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Blackberry Lemon Breakfast Cake

This blackberry lemon breakfast cake is bursting with berries, has a wonderful lemony tartness, and is perfect for breakfast, brunch, or dessert.

Blackberry Lemon Breakfast Cake

We had some tart blackberries in the fridge that weren’t getting eaten so I baked them into a blackberry lemon breakfast cake from a recipe I found on Saving Room for Dessert.  This delicious breakfast cake took less than 10 minutes to throw together and put into the oven to bake–I love that! The cake had a very tender crumb and a wonderful lemon flavor, and the berries were sweet/tart and delicious. This cake is easy enough to make for a regular breakfast but tasty enough to serve for a special occasion.

Blackberry Lemon Breakfast Cake

How to Make Blackberry Lemon Breakfast Cake

Preheat the oven to 325 degrees. Coat a 9-inch springform cake pan with cooking spray.

Whisk together the flour, sugar, baking powder, salt, and baking soda until well combined. Make a well in the center.

In another bowl, whisk together the eggs, sour cream, lemon juice, and vanilla extract until well combined. Slowly drizzle in the melted butter until very well combined.

Pour the sour cream mixture into the flour mixture; stir with a rubber spatula until just combined; the batter will be very thick.

Pour 2/3 of the batter into the prepared cake pan. Sprinkle with half of the blackberries evenly on top. Pour the remaining batter on top and spread out evenly. Distribute the remaining blackberries evenly on top of the batter. Sprinkle the sugar evenly on top.

Blackberry Lemon Breakfast Cake

Place into the oven and bake for 50-60 minutes, or until a wooden tester inserted in the center comes out clean.

Remove from the oven and allow to cool on a wire rack for 15-20 minutes before slicing and serving. Enjoy.

Blackberry Lemon Breakfast Cake

Blackberry Lemon Breakfast Cake

Blackberry Lemon Breakfast Cake

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Author: Pam - For the Love of Cooking / Original by Saving Room for Dessert

Ingredients

  • cups flour
  • 1 cup white sugar
  • tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 3 large eggs
  • 1 cup sour cream
  • Juice and zest from 1 large lemon
  • 1 tsp vanilla extract
  • ½ cup unsalted butter, melted & cooled
  • 2 cups fresh blackberries
  • 2 tbsp coarse sugar (or white sugar), for topping **I used white sugar

Instructions

  • Preheat the oven to 325 degrees. Coat a 9-inch springform cake pan with cooking spray.
  • Whisk together the flour, sugar, baking powder, salt, and baking soda until well combined. Make a well in the center.
  • In another bowl, whisk together the eggs, sour cream, lemon juice, and vanilla extract until well combined. Slowly drizzle in the melted butter until very well combined. 
  • Pour the sour cream mixture into the flour mixture; stir with a rubber spatula until just combined; the batter will be very thick.
  • Pour 2/3 of the batter into the prepared cake pan. Sprinkle with half of the blackberries evenly on top. Pour the remaining batter on top and spread out evenly. Distribute the remaining blackberries evenly on top of the batter. Sprinkle the sugar evenly on top.
  • Place into the oven and bake for 50-60 minutes, or until a wooden tester inserted in the center comes out clean. 
  • Remove from the oven and allow to cool on a wire rack for 15-20 minutes before slicing and serving. Enjoy. 
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5 Comments

  1. Your recipe doesn’t say how much butter. I assume 1/2 cup since that’s what is shown in the picture.