Blackberry Coffee Cake with Sour Cream

This blackberry coffee cake is straight-up comfort in every bite. It’s soft, buttery, and loaded with fresh blackberries that get all juicy and sweet in the oven.

But the real game-changer? That swirl of blackberry preserves running through the cake—it’s gooey, jammy, and SO good. The buttery brown sugar streusel on top gives it the perfect little crunch to balance all that berry goodness.

It’s the kind of cake you’ll want with your morning coffee and as a late-night snack. Basically, don’t be surprised if it disappears fast.

(full list of ingredients can be found in the recipe card below)

• Fresh Blackberries add juicy pops of tart-sweet flavor throughout the cake. As they bake, they soften and release juices that keep the crumb moist and bring bright contrast to the richness.
• All-Purpose Flour is the backbone of the cake. It provides structure and holds everything together. 
• Salted Butter adds richness, flavor, and tenderness. The salt in the butter also balances the tartness of the berries.
• Blackberry Preserves intensifies the blackberry flavor and adds a jammy swirl of sweetness. It creates pockets of fruity moisture and looks gorgeous when baked into the cake or swirled on top.
• Sour Cream is the secret to a super moist, tender crumb. Its acidity also helps the cake rise while giving it a subtle tang that pairs beautifully with fruit. Save leftovers and make my coffee cake with apple!

Recipe Substitutions and Variations 

• You can really use any fresh berries that you’d like – raspberries, blueberries, or even apples. The base of this recipe is classic coffee cake so you can customize as you see fit! Same applies to my blueberry upside down cake!
• Add a little lemon zest to the batter or make a lemon glaze for a pop of citrus flavor!
• To make this blackberry coffee cake recipe gluten free, use your favorite 1 to 1 gluten free flour. 
• If you don’t have sour cream, Greek yogurt is a great substitute. 

How To Make Blackberry Coffee Cake 

Preheat the oven to 350 degrees F. Line a 9-inch springform pan with parchment paper or spray with nonstick baking spray. 

Step 1: Now make the streusel topping – combine all purpose flour, brown sugar, sugar, and a pinch of salt in a medium bowl. Mix together then pour in melted butter and mix together until crumbles begin to form. Place into the refrigerator. 

Step 2: In a large bowl, combine the dry ingredients – all purpose flour, baking powder, kosher salt, and nutmeg. Whisk together, then add in the blackberries and gently toss so that the blackberries are coated. Set aside.

Step 3: In a separate bowl, add room temperature butter, vegetable oil, and sugar. Use an electric hand mixer to cream together on medium speed for 3-5 minutes, until light and fluffy. Add in eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next, then add in vanilla extract and sour cream and continue to mix until combined (it may separate a bit, this is perfectly normal). 

Step 4: Fold the blackberry/flour mixture into the wet ingredients with a silicone spatula or wooden spoon until combined. Pour the cake batter into the pan smooth into an even layer. Dollop blackberry preserves on top. Use a toothpick or a butter knife to gently swirl the preserves into the batter, then remove the crumb topping and sprinkle on top.

Step 5: Bake for 50-60 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs and the top of the cake is golden brown. Let the cake cool in the pan for 20 minutes, then remove onto a wire rack to cool completely.