Whether looking for the perfect cake for your brunch or breakfast, this Blackberry Coffee Cake With Streusel Crumb Topping is it! This cake is bursting with the sweet blackberry flavor and is only lightly sweetened, making it perfect for your breakfast or brunch.
One thing that makes this cake different from other blackberry coffee cakes is I make a blackberry filling for the middle. This allows you to use either fresh blackberries or frozen, so this cake is great any time of the year.
I love serving this with my favorite cup of tea, it is the best way to start the day.
If you are looking for other cakes to enjoy with breakfast or brunch, let me tell you about a few I love. This spiced pear cake is one of my favorites of all time! It is full of beautiful spiced flavor and so tender! Another cake you don't want to miss is this blood orange cardamom cake. The last one I want to share is my carrot cake with oranges. It is the perfect combination of 2 of my favorite things!
Layers of the cake
- The first layer is a tender vanilla cake.
- Next is the blackberry swirl filling. This can be made with either fresh blackberries or frozen blackberries.
- The top layer that finishes the cake is a buttery streusel topping.
Ingredients
- All-purpose flour
- Whole wheat pastry flour- If you have followed me for any amount of time, you know I love to add whole grain flour to all my bakes. In this case, whole wheat pastry flour is the best to use in this recipe. It is a low-protein flour that creates a really tender cake while adding in whole wheat flour.
- Baking powder
- Kosher salt
- Granulated sugar and brown sugar- the granulated is in the cake and the brown sugar is for the streusel.
- Plain Greek yogurt or sour cream- This will also help to tenderize the cake.
- Milk- I used regular cow's milk, but you can also use plant-based like almond milk or coconut milk.
- Vanilla- Vanilla extract is fine as it will be cooked.
- Butter- What are a cake and streusel without butter?? Be sure the butter for the cake is at room temperature and the butter for the streusel is chilled.
- Eggs- for the cake layer.
- Blackberries- These can either be fresh or frozen.
- Cornstarch- this will be used to thicken the blackberry filling.
- Cinnamon- for the streusel topping.
How to make
Blackberry filling
Mix together the sugar and cornstarch in a small bowl. Add the blackberries and sugar mixture to a small pan and cook over medium until the sauce has thickened slightly- mine took about 2 minutes.
Allow this to cool for about 10 minutes while you prepare the rest of the cake.
Streusel layer
I make this before I make the cake, then everything is ready to go at the same time.
Whisk together the flour and brown sugar. Add in the cold butter and break it into small pea-sized pieces. You can use your hand or a pastry blender as I did. It should resemble coarse crumbs. This can also be done in a food processor if you want to save time. Set this aside while you prepare the cake.
Cake layer
Mix together the flour, baking powder, and salt.
Cream together the butter and sugar in a medium bowl for 2 minutes. I like to use an electric mixer (hand mixer) or a stand mixer with a paddle attachment for this, but you can also do it by hand with a wooden spoon. To this add the eggs, vanilla, sour cream, and almond extract- this time only mix to combine.
Last mix in the flour mixture only until it is combined.
Spread half the cake batter into your prepared pan. Then add the cooled blackberry topping on top of the batter. I like to drop pieces of the rest of the batter on top of the blackberry filling. Last, top with the streusel topping and press into the cake to flatten it out.
PRO TIP: This is a THICK batter, so I spray my hands with pan release and press it into the pan. I do the same with the second half on the top.
Bake it for 40 minutes. Remove it from the oven. Let it cool for at least 25 minutes on the cooling rack. I like to let mine cool all the way and even chill it sometimes, but this is a personal preference.
Tips and suggestions
- Leftovers can be stored in an airtight container at room temperature for up to 2 days, or they will last 7 days in the refrigerator.
- I baked mine in a 9x13 pan, but you can also do 2- 8x8 pans as well.
- This cake is tricky to test with the blackberry filling in the middle. I like to go by time for this one. Bake it for 40-45 minutes.
Blackberry Coffee Cake With Streusel Crumb Topping
Equipment
- 1 9x13 pan
Ingredients
Blackberry filling
- 3 ½ cups fresh or frozen blackberries
- ⅔ cup sugar
- 1 tablespoon cornstarch 2 tablespoons if you are using frozen blackberries
Streusel topping
- 1 ½ cups flour- you can use whole wheat pastry or all-purpose
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- 8 tablespoons chilled butter
Vanilla cake
- 12 tablespoons softened butter
- 1 ¼ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoons almond extract
- ¾ cup sour cream
- ⅓ cup milk
- 2 cups whole wheat pastry flour
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
Blackberry filling
- Combine the sugar and the cornstarch. Then mix this together with the blackberries in a medium-size pan.
- Cook over medium heat until the mixture is thickened. You can smash the blackberries while cooking, or blender them if you want a really smooth sauce. Remove the filling from the heat and allow it to cool.
Streusel topping
- Combine the dry ingredients. Cut the butter into ½-inch pieces and cut into the dry ingredients until it is in pea-sized pieces. Set in the fridge while you make the cake.
Vanilla cake and assembly
- Preheat the oven to 350 degrees. Spray your pan with pan release or brush with melted butter.
- Add the flour, baking powder, and salt to a small bowl. Mix and set it aside.
- In another, medium-size bowl, add the butter and sugar. Mix on medium speed for about 2 minutes. Add the eggs, vanilla, milk, sour cream, and almond extract next. Mix them only until they are combined.
- Last in is the flour mixture- again, only mix to combine.
- Now it is time to assemble the coffee cake. Pour about half the cake mixture into the bottom of the prepared pan. Top with the blackberry filling.
- Add the other half of the cake mix to the top of the blackberry filling. I like to spoon it on top, and then spread it as best I can. It is thick, so it won't be smooth.
- Top with the streusel and press it into the cake. Move it to the oven and set the timer for 40 minutes.
- Remove when it is done baking and let it cool on a cooling rack before serving.
Did you make this recipe? Let me know!