perfect crunch. We’re using brown sugar to add a more caramelized flavor.
- Blackberry preserves - Instead of fresh berries, this recipe uses blackberry preserves for a jammy texture that’s easy to make any time of year.
I love adding a drizzle of this simple glaze recipe to the coffee cake for a beautiful finish. It's totally optional, but super easy to add.
Ingredient Notes
- Butter: Using unsalted butter gives you more control over the flavor, especially since we’re adding salt separately. Make sure it’s softened to room temp before creaming with the sugars so it blends easily. If you only have salted butter, reduce the added salt in the recipe by ¼ teaspoon.
- Eggs: Make sure your eggs are at room temperature so they mix smoothly into the batter. Cold eggs can cause the batter to curdle or not fully blend, which affects the final texture.
- Sour Cream: This is the secret for that super soft and tender crumb. It adds moisture and richness without making the cake heavy. If you’re out, full-fat plain Greek yogurt works as a great substitute.
- Blackberry Preserves: Using preserves instead of fresh berries means you get consistent flavor and texture year-round–no need to wait for berry season. Look for preserves with real fruit and minimal added sugar. You can also swap in raspberry or blueberry preserves for a twist.
Please see the recipe card for the complete list of ingredients and measurements.
Pro Tip: Letting your ingredients come to room temperature before baking is one of the easiest ways to improve your results–everything mixes more evenly, which makes for a smoother batter and fluffier cake.
How to Make This Easy Blackberry Coffee Cake
This recipe comes together in just a few simple steps–and if you’ve got little hands around, it’s a fun recipe for the kids to help with! Here’s how it’s done:
Start with the crumble. In a small bowl, mix the flour, brown sugar, cinnamon, salt, and melted butter until it’s evenly combined and crumbly.
Mix the batter. Cream together the softened butter and sugars until light and fluffy. This step is key for a soft texture, so don’t rush it! Then mix in the eggs, sour cream, and vanilla until smooth. Finish by mixing in the dry ingredients until just combined. Try not to overmix–stop as soon as you no longer see streaks of flour.
Layer it up. Spread half of the batter into a greased baking pan. It’ll be thick, so just take your time. Next, spoon on the blackberry preserves and gently spread them into an even layer. Sprinkle half of the crumble on top. Then repeat with the rest of the batter (again, gently spread), and finish with the remaining crumble.
Glaze and enjoy. Once it’s cooled slightly, whisk together a simple glaze, if you like, and drizzle it over the top. Let it set for a few minutes, then slice and enjoy!
Different Pan Sizes
- Bake in a 9x5-inch loaf pan: You can turn this into a loaf-style coffee cake! It will take a little longer to bake–about 50-60 minutes. Tent with foil halfway through if the top is browning too quickly.
- Use an 9-inch round pan: The ingredient amounts and bake time will stay the same.
- Serve a crowd with a 9x13-inch pan: For this size, increase the ingredients by 1.5 times the recipe. Keep the instructions the same and add about 5 minutes to the bake time.
- Bake in a muffin tin: Fill each cup about ¾ full and bake for 20-25 minutes.
Note: This recipe is too small for a 9-inch square pan. The cake would be a thin layer.
Tips for the Best Coffee Cake
- Use a metal pan. Or even a glass pan. If you use a ceramic baking dish, the coffee cake may take longer to bake, while using a dark metal pan could result in a shorter baking time.
- Use preserves, not jam. Blackberry preserves have more fruit and less sugar than jam or jelly, which gives you that juicy berry flavor without overpowering sweetness. If your preserves are super thick, give them a quick stir to loosen them up before layering.
- Bake just until golden. Overbaking can dry out your coffee cake, so start checking around the 35-minute mark for doneness. A toothpick should come out clean from the center with a few moist crumbs attached.
How to Store This Coffee Cake
Room temperature: Once fully cooled, store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, it’s best to put it in the fridge after the first day.
Refrigerator: To keep it fresh a bit longer, store it in the fridge for up to 5 days. Just be sure it’s in a sealed container so it doesn’t dry out. Let slices come to room temp or warm them up in the microwave for 10-15 seconds before serving.
More Easy Breakfast Recipes You'll Love
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Blackberry Coffee Cake with Brown Sugar Crumble
- Total Time: 1 hour
- Yield: 16 pieces 1x
Description
This delicious Blackberry Coffee Cake is everything you want for a weekend bake–soft, tender, and packed with flavor. It’s layered with a ribbon of sweet blackberry preserves and a brown sugar crumble that adds the perfect buttery crunch in every bite.
Ingredients
Streusel Topping
- 100 g (¾ cup) all-purpose flour
- 130 g (⅔ cup) light brown sugar
- 2 teaspoons ground cinnamon
- Pinch of salt
- 85 g (6 tablespoons) unsalted butter, melted
Blackberry Coffee Cake
- 195 g (1 ½ cups) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 113 g (½ cup) unsalted butter, at room temperature
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 180 g (¾ cup) sour cream, at room temperature
- 160 g (½ cup) blackberry preserves
Instructions
- Preheat the oven to 350°F/177°C. Line an 8-inch square baking pan with parchment paper so that it hangs off the sides.
- For the streusel topping: In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until well combined. Place in the refrigerator.
- For the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, one at a time, and beat until combined. Then add the vanilla and sour cream and mix.
- Mix in the dry ingredients on low speed just until combined.
- Spread half of the batter into the prepared pan. Spread the blackberry preserves evenly over the batter and crumble half of the streusel on top. Carefully spread the remaining batter over the topping.
- Crumble the remaining streusel mixture evenly on top.
- Bake for 35-40 minutes or until the streusel is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan set on a wire rack.
Notes
Storage: Keep cooled cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Sour cream: You can substitute it with full-fat Greek yogurt.
9x5-inch loaf: Keep the measurements the same and bake for about 50-60 minutes. Tent with foil halfway through if the top is browning too quickly.
9-inch round pan: Keep the measurements and bake time the same.
9x13-inch pan: Increase the ingredients by 1.5 times the recipe and add about 5 minutes to the bake time.
Muffins: Fill each muffin cup about ¾ full and bake for 20-25 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
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