Real Recipes From Real Home Cooks ®

blackberry coffee cake

(2 ratings)
Recipe by
Traci Coleman
Vancouver, WA

This original recipe comes from Gold Medal's Best Baking magazine. With all the beautiful blackberries in season right now, I couldn't wait to try this out. The cake was moist with a nice texture and flavor. I'll make this one again!

(2 ratings)
prep time 20 Min
cook time 1 Hr

Ingredients For blackberry coffee cake

  • 1 1/4 c
    blackberries (if fresh, just wash; if frozen, thaw & drain)
  • 1/2 c
    finely chopped pecans
  • 3 Tbsp
  • 1 1/2 tsp
    ground cinnamon
  • 2 1/4 c
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 1/4 c
  • 1 c
    butter, softened
  • 1 tsp
  • 2
  • 8 oz
    sour cream
  • 1 1/2 c
    powdered sugar
  • 3-4 tsp

How To Make blackberry coffee cake

  • 1
    Heat oven to 350. Spray bundt pan with baking non-stick spray (or grease and lightly flour). In small bowl, stir together filling ingredients and set aside.
  • 2
    In medium bowl, mix flour, baking powder and baking soda. In large bowl, beat 1 1/4 cups sugar, the butter, vanilla and eggs. Alternately add flour mixture with sour cream to the wet mixture, beatung just until blended after each addition.
  • 3
    Spread 1/3 of the batter into the pan. Spoon on half of the filling. Add another 1/3 of the batter, the remainder of the filling and then the remainder of the batter.
  • 4
    Bake at 350 for 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes then remove from pan to cooling rack. Cool completely before mixing glaze ingredients and spooning over cake.

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