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

Scale

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

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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 3/4 full and bake for 20-25 minutes.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking