Description
This Blackberry Brown Sugar Coffee Cake is a moist, tender cake bursting with fresh blackberries and topped with a sweet brown sugar crumble and vanilla glaze. Perfect for breakfast or an afternoon treat, this coffee cake blends the warmth of cinnamon and brown sugar with the freshness of juicy blackberries, complemented by a rich glaze that adds the perfect finishing touch.
Ingredients
Cake
- ½ cup unsalted butter, softened
- 1½ cups light brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups blackberries
Crumble Topping
- ½ cup light brown sugar, packed
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 4 tablespoons unsalted butter, cold
Glaze
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons water
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray to prevent the cake from sticking.
- Cream butter and sugar: In a stand mixer with a paddle attachment or a large bowl using a hand mixer, cream the softened butter and 1½ cups of light brown sugar together until light and fluffy.
- Add eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure a smooth batter.
- Mix dry ingredients: In a separate large bowl, whisk together 2 cups of all-purpose flour, baking soda, ground cinnamon, and kosher salt.
- Combine wet and dry ingredients: Add half of the dry flour mixture to the wet ingredients and beat until just combined. Then beat in the sour cream and vanilla extract until incorporated. Finally, add the remaining flour mixture and beat until everything is well mixed.
- Layer batter and blackberries: Pour half of the batter into the prepared baking dish and spread evenly. Distribute the blackberries in a layer over the batter, then pour and spread the remaining batter over the blackberries, covering them completely.
- Prepare crumble topping: In a large bowl or stand mixer, combine ½ cup light brown sugar, ½ cup all-purpose flour, ½ teaspoon ground cinnamon, and cold butter. Beat until the mixture forms coarse crumbs.
- Top and bake: Evenly spread the crumble topping over the batter in the baking dish. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Make the glaze: While the cake bakes, whisk together ½ cup light brown sugar, vanilla extract, and water until smooth and combined.
- Glaze the cake: Remove the cake from the oven and drizzle the glaze evenly over the warm coffee cake. Allow the glaze to cool and harden for about 10 minutes before slicing and serving.
Notes
- For a dairy-free version, substitute the butter with a plant-based alternative and use dairy-free sour cream.
- Use fresh blackberries for the best flavor and texture; frozen berries may release too much liquid.
- The crumble topping can be made by hand with a pastry cutter if a mixer is not available.
- Ensure the butter for the crumble topping is cold to achieve a crumbly texture.
- The glaze hardens upon cooling, adding a lovely sweet finish to the coffee cake.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
