Blackberry Coffee Cake

This week for Bible Study my group decided to do a breakfast and coffee date to get to know one another a little bit better. Each of us were supposed to pitch in with whatever we would like to bring, so I thought what better to go with coffee than a coffee cake!! :)

I struggled for a while to figure out whether I wanted to make just a plain old coffee cake or add something special with it, make it healthier, or make it just really different.
I finally decided on adding some blackberries in it. Sometimes I just love having a little kick of fruitiness within lots of sweet, and fresh blackberries just taste so refreshing to me. There are a lot of older woman in my small group as well and I always think of blackberry pie as something that grandparents make so I thought maybe this blackberry coffee cake would be a hit.

This is a nice and simple recipe, it could be made in an 8x8 tin and cut into squares or you can serve it in a round pan, this one I made I served it in a pie dish, just cause I like how it looks :)
Its not too sweet and not too tart with the blackberries, I think it is great for this time of year when the weather is changing too. Hope you all enjoy it!!

Blackberry Coffee Cake


  • 1 3/4 cup flour
  • 3/4 cup brown sugar, packed
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, softened and divided (remainder is saved for crumb topping
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/3 cup buttermilk
  • 12 oz fresh blackberries, rinsed and patted dry
Crumb Topping:
  • remaining 2 1/2 tablespoons of butter, softened
  • 1/3 cup flour
  • 1/3 cup brown sugar, packed
  • 1/4 teaspoon cinnamon

  1.  Preheat your oven to 350℉ and prepare your baking dish of choice with cooking spray.
  2. In your mixer, cream 1/3 cup of butter with 3/4 cup of brown sugar. Then add in eggs and vanilla until completely mixed together.
  3. Add in flour, cinnamon, salt, baking powder, and nutmeg until all in incorporated.
  4. Slowly add in buttermilk and mix together until it becomes a nice batter.
  5. Spread half of your batter into your baking dish evenly, making sure it touched all sides.
  6. Layer the blackberries on top of the batter. (If you don't like the tartness of blackberries you can sprinkle 1 tablespoon of sugar on top of the blackberries)
  7. Cover the blackberries with the remaining batter - this can get a little difficult, I just used my hands to smooth the batter over them.
  8. With a fork (or your hands, thats what I prefer) mix together the ingredients for the crump topping until it become small ball-like crumbles.
  9. Sprinkle the crumb layer on top of the cake and gently press down just a little.
  10. Bake in the over for 40 minutes - or until an inserted toothpick comes out clean.
  11. Let cool about 20 minutes before serving and enjoy!!


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