This breakfast cake was born in my kitchen during blackberry season, when my neighbor’s bushes were overflowing and she arrived at my door with baskets of plump, juicy berries. The first version I created won our community bake-off and quickly became my most requested recipe for brunches and gatherings. Ever wondered why certain flavors immediately transport you to childhood memories? For me, blackberries carry the essence of summer freedom and sticky-fingered berry picking adventures.
Streusel Topped Blackberry Breakfast Cake
Juicy blackberries nestled in tender cake crowned with buttery cinnamon streusel create the perfect weekend breakfast treat.
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch springform pan, then line the bottom with parchment paper for easy removal. If you don't have a springform pan, a regular cake pan will work, but make sure it's well-greased.
Mix Dry Ingredients
In the bowl of an electric mixer or a large mixing bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, 3 teaspoons baking powder, 3/4 teaspoon salt, and the zest of 1 lime until well combined and the lime zest is evenly distributed.
Add Wet Ingredients
Add 1/4 cup softened butter, 1/2 cup sour cream, 1/4 cup milk, 1 egg, and 1 teaspoon vanilla extract to the dry ingredients. Beat on medium-low speed until a thick, smooth batter forms. The batter will be quite thick – this helps suspend the blackberries.
Prepare the Blackberries
In a separate bowl, toss 2 cups of blackberries with 1 1/2 tablespoons flour until lightly coated. This helps prevent the berries from sinking to the bottom during baking. If using frozen berries, do not thaw them before tossing with flour.
Create the Streusel Topping
In a medium bowl, whisk together 1/3 cup granulated sugar, 1/3 cup brown sugar, 1/2 cup flour, 1/2 teaspoon cinnamon, and a pinch of salt. Add the 1/4 cup cold cubed butter and use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces throughout.
Assemble the Cake
Gently fold the flour-coated blackberries into the cake batter until evenly distributed. The batter will be very thick – this is normal. Transfer the batter to the prepared pan, using a spatula to spread it evenly. The thick batter may require some patience to spread – using a spoon to place small dollops around the pan before spreading can make this easier.
Add the Streusel
Sprinkle the streusel topping evenly over the cake batter, covering the entire surface. Press very gently to adhere the streusel to the batter without compressing it too much.
Bake to Perfection
Bake in the preheated oven for 40-45 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean (aside from any blackberry juice). If the top starts browning too quickly, tent loosely with aluminum foil for the remaining bake time.
Optional Glaze
If using the glaze, combine 1 cup powdered sugar, juice of 1/2 lime, zest of 1/2 lime, and a pinch of salt in a small bowl. Gradually add 1-2 tablespoons of milk until the desired drizzling consistency is reached. Once the cake has cooled for at least 15 minutes, drizzle the glaze over the top in a decorative pattern.
Cool and Serve
Allow the cake to cool in the pan for at least 15 minutes before removing the sides of the springform pan. For the cleanest slices, cool completely before cutting. Serve warm or at room temperature, either plain or with a dollop of Greek yogurt or whipped cream if desired.
Blackberry Coffee Cake with Streusel Topping Recipe
Learn how to make a delicious blackberry coffee cake topped with a buttery cinnamon streusel perfect for breakfast or brunch.
What’s brilliant about this breakfast cake is its versatility – it works equally well with fresh or frozen berries, making it a year-round option. The batter comes together in just 15 minutes with standard pantry ingredients, and the lime zest adds bright notes that wake up morning taste buds. The structure holds beautifully when sliced, making it perfect for serving at buffets or packing for breakfast on the go.
Each forkful delivers a perfect harmony of textures: tender, moist cake punctuated by bursts of jammy blackberries and crowned with buttery, cinnamon-scented streusel that shatters delicately with each bite. The subtle citrus undertones from the lime zest cut through the sweetness, creating a sophisticated flavor profile that feels special enough for company but comforting enough for everyday.
Unlike many breakfast cakes that leave you feeling weighed down, this recipe balances indulgence with nourishment through its abundance of antioxidant-rich blackberries. The recipe’s flexibility extends to presentation – serve it warm with a dollop of Greek yogurt for breakfast, or add a scoop of vanilla ice cream for an elevated dessert. Make this cake yours, and watch it become a cornerstone in your collection of trusted recipes!
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