Go Back
- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ¼ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 1 tablespoon lemon zest - ½ cup sour cream - 1 cup fresh blackberries (plus extra for topping) - 1 tablespoon lemon juice - 1 teaspoon powdered sugar (for dusting) To make a tasty Blackberry Lemon Coffee Cake, you need several key ingredients. First, start with all-purpose flour. It gives the cake a nice body. You will also need baking powder, baking soda, and salt. These help the cake rise and ensure a good texture. Next, grab some dairy. You will use unsalted butter and sour cream. The butter adds flavor, while the sour cream keeps the cake moist. You will need two large eggs, which help bind everything together. Flavor is essential in this cake. You will want fresh lemon zest and vanilla extract. The lemon zest gives the cake a bright taste. The vanilla adds a sweet touch. Now, for the star of the show: fresh blackberries. You’ll need one cup for the batter and some more for topping. They bring a sweet and tart flavor that pairs well with lemon. Finally, a sprinkle of powdered sugar adds a lovely finish. With these ingredients, you set the stage for a delightful treat. Each component works together to create a cake that is both tasty and pleasing to the eye. {{ingredient_image_1}} First, you need to preheat the oven to 350°F (175°C). This step is key for even baking. Next, take a 9-inch round cake pan and grease it with butter. After that, sprinkle flour in the pan. This helps the cake come out easily later. Start by creaming the butter and sugar. In a large bowl, beat the softened butter and granulated sugar. Use an electric mixer to mix until the mixture is light and fluffy. This should take about 3-4 minutes. Next, add the eggs one at a time. Mix well after each egg. Then, stir in the vanilla extract and lemon zest. These flavors bring the cake to life. Now, it’s time to fold in the dry ingredients and blackberries. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the butter mixture. Alternate adding the sour cream, starting and ending with the flour mix. Mix until just combined. Be gentle when you fold in the fresh blackberries and lemon juice. You want to keep them whole. Finally, pour the batter into the prepared cake pan. Smooth the top with a spatula. Scatter a few extra blackberries on top for a pretty finish. To get the best texture, use fresh ingredients. Make sure your butter is soft. This helps the cake rise nicely. You want a light and fluffy mix. Mixing the batter too much can make it dense. Be gentle when adding the flour and sour cream. Aim for a smooth batter without lumps. To check moisture, poke a toothpick in the center. If it comes out clean, your cake is ready. For a brighter taste, add more lemon zest. This makes the cake zingy and fresh. You can also mix in a pinch of cinnamon for warmth. If you want more blackberry flavor, use berry puree. Just blend some blackberries and fold it into the batter. This brings a deep berry taste in every bite. Experiment with a splash of almond extract for a unique twist. A beautiful cake looks as good as it tastes. Once cooled, place your cake on a nice plate. Dust powdered sugar on top for a sweet finish. Scatter some fresh blackberries on the cake. This adds color and charm. You can also drizzle a simple lemon glaze over it. It gives a shiny look and extra flavor. Serve slices with a dollop of whipped cream for a treat! Pro Tips Use Fresh Blackberries: Fresh blackberries will provide the best flavor and texture. If using frozen, ensure they are thawed and drained to avoid excess moisture in the batter. Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for better emulsification, resulting in a lighter, fluffier cake. Don’t Overmix: When incorporating the dry ingredients, mix until just combined to avoid a dense cake. Overmixing can lead to a tough texture. Check for Doneness: Start checking the cake a few minutes before the baking time is up. A toothpick should come out clean or with a few moist crumbs, not wet batter. {{image_2}} You can swap dairy and sugar for other options. Use coconut milk or almond milk for a dairy-free twist. If you want a lower sugar cake, try using honey or maple syrup. These choices keep the cake tasty and fun. Feel free to mix in other fruits or spices. Blueberries or raspberries work well with blackberries. You can also add cinnamon or nutmeg for a warm flavor. These additions give your cake a new life. To make a gluten-free Blackberry Lemon Coffee Cake, use gluten-free flour instead of all-purpose flour. You can find many blends at the store. This swap keeps the cake soft and delicious while meeting gluten-free needs. Enjoy this treat without worry! To keep your Blackberry Lemon Coffee Cake fresh, store it at room temperature. Use an airtight container to prevent it from drying out. If you have some left over, try wrapping it in plastic wrap first. This adds an extra layer of protection. Avoid placing it in direct sunlight or near heat sources, as this can affect its texture. If you want to freeze your cake, let it cool completely first. Wrap it tightly in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. When you’re ready to enjoy it, take it out and thaw it in the fridge overnight. You can also leave it at room temperature for a few hours. Once thawed, dust it with powdered sugar before serving for a nice touch. At room temperature, your cake lasts about 2-3 days. If you store it in the fridge, it can stay fresh for up to a week. Just remember to keep it in that airtight container. This will help maintain its flavor and moisture, ensuring you enjoy every slice. Yes, you can use frozen blackberries. Just make sure to thaw and drain them first. This helps avoid extra moisture in your cake. Frozen blackberries work well when fresh ones are not in season. They still provide great flavor. To make this cake vegan, you can replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use a plant-based butter instead of regular butter. Sour cream can be replaced with almond yogurt or coconut yogurt for a creamy texture. You can serve this cake with whipped cream or vanilla ice cream. A dollop of yogurt also pairs nicely. Fresh berries on the side add color and flavor. A cup of tea or coffee makes it a perfect treat for any time of day. You learned how to make a delicious Blackberry Lemon Coffee Cake. We covered key ingredients, step-by-step instructions, and helpful tips. You now know how to perfect the texture and flavor. You can also explore variations and storage options for freshness. Remember, this cake shines with blackberries and lemon. Adjust the recipe to fit your needs. Enjoy sharing it with friends and family. Happy baking!

Blackberry Lemon Coffee Cake

A deliciously moist coffee cake infused with lemon and studded with fresh blackberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 0.5 cup sour cream
  • 1 cup fresh blackberries
  • 1 tablespoon lemon juice
  • 1 teaspoon powdered sugar

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest until fully combined.
  • Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined.
  • Gently fold in the fresh blackberries and lemon juice, being careful not to break them apart too much.
  • Pour the batter into the prepared cake pan and smooth the top. Scatter a few extra blackberries over the top.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

Serve warm or at room temperature. Dust with powdered sugar just before serving.
Keyword blackberry, cake, dessert, lemon