This Blackberry Crumb Coffee Cake features a soft and moist cake, filled with a layer of cinnamon streusel and juicy blackberries. Sprinkled with a crumb topping and baked until golden, this coffee cake makes a delicious breakfast or light dessert!
Last week, I shared this No-Bake Peanut Butter Cup Cheesecake, and this week, I’m sharing a crumb coffee cake!
Since it’s summer, I feel like lots of cake is needed. Am I right?
Well, cake is needed pretty much any time of the year, but since I specifically love eating cake for breakfast, coffee cake is pretty much the best kind there is. It has just the right amount of flavor and fruit, which makes it just a liiiiitle bit healthier for breakfast (play along with me, please!) and it’s also sweet enough for a light dessert.
The hubster and I love coffee cake. As in, we could eat it every week if we let ourselves. Which we don’t, so not to worry! But, want to know a secret? We buy a lot of store-bought coffee cake. I feel guilty just saying those words out loud since I’m a food blogger, but sometimes, it’s just easier to buy the cake.
Well, not anymore! Thanks to this Blackberry Crumb Coffee Cake, the hubster and I eagerly ate our way through this entire coffee cake in just a few short days. It’s just that good, friends! No need for the store-bought kind, as this homemade version is about a million times better. And I’m not just saying that because I made this…pinky swear!
This Blackberry Crumb Coffee Cake features a soft and moist cake, filled with a layer of cinnamon streusel and juicy blackberries. Sprinkled with a crumb topping and baked until golden, this coffee cake makes a delicious breakfast or light dessert!
If you’re anything like me, the crumb topping is what makes a coffee cake unlike any other dessert. It’s sweet, sugary, cinnamon-y, and all-around delicious. This Blackberry Crumb Coffee Cake is loaded with a crumbly mixture inside the batter and on top. So you get double the deliciousness! Sounds pretty good, right?
And blackberries. Let’s talk about blackberries! I love them, but I almost feel like it’s a forgotten fruit to me. Sure, I use it to make my No-Bake Blackberry Cheesecake or to munch on as a snack, but I don’t use it as much as I should in baked goods. So, I’m changing it up and trying to bake with it more this summer, starting with this coffee cake.
And like most of my recipes, this Blackberry Crumb Coffee Cake is a breeze to whip up! You can have this cake prepped and ready to be devoured in no time. It makes a tasty breakfast or delectable dessert, with its light texture and sweet flavor. It’s also perfect to serve for brunch or for when you have a house full of hungry house guests!
Looking for more coffee cake recipes? I’ve got you covered!
Blackberry Crumb Coffee Cake
Ingredients
Crumb Topping
- ½ cup packed light brown sugar
- 1 tablespoon white sugar
- 1½ teaspoons ground cinnamon
- ¼ cup unsalted butter melted
- ⅔ cup all-purpose flour
Filling
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup white sugar
- ⅓ cup plain Greek yogurt
- ⅓ cup milk I used 2%
- 2 eggs
- 2 teaspoons vanilla bean paste or vanilla extract
- 2 cups fresh blackberries
Instructions
- Preheat oven to 350F. Light spray an 8 inch round cake pan with non-stick cooking spray. Set aside. See note below.**
- To prepare the crumb topping, add brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add yogurt and milk. Beat until combined. Add in eggs, one at a time, followed by vanilla extract. Beat until combined. Slowly add in flour mixture and stir until just combined.
- Spread 1/2 of batter on the bottom of prepared pan. Top batter with 1/2 of crumb mixture, followed by blackberries.
- Spread remaining batter on top of blackberries. Sprinkle rest of crumb mixture on top of batter.
- Bake for 54-58 minutes, or until toothpick inserted into middle comes out clean.
- Remove from oven and let cool completely.
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