The Best Moist Blackberry Coffee Cake with Streusel Topping: An Easy Sour Cream Recipe for Brunch
Discover the ultimate breakfast or brunch indulgence with this incredible Blackberry Coffee Cake featuring a delightful sour cream base and a buttery streusel topping. This recipe promises a cake that is exceptionally moist, tender, and bursting with the fresh, juicy flavor of ripe blackberries. It’s surprisingly simple to make, making it a perfect choice for weekend gatherings, special celebrations, or simply to brighten up your morning coffee routine. If you’ve been searching for a show-stopping crumb cake that’s both easy and incredibly delicious, your quest ends here!
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If you enjoy this delightful blackberry cake, be sure to explore some of my other popular recipes! You’ll love my Pineapple Upside Down Cake for a tropical twist, the chewy goodness of my Coconut Oatmeal Cookies, and the bright, zesty flavors of my Key Lime Pound Cake!
Why This Easy Blackberry Coffee Cake with Streusel Topping Will Be Your New Favorite
I’ve had the pleasure of sharing several wonderful coffee cake recipes over the years, but I must confess, this blackberry coffee cake with streusel topping has quickly climbed to the top of my list. What makes it so exceptional? It all starts with an incredibly moist and tender cake base, elevated by the addition of sour cream, which creates a rich, fine crumb. Fresh, plump blackberries are folded into the batter, bursting with sweet and tart juices in every bite.
But the true star of the show, in my humble opinion, is the irresistible buttery streusel topping. It bakes into a golden, crunchy layer that provides the perfect textural contrast to the soft cake. Drizzled with a simple yet decadent vanilla glaze, this cake is more than just a treat; it’s an experience. Whether you’re serving it as a special breakfast cake or a show-stopping brunch centerpiece, it’s guaranteed to impress. This delightful blackberry crumb cake recipe is inspired by my beloved Cherry Coffee Cake, taking that perfect crumb and enhancing it with the vibrant flavor of blackberries. One bite, and you might just declare it the best coffee cake recipe you’ve ever tasted!
The Magic of This Blackberry Crumb Cake Recipe
What truly sets this fresh blackberry coffee cake with streusel topping apart is, without a doubt, the topping itself! It’s crafted to perfection with a rich, buttery, and delightfully crumbly texture. The touch of brown sugar infused in the streusel brings that quintessential coffee cake flavor we all adore, adding a deeper caramel note that complements the bright fruit beautifully. Every mouthful offers a satisfying crunch followed by the soft cake.
Of course, no blackberry streusel cake would be truly complete without a generous drizzle of sweet vanilla icing. This simple yet essential addition ties all the flavors together, creating an incredible harmony of sweet, tart, rich, and creamy. It’s a versatile dessert, perfect for celebrating blackberry season when the berries are at their peak, or as an elegant centerpiece for a Mother’s Day brunch or any special gathering. Prepare to fall in love with this harmonious blend of textures and tastes!
Do Coffee and Blackberry Truly Complement Each Other?
Absolutely, they do! While this blackberry filled coffee cake doesn’t actually contain any coffee as an ingredient, its name stems from the tradition of serving such cakes alongside a hot cup of coffee. Classic coffee cakes, with their comforting notes of vanilla and brown sugar, are designed to perfectly complement the rich, robust flavors of coffee. This blackberry streusel cake is no exception; its sweet, fruity profile and buttery crumb make it an ideal companion for your morning brew.
The subtle tartness of blackberries beautifully cuts through the sweetness of the cake, while the warmth of a good cup of coffee creates a balanced and incredibly satisfying experience. It’s the perfect pairing for a relaxed morning or an afternoon pick-me-up. So, go ahead, pour yourself a large mug of your favorite hot coffee and settle in with a slice of this magnificent cake – you won’t regret it!
Essential Ingredients for Your Blackberry Coffee Cake
Crafting this delightful blackberry coffee cake involves three distinct layers, each playing a crucial role in the final, irresistible result. Every ingredient is thoughtfully selected to ensure maximum flavor and moisture. Below is a quick overview of what you’ll need; for exact measurements and the full printable recipe, please refer to the recipe card further down the page.
For the Buttery Streusel Topping:
- Brown Sugar: I recommend using light brown sugar. Its molasses notes add a rich, deep sweetness and a wonderful chewy texture to the streusel, giving it that classic coffee cake depth of flavor.
- All-Purpose Flour: For the most consistent results in baking, accurately measuring your all-purpose flour is key. I highly recommend using a kitchen scale to measure by weight. If you don’t have one, employ the spoon-and-level method to measure by volume.
- Salt: A small amount of salt is essential. It balances the sweetness of the sugar and enhances the buttery flavors in the streusel, making it more complex and satisfying.
- Unsalted Butter: We’ll use cold unsalted butter for our crumble topping. It’s crucial to cut your butter into small cubes and then chill them thoroughly in the fridge before incorporating them. This helps create that desired crumbly, flaky texture by preventing the butter from melting too quickly into the flour.
For the Perfectly Moist Sour Cream Cake Layer:
- Baking Spray: A little non-stick baking spray ensures your beautiful cake releases cleanly from the pan.
- All-Purpose Flour: Again, precision is key for a tender crumb. Measure your all-purpose flour using a kitchen scale by weight, or the spoon-and-level method for volume.
- Baking Powder & Baking Soda: These leavening agents work in harmony with the sour cream to give the cake its beautiful lift, light texture, and tender crumb. They are crucial for that characteristic fluffy coffee cake consistency.
- Salt: Just like in the streusel, salt in the cake batter enhances all the other flavors, preventing it from tasting flat and ensuring a well-rounded sweetness.
- White and Brown Sugar: The combination of light brown sugar and granulated sugar is the secret to a fluffy cake with just the right depth of sweetness. Brown sugar adds moisture and a subtle caramel flavor, while white sugar provides structure and pure sweetness.
- Unsalted Butter: Ensure your unsalted butter is softened to room temperature before you begin. This allows it to cream properly with the sugars, incorporating air and creating a light, even batter.
- Vegetable Oil: The addition of vegetable oil is a game-changer for moisture, contributing to an incredibly tender and rich texture that stays fresh longer.
- Eggs: Like butter, your large eggs should be at room temperature. This ensures they emulsify better with the fats, leading to a smoother, more uniform batter and a finer crumb.
- Pure Vanilla Extract: Don’t skimp on quality here! A high-quality pure vanilla extract will infuse your cake with a warm, aromatic flavor. For an extra special touch, consider making your own with my guide on how to make vanilla extract at home.
- Sour Cream: The star ingredient for moisture and tenderness! Sour cream adds a slight tang that balances the sweetness and ensures an unbelievably moist and tender cake. Make sure it’s also at room temperature for smooth incorporation.
- Fresh Blackberries: The star fruit! Carefully wash your blackberries, gently cut them in half (if large), and pat them thoroughly dry before adding them to the batter. This prevents them from sinking and ensures even distribution.
Finally, to complete this masterpiece, we’ll drizzle the cooled cake with a wonderfully simple vanilla icing. All you’ll need for this quick glaze is powdered sugar, a touch of vanilla extract, and a splash of milk.
See recipe card for quantities.
Recommended Equipment for Baking Success
To achieve the best results with this fresh blackberry coffee cake, having the right tools can make all the difference. Here’s a rundown of the equipment I recommend:
- 9-inch Springform Pan: This is my top recommendation for baking this coffee cake. A springform pan, like this one from Nordic Ware, features removable sides, making it incredibly easy to unmold delicate cakes without disturbing the beautiful crumb topping. If you don’t have a springform pan, a 9-inch round cake pan lined with parchment paper (with some overhang for easy lifting) will also work.
- Stand Mixer or Hand Mixer: For mixing the cake batter, I typically rely on my trusty KitchenAid stand mixer. Its powerful motor and various attachments make quick work of creaming butter and sugar and combining ingredients. However, if a stand mixer isn’t available, a good quality hand mixer will perform beautifully as well.
- Pastry Blender or Fork: Essential for making the streusel topping. A pastry blender allows you to cut cold butter into the dry ingredients efficiently, creating those perfect coarse crumbs. A fork can also be used as an alternative.
- Rubber Spatula: An indispensable tool for folding in dry ingredients gently, ensuring you don’t overmix the batter, and for scraping down the sides of your mixing bowl to ensure all ingredients are well incorporated.
- Kitchen Scale: For truly accurate baking, a kitchen scale is invaluable, especially for measuring flour by weight. This prevents variations that can occur when measuring by volume, leading to a consistently perfect cake every time.
- Wire Rack: Once baked, a wire rack is crucial for cooling the cake. It allows air to circulate around the entire cake, preventing the bottom from becoming soggy and ensuring even cooling. It also provides a neat surface for drizzling your vanilla glaze, allowing any excess to drip away cleanly.
- Mixing Bowls and Whisk: You’ll need a few mixing bowls for separate ingredients and a whisk for combining dry ingredients and making the glaze.
- Measuring Cups and Spoons: Standard measuring cups and spoons for accurate liquid and smaller ingredient measurements.
Step-by-Step Instructions for the Best Blackberry Coffee Cake
Making this incredible blackberry coffee cake is a straightforward process, and with these detailed steps, you’ll achieve bakery-worthy results at home. The full, printable recipe with exact measurements and a helpful video can be found in the recipe card below. Here’s a quick visual guide to how you’ll bring this delicious recipe to life!
Step 1: Prepare the Streusel Topping. In a medium bowl, combine the flour, brown sugar, salt, and the cold, cubed butter. Using a pastry blender or a sturdy fork, press and cut the ingredients together until the mixture forms coarse, crumbly pieces. Once combined, place the bowl in the fridge to chill while you prepare the cake batter. Chilling is essential for a perfectly crisp topping!
Step 2: Combine Dry Ingredients. In a large mixing bowl, or the bowl of your stand mixer, whisk together all of your dry ingredients for the cake: flour, both white and brown sugars, baking soda, baking powder, and salt. Ensure they are thoroughly combined to prevent pockets of leavening agents in the final cake.
Step 3: Incorporate Fats. Add the softened butter and vegetable oil to your dry ingredients. Mix on medium speed, using your stand or hand mixer, until the dry ingredients are fully coated in the fats. The mixture will resemble wet sand or coarse crumbs at this stage. This step creates a beautiful, tender crumb in the finished cake.
Step 4: Add Wet Ingredients. Next, add the room temperature eggs and pure vanilla extract to the mixture. Mix thoroughly until all ingredients are well combined and the batter starts to come together smoothly. Be careful not to overmix at this stage; just mix until combined.
Step 5: Add Sour Cream. Gently fold in the room temperature sour cream until the batter is smooth. Use a rubber spatula to scrape the bottom and sides of the bowl, ensuring no dry pockets remain. The sour cream is key to the cake’s incredibly moist texture.
Step 6: Fill the Pan. Once the cake batter is just combined and smooth, carefully spread it evenly into your prepared springform pan. Use your spatula to ensure an even layer across the bottom.
Step 7: Add Berries and Streusel. Arrange the prepared blackberries in an even layer over the cake batter. Then, generously sprinkle the chilled crumb topping evenly over the blackberries. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
Step 8: Glaze and Serve. Allow the cake to cool completely on a wire rack before preparing the simple vanilla glaze. Whisk together powdered sugar, vanilla extract, and milk until smooth. Drizzle generously over the cooled cake. Slice, serve, and savor every delicious bite!
Hint: Baking times can vary depending on your oven. For this berry coffee cake, you might need to add a few extra minutes to the baking time. Always check for doneness by inserting a toothpick into several places in the center of the cake; it should come out clean or with just a few moist crumbs, not wet batter.
Expert Tips for a Perfect Blackberry Coffee Cake
- Room Temperature Ingredients: This is a golden rule in baking! Ensure your butter, eggs, and sour cream are all at room temperature. This helps them emulsify properly, creating a smooth, cohesive batter and a superior cake texture.
- Accurate Flour Measurement: Always measure your flour by weight using a digital kitchen scale. If you don’t have one, use the “spoon-and-level” method (spoon flour into your measuring cup, then level off with a straight edge) to avoid packing too much flour, which can lead to a dry, dense cake.
- Don’t Overmix the Batter: Once you add the wet ingredients to the dry, mix just until combined. Overmixing develops the gluten in the flour, resulting in a tough cake. A few small lumps are perfectly fine!
- Chill Your Streusel: Keeping the streusel topping cold until just before baking helps it maintain its crumbly texture. If the butter is too warm, it will melt too quickly and absorb into the cake rather than forming distinct crumbs.
- Prepare Blackberries Properly: Wash and gently pat your blackberries very dry. If they are too wet, they can introduce excess moisture to the batter. If your blackberries are very large, cutting them in half ensures they are evenly distributed and prevents them from sinking to the bottom of the pan.
- Monitor Baking Time: Ovens can vary significantly. Start checking your cake for doneness around the 50-minute mark. A toothpick inserted into the center should come out clean. If the top is browning too quickly, you can loosely tent it with aluminum foil.
- Cool Completely Before Glazing: Resist the urge to glaze a warm cake! The glaze will melt and run off. Allow the cake to cool completely on a wire rack before drizzling with the vanilla icing for the best presentation and texture.
Blackberry Cream Cheese Coffee Cake Variation
If you adore the classic flavors of this old fashioned blackberry coffee cake but are yearning for an extra layer of creamy decadence, I have a fantastic variation for you: add a rich cream cheese swirl! Achieving this is wonderfully simple. Just refer to my Blueberry Cream Cheese Coffee Cake recipe. Follow those instructions, but instead of blueberries, simply swap in an equal amount of fresh, juicy blackberries. The combination of the tangy cream cheese and sweet-tart blackberries within the moist coffee cake creates an unforgettable dessert that’s truly luxurious and comforting.
Blackberry Coffee Cake Muffins Variation
Craving the delicious flavors of this blackberry streusel cake but in a convenient, individual serving size? You can easily transform this recipe into delightful blackberry coffee cake muffins! They’re perfect for on-the-go breakfasts or lunchbox treats. Follow the main recipe instructions for the cake batter and streusel, then make these simple adjustments for muffin success:
- To prevent the blackberries from sinking during baking, lightly toss them in 1 tablespoon of all-purpose flour before gently folding them into the prepared cake batter.
- Line a muffin tin with paper liners. Fill each muffin liner about three-quarters full with the blackberry-studded batter.
- Generously sprinkle the chilled streusel topping over the top of each muffin.
- Preheat your oven to 425°F (220°C). For baking times and detailed instructions on how to achieve perfectly domed and tender muffins, refer to the baking guide in my Buttermilk Blueberry Muffins recipe. Adjust baking time as needed, checking for doneness with a toothpick.
Storage and Freezing Tips for Your Coffee Cake
Proper storage is key to enjoying your delicious easy blackberry coffee cake for as long as possible. Here’s how to keep it fresh:
- Room Temperature: Store the cooled cake in an airtight container or under a cake dome at room temperature for up to 2 days. While the streusel may lose a bit of its initial crispness, the cake will remain wonderfully moist.
- Refrigerator: For extended freshness, transfer the cake to an airtight container and store it in the refrigerator for up to 4 days. Before serving, allow slices to come to room temperature or warm them gently in the microwave for a few seconds to restore some of their tenderness.
- Freezing: This coffee cake freezes beautifully! For best results, allow the cake to cool completely, then wrap individual slices or the entire cake tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature or warm gently.
Frequently Asked Questions About Coffee Cake
That’s a fantastic and common question! The name “coffee cake” can indeed be a bit misleading. Historically, coffee cakes get their name not because they contain coffee, but because they are traditionally served alongside a hot cup of coffee, often for breakfast, brunch, or an afternoon snack. They are designed to be a perfect accompaniment to coffee, much like a scone, muffin, or donut. Unlike rich dessert cakes (like my Vegan Gingerbread Loaf Cake), coffee cakes typically feature a less ornate design and a simpler, often crumbly, topping or glaze, making them more suitable for a morning indulgence. If you have a sweet tooth first thing in the morning, this cake is an absolutely perfect choice!
Coffee cake is typically distinguished from regular dessert cakes by several key characteristics. Most notably, coffee cakes almost always feature a distinctive crumbly streusel topping, like the one on this blackberry recipe. This crumble is usually made with a blend of brown sugar, flour, and butter, often with the addition of warm spices like cinnamon, which gives it a unique texture and flavor. Beyond the topping, coffee cakes tend to be less sweet than traditional dessert cakes and often incorporate a cinnamon ribbon filling or a simple icing drizzle rather than elaborate frosting. They are generally served casually, often for breakfast or brunch, rather than as a formal dessert.
Blackberries are incredibly versatile and pair beautifully with a wide range of flavors. Like many berries, they have a wonderful affinity for citrus, especially lemon. Just think of my refreshing Lemon Blackberry Cake! The bright zest of lemon truly enhances the tart-sweet notes of the blackberry. Beyond citrus, flavors like cheesecake (offering a creamy tang), almond, and warm spices like cinnamon and nutmeg complement blackberries wonderfully. And, of course, the classic combination of vanilla and blackberry, as featured in this coffee cake, is always a winner – the sweet, aromatic vanilla perfectly highlights the fruit’s natural deliciousness.
Top Baking Tip
For consistent, successful baking, always remember to measure your flour by weight using a reliable kitchen scale! This simple step helps ensure accurate measurements every time and is your best defense against a dry, dense cake. Precision in baking leads to perfection in taste and texture!
More Delicious Recipes You’ll Love
Looking for other delightful breakfast, brunch, or dessert recipes like this one? Try these fantastic options from my collection:
- Bananas Foster Pancakes
- Skillet Blueberry Cobbler with Smoked Sugar
- Earl Grey Lavender Cake with Honey-Lemon Glaze
- Nutella Baked Oats
Perfect Pairings for Your Blackberry Coffee Cake
This versatile blackberry coffee cake is a star on its own, but it also pairs wonderfully with a variety of other dishes, especially for a brunch spread. Here are some of my favorite accompaniments to serve alongside this delightful recipe:
- Mango Overnight Oats
- Cinnamon Chip Scones with Spiced Orange Glaze
- Peach Turnovers with Smoked Sugar
- Smoothie Recipes Without Yogurt
If you try this recipe, I would absolutely love it if you could leave a star review rating and comment below! Your feedback is so wonderful to hear and truly helps others discover these recipes. And please, don’t forget to share your beautiful creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Blackberry Coffee Cake Recipe with Streusel Topping
Equipment you may need
- measuring cups and spoons
- mixing bowls
- whisk
- rubber spatula
- food scale
- hand mixer
- 9-inch springform pan
- pastry blender
- cooling rack
- stand mixer
Ingredients
For Streusel Topping
- ⅔ cup (147 g) light brown sugar – packed
- 1 cup (125 g) all-purpose flour – be sure to use a kitchen scale to measure by weight, or use the spoon-and-level method to measure by volume.
- ¼ teaspoon (2 g) salt
- ½ cup (114 g) unsalted butter – cold; cut into cubes
For Sour Cream Cake Layer
- baking spray
- 2 cup (250 g) all-purpose flour – be sure to use a kitchen scale to measure by weight, or use the spoon-and-level method to measure by volume.
- 1 ½ teaspoon (6 g) baking powder
- ¼ teaspoon (1 g) baking soda
- ½ teaspoon (2 ml) salt
- ⅔ cup (147 g) light brown sugar – packed
- ¼ cup (50 g) granulated sugar
- ½ cup (114 g) unsalted butter – room temperature
- ¼ cup (59 ml) vegetable oil
- 2 large eggs – room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- ¾ cup (173 g) sour cream – room temperature
- 1 ½ cups (216 g) blackberries – cut in half and patted dry
For Vanilla Icing
- 1 cup (120 g) powdered sugar
- ½ teaspoon (2 ml) vanilla extract
- 1 tablespoon (15 ml) milk
Instructions
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Preheat your oven to 350℉ (175°C). Prepare a 9-inch springform pan by generously spraying the bottom and sides with non-stick baking spray. This ensures your beautiful cake releases effortlessly.baking spray
Prepare Crumb Topping
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In a medium bowl, combine the all-purpose flour, light brown sugar, salt, and cold, cubed unsalted butter. Using a pastry blender or a fork, press and cut the ingredients together until the mixture resembles coarse crumbs. Avoid overworking, as you want distinct buttery crumbs.⅔ cup light brown sugar, 1 cup all-purpose flour, ¼ teaspoon salt, ½ cup unsalted butter
- Place the bowl with the streusel mixture in the fridge to chill thoroughly. This will help maintain its crumbly texture during baking.
Prepare Cake Layer
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In a large mixing bowl (or the bowl of a stand mixer), combine the all-purpose flour, baking powder, baking soda, salt, light brown sugar, and granulated sugar. Whisk together until all dry ingredients are uniformly mixed.2 cup all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ⅔ cup light brown sugar, ¼ cup granulated sugar
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Add the room temperature unsalted butter and vegetable oil to the dry ingredients. Mix on medium speed until the dry ingredients are thoroughly coated in the fats, forming a crumbly mixture.½ cup unsalted butter, ¼ cup vegetable oil
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Now, mix in the room temperature large eggs and pure vanilla extract until well combined. Follow this by adding the room temperature sour cream, mixing just until the batter comes together and is smooth. Be careful not to overmix; over-developed gluten leads to a tough cake.2 large eggs, 2 teaspoons pure vanilla extract, ¾ cup sour cream
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Carefully spread the prepared cake batter evenly into your greased springform pan. Arrange the washed and dried blackberries in an even layer over the batter, then evenly sprinkle the chilled crumb topping over the blackberries.1 ½ cups blackberries
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
- Allow the cake to cool in the pan for 15 minutes before carefully removing the springform sides. Transfer the cake to a wire rack to cool completely before glazing.
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To make the simple vanilla icing: In a small bowl, whisk together the powdered sugar, vanilla extract, and milk. Add a little extra milk, a teaspoon at a time, if needed to achieve your desired drizzling consistency. Drizzle the finished icing artistically over the completely cooled blackberry coffee cake. Slice and enjoy!1 cup powdered sugar, ½ teaspoon vanilla extract, 1 tablespoon milk
Video
Notes
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- Toss blackberries in 1 tablespoon of flour and fold them gently into the batter once it’s baked. Fill muffin liners up to ¾ full.
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- Top muffins with streusel topping, preheat oven to 425°F, and follow the baking instructions in my Buttermilk Blueberry Muffins recipe.
Nutrition
