This blackberry coffee cake is studded with juicy blackberries and topped with a buttery, cinnamon kissed crumble. A true family favorite.
This blackberry coffee cake is a super moist, classic breakfast cake with blackberries & Greek yogurt. We love this recipe SO much in our family. It’s a great recipe for my two year old to help with and it’s now my dad’s birthday cake of choice!
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What’s in coffee cake? Is there coffee?
Funny enough, no! There is not coffee in coffee cake. However it is a fantastic partner to a hot cup of morning coffee or even tea. But to be clear, we enjoy this cake any time of day, not just during breakfast. In fact, my dad has now insisted that this blackberry coffee cake be made by my daughter and I each year for his birthday.
For this blackberry coffee cake you will need:
- Sugar
- Butter
- Eggs
- Vanilla
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Greek yogurt
- Milk
- Blackberries
How do you keep coffee cake moist?
The trick to keeping coffee cake moist is creating a batter with enough moisture and fat. I choose to use a blend of butter, Greek yogurt and milk. This creates a tender crumb and a moist sponge.
See how fluffy the batter is?
How do you make coffee cake with berries?
Coffee cake is best with blueberries and blackberries. Our personal favorite happens to be blackberries. The trick to making coffee cake with berries is to toss the berries in just a bit of flour to coat them so that they don’t sink to the bottom of the cake.
I like to pour half of the blackberry coffee cake batter into a 9x9in pan and then layer the blackberries in the middle. Then I pour on the remaining batter over top and sprinkle on some streusel topping. It’s pure perfection.
Baking, prep & storage tips
When preparing to bake this blackberry coffee cake, make sure all of your ingredients are to room temperature.
You can make this a day or two ahead of time and it will keep well if wrapped well with plastic wrap or stored in an airtight container. If you want to have it at breakfast or brunch, I recommend making it the night before and waking up to a leisurely treat!
This goes well with…
Frothy Irish Coffee with Cinnamon Whipped Cream
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Blackberry Coffee Cake With Streusel Topping
This blackberry coffee cake is studded with juicy blackberries and topped with a buttery, cinnamon kissed crumble. A true family favorite.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9–12 slices 1x
- Category: Cake
- Method: Oven
- Cuisine: American
Ingredients
For the coffee cake:
- 1 cup softened butter
- 1 cup white sugar
- 2 eggs, at room temperature
- 1 tsp. vanilla
- 2 cup all purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 1 cup Greek yogurt
- 3 Tbsp. milk
- 1 pt. blackberries (or about 1 cup)
- 1 Tbsp. extra flour for the blackberries (see directions)
For the streusel topping:
- ⅓ cup brown sugar
- ¼ cup white sugar
- 3 Tbsp. all purpose flour
- 1/2 tsp. cinnamon
- 3 Tbsp. softened butter
Instructions
- Start by preheating the oven to 350F. Grease and line a 9x9in baking dish with parchment paper.
- Beat together the butter and sugar until creamy, about 1 minute.
- Add in the eggs, one at a time, scraping the bowl after each addition.
- Then, add the vanilla and mix the wet ingredients together well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Pour the dry ingredients into the wet in 2 parts, mixing just enough to combine well.
- Add the Greek yogurt and milk to the batter and stir until just combined.
- Toss the blackberries in the flour until they’re just dusted. This keeps them from all sinking to the bottom. Set aside.
- Mix together the streusel topping ingredients until everything is clumpy and sandy. Set aside.
- Pour half of the coffee cake batter into the lined baking pan. Top with all of the blackberries and half of the streusel mixture.
- Pour the remaining batter over the blackberries and top with the remaining streusel.
- Bake in the preheated oven on the middle rack for 42-50 minutes or until the cake bounces back a bit when touched in the middle and a toothpick comes out clean.
- Cool in the pan until room temperature. Slice and serve!
Notes
For the glaze – mix together 1/4 cup powdered sugar and start with 1 Tbsp. of heavy cream or milk of choice. Add liquid until you get to your desired consistency.
