Blackberry Lemon Breakfast Cake
This blackberry lemon breakfast cake bursting with berries, has a wonderful lemony tartness, and is perfect for breakfast, brunch, or dessert.
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.
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.
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.
Equipment
Ingredients
- 2½ cups flour
- 1 cup white sugar
- 2½ 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.
Blackberry cake for the breakfast! Sign me up, Pam! It looks tender, fruity and wonderfully delicious.
I most often combine blueberries with lemon in baked goods, but love the idea of blackberries. This looks like just my thing! So of course I have to make it. 🙂 Thanks!
I bet this cake makes a delicious breakfast.
Your recipe doesn’t say how much butter. I assume 1/2 cup since that’s what is shown in the picture.
Sue,
Yes, thank you! I have corrected the recipe.
-Pam
How would this be with maple syrup drizzled on top for serving?
Linda,
It might be really tasty, but I’ve never tried it so I’m not certain. Please let me know how it turns out if you give it a try.
-Pam