This Blackberry Coffee Cake with Streusel Topping is tender and moist. It’s made with juicy blackberries and pantry staples that most people have on hand. It’s quick and easy to whip up, making it perfect for a dessert or snack.
More Than Just Dessert
This blackberry coffee cake isn’t just for dessert—it also makes a delicious breakfast, brunch, or afternoon snack!
Cake is one of my favorite foods, right behind potatoes. So if I can make a cake that’s appropriate to eat for breakfast, I’m all in.
And this one even has fruit in it, so that counts for something, right? I also make banana sour cream coffee cake and cowboy coffee cake, so check those out too. And yes, you can also have them for breakfast!
Ingredient Notes
- Dry Ingredients: This cake uses pantry staples like all-purpose flour, baking powder, and salt.
- Wet Ingredients: You’ll need butter, sugar, milk, an egg, and vanilla. Vanilla extract is best but vanilla flavoring works too.
- Blackberries: Fresh or frozen blackberries work. If using frozen, don’t thaw them first.
- Streusel Topping: This classic topping is made with cold butter, brown sugar, flour, and cinnamon. Granulated sugar can be substituted for the brown sugar.
See recipe card for exact ingredient amounts.
How Blackberry Coffee Cake Comes Together
Streusel: Cut the cold butter into the brown sugar, flour, and cinnamon until the mixture is crumbly.
Batter: Fold the blackberries into the batter and spread evenly in the prepared baking dish.
Ready to bake: Sprinkle the streusel evenly over the batter, then bake as directed.
Tips for Making Coffee Cake with Streusel Topping
- Use room temperature butter for the coffee cake and cold butter for the streusel.
- Room temperature eggs mix better than cold eggs.
- Don’t overmix the cake batter. Mix just until the dry ingredients are incorporated.
- Gently fold in the blackberries so they don’t get crushed and turn the batter purple.
- Don’t thaw frozen blackberries. Add them to the batter straight from the freezer.
- Keep the streusel crumbs fairly small. Large chunks of streusel can sink into the batter as the cake bakes and leave larger pockets in the top of the cake.
- Check the cake a few minutes early. It’s done when a toothpick inserted near the center comes out clean or with a few moist crumbs.
Frequently Asked Questions
A tender, moist cake and a buttery, crumbly streusel topping make the best coffee cake. Avoid overmixing the batter, use cold butter for the streusel, and don’t overbake the cake.
Yes! Blueberries, raspberries, or chopped strawberries or peaches would work well in place of the blackberries. You can also use a combination of berries.
More Blackberry Recipes
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Blackberry Coffee Cake with Streusel Topping
Ingredients
For the streusel:
- ¼ cup brown sugar
- ¼ cup flour
- ½ teaspoon cinnamon
- 3 tablespoons cold butter
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ¼ cup room temperature butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 ½ cups blackberries
- nonstick cooking spray
Instructions
- Preheat the oven to 350°F and generously spray a deep dish 9-inch pie pan with nonstick cooking spray.nonstick cooking spray
- Make the streusel: Combine the brown sugar, flour, and cinnamon in a medium bowl. Work the cold butter into the sugar mixture using a pastry cutter or fork until it looks like coarse crumbs. Break up any large pieces so the crumbs are fairly small and even. Set aside.¼ cup brown sugar, ¼ cup flour, ½ teaspoon cinnamon, 3 tablespoons cold butter
- Make the cake: Mix the flour, baking powder and salt together with a spoon in a medium bowl. Set aside.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In a large bowl with an electric mixer, cream the sugar and butter until light and fluffy. Add the egg and vanilla and beat until combined. Add the flour mixture and mix on low speed. Slowly add the milk and continue mixing just until combined. Fold in the blackberries with a spoon or rubber spatula.¾ cup sugar, ¼ cup room temperature butter, 1 egg, 1 teaspoon vanilla extract, 1 cup milk, 1 ½ cups blackberries
- Spread the batter into the prepared baking dish and bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for about 15 minutes before cutting and serving.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.