Blackberry Crumb Coffee Cake

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!

Course Breakfast, Dessert

Cuisine American

Keyword blackberry recipe, cake recipe, coffee cake recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 387

Author Gayle

Ingredients

Crumb Topping

½ cup packed light brown sugar
1 tablespoon granulated 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
½ teaspoon salt
½ cup unsalted butter softened
¾ cup granulated 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 350°F. 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 ½ 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.

Notes

I used an 8 inch cake pan to yield a thicker filling, but feel free to use a 9 inch pan if you like a flatter cake.

Nutrition