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Blackberry & Lemon Coffee Cake Recipe

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3.9 from 28 reviews

This Blackberry & Lemon Coffee Cake is a delightful and moist treat combining the tartness of fresh blackberries and lemon zest with a sweet cinnamon brown sugar topping. Perfect for breakfast, brunch, or an afternoon snack, this cake is topped with a smooth vanilla glaze that adds a luscious finishing touch.

  • Total Time: 1 hour 15 minutes
  • Yield: 18 servings

Ingredients

Batter Ingredients

  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • juice of 1 lemon (about 3 tablespoons)
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • zest of 2 lemons

Fruit Topping

  • 12 ounces fresh blackberries (halved or quartered)

Cinnamon Brown Sugar Topping

  • 2 tablespoons butter (melted)
  • 1 cup brown sugar (packed)
  • 2 teaspoons ground cinnamon
  • 3 tablespoons all-purpose flour

Vanilla Glaze

  • 1 tablespoon salted butter
  • 1 teaspoon vanilla extract
  • 3/4 cup powdered sugar
  • 2 – 3 teaspoons milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9-inch springform pan with non-stick cooking spray to ensure easy cake release. Set the pan aside.
  2. Mix Wet Ingredients: In a large bowl, beat the eggs with an electric mixer for about two minutes until light and fluffy. Add the milk, vegetable oil, vanilla extract, sour cream, and lemon juice. Mix thoroughly until combined.
  3. Add Dry Ingredients: Stop the mixer and add the all-purpose flour, granulated sugar, baking powder, salt, baking soda, and lemon zest to the wet ingredients. Mix again using the electric mixer until the batter is smooth and well combined.
  4. Transfer Batter to Pan: Pour the batter evenly into the prepared springform pan. Set it aside for the next step.
  5. Add Blackberries: Evenly distribute the halved or quartered blackberries on top of the batter. Using a knife, gently swirl them in an ‘S’ shape; then rotate the pan a quarter turn and swirl again to create a decorative pattern.
  6. Prepare Cinnamon Topping: In a medium bowl, combine the melted butter, packed brown sugar, ground cinnamon, and flour. Stir together until crumbly. Spoon this topping evenly over the blackberry-laden batter.
  7. Bake the Cake: Place the pan in the preheated oven and bake for 55 to 60 minutes or until the cake turns golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cake and carefully remove the springform pan sides.
  8. Prepare the Vanilla Glaze: While the cake cools, melt the butter in the microwave. Stir in the vanilla extract. Gradually add the powdered sugar, stirring continuously. Slowly add milk one teaspoon at a time, whisking until the glaze reaches a smooth and creamy consistency. It may seem crumbly initially but will smooth out.
  9. Glaze and Serve: Drizzle the vanilla glaze evenly over the cooled cake. Slice into 18 servings and enjoy this flavorful blackberry and lemon coffee cake.

Notes

  • Use fresh blackberries for the best flavor and texture; frozen can be used but may release extra moisture.
  • Be careful not to overmix the batter once the flour is added to keep the cake tender.
  • Allow the cake to cool slightly before removing the springform pan to prevent breakage.
  • The glaze consistency can be adjusted by adding more or less milk depending on desired thickness.
  • This cake keeps well stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/blackberry-and-lemon-coffee-cake-recipe/