Blackberry Coffee Cake

Blackberries are one of my favorite fruits and are definitely my favorite berry. I often eat them straight out of the container and eat them all until the container is empty. But this time I decided to share them with everyone else and used them for a blackberry coffee cake instead of gobbling them all up by myself.

Blackberry Coffee Cake

The coffee cake recipe is just a basic recipe and then I incorporated blackberries into the mix. I like making my coffee cakes in a bundt pan, although I also make them in a 9×13 baking pan as well. You can use either sour cream or yogurt in the mix. I use whatever one I have on hand at them time. Both are good and they substitute well for each other. This time, I used yogurt.

Preheat the oven to 350* F or 180*

Spray a bundt pan with cooking spray.

2/3 cup +1 3/4 cups sugar

1 tsp cinnamon

3 3/4 cups flour

2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1/2 cup or 1 stick of softened butter

3 eggs

16 oz of either yogurt or sour cream

2 tsp vanilla

2/3 cup of blackberries

Toss the blackberries in a little flour to prevent from bleeding and set aside.

Combine 2/3 cup of sugar and cinnamon in a small bowl and set aside.

Mix the dry ingredients together and set aside.

In a mixer, mix the butter and 1 3/4 cups of sugar together until creamy, then add the eggs 1 at a time, and mix in between each addition. Then add the yogurt or sour cream and vanilla and mix again until well blended.

Add the flour mixture 1/2 at a time, mixing in between each addition. DO NOT overmix or the batter will be tough.

Once the batter is ready, gently fold the berries into the mix and spoon into the prepared bundt pan.

You can add the sugar mixture in two ways, using whatever method you prefer. You can spoon 1/2 of the batter into the pan and then sprinkle 1/2 of the sugar mixture around and then repeat or you can use it all on top. I do both, but this time, I used it all on top of the cake before putting into the oven. it really just depends on what I eel like at the time. Both ways are good, just different.

Bake the cake for about 1 hour and 20 minutes, or until it is golden brown and a toothpick comes out clean when inserted into the middle of the cake.

Allow the cake to cool completely before removing it from the pan and slicing it up. It is sweet and tart and moist and delicious all at the same time. This is a guaranteed hit with everyone.

You guessed it. This was on this week’s coffee cart, along with some donut holes and lemon bites. Yet again, I came home with a pretty empty platter, and that is exactly the result I am always hoping for too. πŸ™‚

Sweeten up all your days by doing the things that make you happy. Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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