Below you will find tips and tricks to help achieve the best results possible!

If you see this post anywhere besides vosshomebakery.com, then it’s stolen content. Please consider visiting my official website and contact me if you see this recipe posted elsewhere.

What Is a Coffee Cake?

A coffee cake is a soft, moist cake typically served with a cup of coffee or tea. Despite the name, coffee cakes do not contain coffee as an ingredient. They are often served at breakfast or brunch, but also make a great snack or dessert. Most versions feature a streusel crumb topping made from butter, sugar, and flour. Some include fruit or a swirl of cinnamon sugar baked into the center. This blackberry coffee cake recipe is a classic example, with a thick layer of cinnamon streusel and juicy blackberries throughout.

What I Love About This Blackberry Coffee Cake Recipe

I love this blackberry coffee cake with streusel topping because the sour cream keeps the cake soft and tender. The combination of blackberries with a hint of cinnamon makes each bite balanced and flavorful without being too sweet. The versatile coffee cake recipe is easy to make with simple ingredients and can be adapted to whatever fruit is in season. You can even leave out the fruit if you prefer a classic cinnamon version. This is one of those dependable recipes that I make often.

Ingredients

Blackberries – Fresh blackberries work best, but you can also use frozen. If using frozen blackberries, do not thaw them first. Stir directly into the batter straight from the freezer.

Sour Cream – Don’t skip the sour cream in this recipe. Sour cream is essential for both the flavor and the soft, rich texture of the cake.

Supplies Needed

8×8 inch baking dish

Stand mixer or hand mixer

Mixing bowl, spatula, and whisk

Tips and Tricks

Use room temperature ingredients: For the best texture, make sure your butter and eggs are at room temperature before you begin. Room temperature ingredients mix more evenly into the batter and help create a smooth, cohesive texture. Cold ingredients can cause the batter to curdle or not rise evenly in the oven.

Don’t overmix: Add the dry ingredients to the wet mixture and stir just until combined. Avoid overmixing, as this can lead to a dense or tough cake. The batter should be thick but spreadable.

Prevent sinking berries: This cake batter is fairly thick, and you shouldn’t have a problem with all the fruit sinking to the bottom. Just in case, you can lightly toss berries in flour before folding them into the batter.

Sprinkle the streusel: I find it easiest to break up the streusel in between my fingers while sprinkling it over the top of the cake batter. There is no right or wrong way; you just want to avoid large clumps of streusel. You want small bits of streusel about the size of a pea. Be sure to spread the streusel evenly for a golden, crunchy topping.

Variations

Swap the berries: You can swap the blackberries in this coffee cake recipe for blueberries, raspberries, or a mix of berries. If you prefer, you can leave out the fruit altogether and enjoy a simple cinnamon streusel cake.

Add a cinnamon swirl to the cake: If you want a stronger cinnamon flavor, try making coffee cake with cinnamon swirl. You can do this by mixing a few tablespoons of brown sugar with cinnamon and swirling it through the middle of the batter before adding the streusel topping.

Double the recipe: This recipe doubles well for a larger crowd. Bake in a 9×13-inch pan and extend the baking time to 50–60 minutes, checking with a toothpick for doneness.

Can I Make Coffee Cake Ahead of Time?

Yes, this sour cream coffee cake can be made the night before. Let it cool completely, then cover it tightly with foil or plastic wrap and leave it at room temperature. The cake stays moist and tender for several days, so it is a great option for prepping ahead of time. In fact, this blackberry coffee cake is one of my favorite make ahead brunch recipes because it holds up so well after baking.

Can I Freeze Blackberry Coffee Cake?

Yes, this coffee cake freezes well. Let the cake cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer safe bag or an airtight container. You can also freeze larger portions of the cake using the same method. Store in the freezer for up to two months. When ready to serve, let the cake thaw at room temperature or warm it gently in the microwave until just heated through.

Related Recipes You’ll Love

If you enjoy this blackberry coffeecake, you might also like my Pistachio Bread recipe. It’s another easy treat with great texture and flavor.