Go Back
–+ servings
Woman holding a piece of blackberry coffee cake.
Print Recipe
5 from 1 vote

Blackberry Coffee Cake With Streusel Crumb Topping

This delicious blackberry coffee cake with streusel crumb topping makes the perfect lightly sweetened bite to your brunch or breakfast,
Prep Time20 minutes
Cook Time54 minutes
Total Time1 hour 14 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: blackberry, coffee cake, fresh blackberries, frozen blackberries, streusel topping, whole wheat pastry fllour
Servings: 10 servings
Author: Amy Sandidge

Equipment

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.

Video