Easy Blackberry Coffee Cake with Streusel Crumble
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There’s something about the smell of a coffee cake baking that instantly makes a house feel like home and this Blackberry Coffee Cake with Streusel Crumble is no exception. Bursting with juicy fresh blackberries and topped with a buttery, cinnamon crumble, this cake strikes the perfect balance between tender and crisp, sweet and slightly tart. It’s easy enough to whip up on a lazy weekend morning, yet impressive enough to serve at a brunch gathering.
Why You’ll Love This Recipe
Seasonal: Every bite has that juicy, slightly tart pop that balances the cake’s sweetness perfectly.
Easy: No fancy baking equipment or ingredients! This coffee cake comes together quickly. The hardest part is waiting for it while it bakes in the oven.
Breakfast or dessert: Enjoy this coffee cake next to a cup of coffee in the morning or as an after-dinner treat.
What I Love:
- This coffee cake taste just as good the following day, making it perfect for breakfast or brunch prep!
Ingredients and subistutions
All-Purpose Flour: All-purpose flour creates the best texture for this recipe. You can use a 1:1 ratio gluten-free flour if you need to make the recipe gluten-free.
Baking powder & Soda: The leavening agents.
Salt: Enhances the flavors.
Oil: You will want to use a neutral oil, such as avocado, canola, vegetable or sunflower oil.
Greek Yogurt: A plain Greek yogurt adds moisture to the coffee cake batter. You can use sour cream or a plain dairy free yogurt if needed.
Milk: Use any percent milk to add moisture. You can use a plant based milk, such as almond or oat, if you need to make the recipe dairy free.
Eggs: Two eggs provide structure.
Vanilla Extract: Adds to the flavor.
Sugar: Granulated sugar makes this coffee cake lightly sweetened.
Blackberries: Fresh or frozen blackberries are layered into the coffee cake for a bright and tart flavor.
Streusel Crumble: The streusel is made of all-purpose flour, brown sugar, cinnamon and butter.
How to make blackberry coffee cake: Step-by-step instructions
- Preheat oven to 350 degrees F. Grease an 8-inch spring form pan, or 8-inch baking pan. (Square or circle).
- To make the crumb topping, add the flour, brown sugar, cinnamon and pinch of salt into a medium bowl. Stir together. Add the butter and cut into the flour mixture with a pastry cutter or fork until the butter is broken down into small pieces. Place in the refrigerator until ready to add to the coffee cake.
- In a medium bowl, combine the flour, salt, baking powder and baking soda. Whisk together.
- In a separate large mixing bowl, add the sugar, eggs, Greek yogurt, milk, oil, and vanilla extract. Whisk together until fully combined.
- Add the dry ingredients into the wet. Stir until just combined. The batter will be thick.
- Add half of the batter into the spring form pan, and gently level out with a knife or spatula. Evenly sprinkle over half of the streusel followed by the blackberries. Add the remaining coffee cake batter and carefully spread out. It is OK if you can see some of the blackberries through the batter. Sprinkle over the remaining streusel topping over the batter.
- Bake the coffee cake for 40-45 minutes or until the batter is fully set. Remove from the oven and let cool before enjoying.
Sara’s Tip
Be careful to not overmix the batter when combining the wet and dry ingredients together. You will want to stir just until they are combined. Overmixing can cause the coffee cake to become dense.
Recipe FAQs
Can I use frozen blackberries instead of fresh?
Yes! f using frozen, don’t thaw them first. Toss them straight into the batter while still frozen.
Can I make this coffee cake gluten-free?
A 1:1 gluten-free flour blend can work in place of regular flour, though texture may vary slightly.
Can I freeze the coffee cake?
Yes, you can freeze this coffee cake up to 3 months to enjoy at a later time. Let the cake cool completely, then wrap it tightly in plastic wrap and foil. Label date and freeze.
How to store leftovers?
You can store the leftovers at room temperature in an air-tight container up to 3 days or in the refrigerator up to 5 days. I find that if the kitchen is warm, the coffee cake holds up best in the fridge and I just pop a slice into the microwave to warm it up right before serving.
Does coffee cake have coffee in it?
No, despite the name coffee cake, there typically is no coffee in the recipe. The name comes from that this sweet treat is usually served with coffee. And it truly is a match made in heaven! Plus, who doesn’t want cake for breakfast?!
What to serve with blackberry coffee cake?
You can enjoy this blackberry coffee cake on its own for breakfast, brunch or dessert. Or you can add some protein by serving it with plain yogurt or high protein Greek yogurt bowl with fried egg.
If you give this easy blackberry coffee cake recipe a try, let me know your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love this coffee cake recipe as much as we do!
Easy Blackberry Coffee Cake with Streusel Crumble
Ingredients
- 1 3/4 C. (219 g) All-Purpose Flour
- 1/2 tsp. (3 g) Salt
- 1 tsp. (5 g) Baking powder
- 1/2 tsp. (2 g) Baking soda
- 1/2 C. (100 g) Sugar
- 1/2 C. (118 ml) Cooking Oil (such as avocado oil, canola, or vegetable)
- 2 eggs
- 1/3 C. (79 ml) Milk (any percent)
- 1/2 C. (100 g) Greek Yogurt
- 1 tsp. (4 g) Vanilla extract
- 2 C. (288 g) Blackberries (fresh or frozen)
Streusel center and topping:
- 2/3 C. (83 g) All-purpose Flour
- 1/2 C. (110 g) Brown sugar
- 1 Tbsp. (8 g) Cinnamon
- 6 Tbsp. (85 g) Unsalted Cold butter (cut into small pieces)
Instructions
- Preheat oven to 350 degrees F. Grease an 8-inch spring form pan, or 8-inch baking pan. (Square or circle).
- To make the crumb topping, add the flour, brown sugar, cinnamon and pinch of salt into a medium bowl. Stir together. Add the butter and cut into the flour mixture with a pastry cutter or fork until the butter is broken down into small pieces. Place in the refrigerator until ready to add to the coffee cake.
- In a medium bowl, combine the flour, salt, baking powder and baking soda. Whisk together.
- In a separate large mixing bowl, add the sugar, eggs, Greek yogurt, milk, oil, and vanilla extract. Whisk together until fully combined.
- Add the dry ingredients into the wet. Stir until just combined.
- Pour the half of the batter into the spring form pan, and gently level out with a knife or spatula. Evenly Sprinkle over half of the streusel followed by the blackberries. Add the remaining coffee cake batter and carefully spread out. It is OK if you can see some of the blackberries through the batter. Sprinkle over the remaining streusel topping over the batter.
- Bake the coffee cake for 40-45 minutes or until the batter is fully set. Remove from the oven and let cool before enjoying.
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Categories:
Coffee Cake, Desserts, Seasonal Recipes, Summer Breakfast Recipes, Sweet Breakfast Recipes,
