Blackberry Coffee Cake

Blackberry Coffee Cake: A Buttery, Juicy Delight for Any Occasion

There’s something magical about the scent of warm blackberries and brown sugar wafting through the kitchen as a golden coffee cake bakes in the oven. This Blackberry Coffee Cake is a nostalgic treat—tender sour cream cake layered with jammy blackberries and crowned with a buttery streusel topping. It’s the kind of dessert that brings people together, whether for a lazy Sunday brunch or a cozy afternoon tea.

I first made this cake for a family gathering, unsure if my berry-averse uncle would even try it. To my surprise, he went back for seconds, declaring it “the perfect balance of sweet and tart.” That’s the beauty of this recipe—it wins over even the most skeptical eaters with its moist crumb, juicy fruit, and irresistible crumbly topping.

Why You’ll Love This Blackberry Coffee Cake

Perfectly balanced flavors – Sweet, tart blackberries mingle with rich brown sugar and vanilla for a harmonious bite.
Unbelievably tender crumb – Thanks to sour cream and a touch of oil, this cake stays moist for days.
Easy yet impressive – No fancy techniques needed, but the streusel topping makes it look bakery-worthy.
Versatile for any occasion – Serve it for breakfast, brunch, or dessert with a scoop of vanilla ice cream.
Freezer-friendly – Make ahead and enjoy later—if it lasts that long!

What Makes It Special

Fresh blackberries – Bursting with jammy sweetness, they add a bright contrast to the buttery cake.
Sour cream – Ensures an ultra-moist, tender crumb that stays soft for days.
Double sugar sweetness – Brown sugar in the batter and streusel adds deep caramel notes.
Vanilla icing drizzle – A simple yet elegant finish that ties everything together.

Making It Happen

Preheat your oven to 350°F (175°C) and generously spray a springform pan with baking spray. This ensures easy release later.

Prepare the Streusel Topping

In a medium bowl, combine flour, brown sugar, and salt, then cut in cold, cubed butter using a pastry blender or fork. The mixture should resemble coarse crumbs. Pop it in the fridge to stay cold while you prepare the cake.

Mix the Cake Batter

In a large bowl (or stand mixer), whisk together flour, baking powder, baking soda, salt, brown sugar, and granulated sugar. Add softened butter and oil, mixing until the dry ingredients are fully coated.

Next, beat in the eggs, vanilla, and sour cream until the batter is smooth and creamy. Spread it evenly into the prepared pan.

Assemble & Bake

Scatter halved blackberries over the batter, then sprinkle the chilled streusel on top. Bake for 50–55 minutes, or until a toothpick comes out clean.

Let the cake cool for 15 minutes in the pan before transferring to a wire rack. Once completely cooled, drizzle with vanilla icing for the perfect finishing touch.

You Must Know

✔ Room-temperature ingredients – Eggs, butter, and sour cream blend better when not cold.
✔ Don’t overmix the batter – Stir just until combined to keep the cake tender.
✔ Dry the blackberries – Pat them dry to prevent excess moisture in the cake.
✔ Chill the streusel – This helps it stay crumbly instead of melting into the cake.
✔ Use a kitchen scale – For the most accurate measurements, weigh your flour and sugar.

Serving Ideas

Pair with coffee or tea – A classic match for this cake’s cozy vibes.
Add whipped cream or ice cream – For a decadent dessert twist.
Serve alongside fresh berries – For an extra pop of color and freshness.

Make It Different

Swap the fruit – Use blueberries, raspberries, or diced apples instead.
Add nuts – Mix chopped pecans or walnuts into the streusel for crunch.
Gluten-free option – Substitute a 1:1 gluten-free flour blend.
Dairy-free version – Use plant-based butter, sour cream, and milk.

Storage & Reheating Tips

Room temperature – Store in an airtight container for up to 2 days.
Refrigerate – Keeps well for 4 days (let it come to room temp before serving).
Freeze – Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat – Warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes.

Success Tips

Check for doneness early – Ovens vary; start testing at 45 minutes.
Use a springform pan – Makes removing the cake much easier.
Let it cool before icing – Prevents the glaze from melting off.

Frequently Asked Questions

Q: Can I use frozen blackberries?
A: Yes! Thaw and pat them dry to avoid excess liquid.

Q: Can I make this without a stand mixer?
A: Absolutely—a hand mixer or even a sturdy whisk will work.

Q: Why is my streusel sinking into the cake?
A: The butter may have been too soft. Keep it cold for the best texture.

Q: Can I skip the icing?
A: Yes, the cake is delicious on its own, but the icing adds a nice sweetness.

Q: How do I prevent a dry cake?
A: Don’t overbake, and measure flour accurately (spoon-and-level or weigh it).

Blackberry Coffee Cake Recipe

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Category: Dessert, Breakfast
Difficulty: Easy
Cuisine: American
Yield: 12 servings

Ingredients

For Streusel Topping

2 cups (441 g) packed light brown sugar
3 cups (375 g) all-purpose flour
¾ tsp (6 g) salt
1½ cups (342 g) cold unsalted butter, cubed

For Sour Cream Cake Layer

Baking spray
6 cups (750 g) all-purpose flour
4½ tsp (18 g) baking powder
¾ tsp (3 g) baking soda
1½ tsp (6 g) salt
2 cups (441 g) packed light brown sugar
¾ cup (150 g) granulated sugar
1½ cups (342 g) unsalted butter, room temperature
¾ cup (177 ml) vegetable oil
6 large eggs, room temperature
6 tsp (30 ml) pure vanilla extract
2¼ cups (519 g) sour cream, room temperature
4½ cups (648 g) blackberries, halved and patted dry

For Vanilla Icing

3 cups (360 g) powdered sugar
1½ tsp (6 ml) vanilla extract
3 tbsp (45 ml) milk

Instructions

Preheat oven to 350°F (175°C). Spray a springform pan with baking spray.
Make the streusel: Mix brown sugar, flour, salt, and butter until crumbly. Chill.
Prepare batter: Whisk dry ingredients, then mix in butter, oil, eggs, vanilla, and sour cream.
Assemble: Spread batter in pan, top with blackberries and streusel.
Bake 50–55 minutes until a toothpick comes out clean. Cool before icing.

Notes

Store covered at room temp for 2 days or refrigerated for 4.
Freeze for up to 2 months.

Enjoy every buttery, fruity bite of this Blackberry Coffee Cake—your new go-to treat!