Go Back
–+ servings
5 from 2 votes

Blackberry Coffee Cake with Sour Cream

By Britney
Prep: 25 minutes
Cook: 55 minutes
Total: 1 hour 20 minutes
Servings: 12
sliced blackberry coffee cake on a plate stacked on top of each other.
Pin Print
This Easy Blackberry Coffee Cake with Sour Cream has a soft cake bottom studded with juicy plump blackberries, a blackberry jam swirl all throughout the entire cake, with a buttery streusel topping.

Equipment

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

Crumb Topping

  • 1 1/2 cup All Purpose Flour
  • 1/2 cup Brown Sugar
  • 1/4 cup Sugar
  • 1/2 cup Salted Butter, (melted)

Blackberry Cake

  • 1 1/2 cup All Purpose Flour
  • 2 cups Blackberries
  • 1/2 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/2 cup Salted Butter, (room temperature)
  • 2 tbsp Vegetable Oil
  • 1 1/4 cup Sugar
  • 3 large Eggs, (room temperature)
  • 1 tsp Vanilla Extract
  • 1/2 cup Sour Cream
  • 1/4 cup Blackberry Preserves

Instructions 

  • Preheat the oven to 350 degrees F. Line a 9-inch springform pan with parchment paper or spray with nonstick baking spray. 
  • 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. 
  • In a large bowl, combine the dry ingredients - all purpose flour, baking powder, kosher salt, and nutmeg. Whisk together and set aside.
  • In a separate bowl, add room temperature butter, vegetable oil, and sugar. Use an electric hand mixer to cream together on medium speed for 2-3 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). 
  • Add the blackberries to the flour mixture and gently toss so that the blackberries are coated. 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 and 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 from the refrigerator and sprinkle on top.
  • Bake for 55-65 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs. Let the cake cool in the pan for 20 minutes, then remove onto a wire rack to cool completely. 

Notes

  • Make sure that everything is room temperature - including the blackberries! Use room temperature Butter, eggs, and sour cream to ensure a smooth batter and even rise.
  • Don’t overmix the batter: Once you add the dry ingredients, mix until just combined. Overmixing develops gluten and can lead to a tough, dry cake.
  • Let it rest before slicing: Once baked, allow the cake to cool at least 30 minutes. The crumb will set and the flavors will settle, especially with juicy fruit involved.
  • Place crumble topping into the refrigerator ​to prevent it from baking right into the cake. While it bakes, the cold butter will form a layer and prevent the streusel from becoming mushy and baking right into the batter.

Nutrition

Calories: 449kcal, Carbohydrates: 61g, Protein: 6g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 261mg, Potassium: 119mg, Fiber: 2g, Sugar: 36g, Vitamin A: 651IU, Vitamin C: 5mg, Calcium: 51mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!