Blackberry Coffee Cake

Traci Coleman


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 votes

20 Min
1 Hr



  • 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.

Printable Recipe Card

About Blackberry Coffee Cake

Course/Dish: Cakes

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