Blackberry Sour Cream Coffee Cake
I recently bought some blackberries but sadly they were much too tart to eat plain. I made a blackberry sour cream coffee cake from a recipe I found on Tide and Thyme that was delicious. The blackberries sweeten up nicely when they are baked and the cake was moist and delicious. I especially loved the almond crumb topping – the lime zest made the flavors pop and paired nicely with the blackberries. My family all thought this blackberry sour cream coffee cake was the perfect Sunday morning breakfast.
How to Make a Blackberry Sour Cream Coffee Cake
Preheat the oven to 350 degrees. Coat a 9-inch springform pan with cooking spray.
Make the crumb topping by combining the flour, sugar, and lime zest together; drizzle with cooled melted butter and mix with a fork until crumbly. Add the almonds and mix until well combined. Set aside.
Make the cake by combining the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl; mix until well combined.
Whisk together the eggs, sour cream, and vanilla in a separate bowl until well combined.
Make a well in the center of the flour mixture and pour in the egg mixture. Fold together gently until evenly combined and no streaks remain, being careful not to over mix. Gently fold the blackberries into the mixture. Pour evenly into the prepared cake pan.
Sprinkle the crumb mixture over the top evenly.
Place into the oven and bake for 40-50 minutes, or until a tester inserted in the center of the cake comes out clean. Remove from the oven and place on a wire rack to cool for 20 minutes. Slice and serve. Enjoy!
Equipment
Ingredients
Almond Crumb Topping:
- ½ cup flour
- ⅓ cup sugar
- ½ tsp lime zest
- 4 tbsp unsalted butter melted and cooled slightly
- ½ cup sliced almonds
Blackberry Cake:
- 1 ¾ cups flour
- 1 cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups fresh blackberries
Instructions
- Preheat the oven to 350 degrees. Coat a 9-inch springform pan with cooking spray.
- Make the crumb topping by combining the flour, sugar, and lime zest together; drizzle with cooled melted butter and mix with a fork until crumbly.
- Add the almonds and mix until well combined. Set aside.
- Make the cake by combining the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl; mix until well combined.
- Whisk together the eggs, sour cream, and vanilla in a separate bowl until well combined.
- Make a well in the center of the flour mixture and pour in the egg mixture.
- Fold together gently until evenly combined and no streaks remain, being careful not to over mix.
- Gently fold the blackberries into the mixture. Pour evenly into the prepared cake pan.
- Sprinkle the crumb mixture over the top evenly.
- Place into the oven and bake for 40-50 minutes, or until a tester inserted in the center of the cake comes out clean.
- Remove from the oven and place on a wire rack to cool for 20 minutes.
- Slice and serve. Enjoy!
I am drooling! Streusel cake is my absolute favourite.
I usually ignore dessert posts but this looks too good not to comment, plus my sweet tooth has been a little active lately. This looks totally awesome and I can believe it taste the same way – I can imagine it being made with some of those NW Marion Berries.
It’s always hard to wait that hour for cake when you can smell it cooking, isn’t it? I hate when fruit is too tart to eat; good save, Pam!
Would love this for breakfast. Looks delicious.
That sounds really delicious. Happy Monday. Diane
Yum love this! Can’t wait to start baking with berries again!
This is a gorgeous cake for brunch!! (Or breakfast….ahem.)
gorgeous big berries and fantastic topping! what a great cake!
Please include the nutritional content with your recipes. Thank you
Fantastic!! I made just as instructed thought about adding some cinnamon or nutmeg but didn’t..careful to not overbake! Moist, flavorful!!!
Used fresh berries! Honestly..too good! Freezing some.. If I don’t I might be eating this all within the next couple days..
Amy,
I’m so happy you enjoyed the coffee cake. Thank you for taking the time to let me know.
-Pam