Blackberry Crumb Cake the combination of classic New York Crumb Cake and a blackberry pie. This coffee cake is bursting with juicy berries and topped with a cinnamon and pecan topping.
I have been craving fruit a ton this past week, and I had this container of blackberries that needed to be used up in the fridge. One of my favorite things in the whole world is anything blackberry. If you have been following me for a while, you know that is true. I’ve made awesome Blackberry Cobbler Ice Cream and this incredible Blackberry Almond Tart with a vanilla Bean Crust. By all means, check out those recipes. Especially try baking the tart if you are in the mood for something elegant and incredible. I’ve also been craving coffee cake. Yes, I have even made a blackberry coffee cake in a previous post. But I was looking for a way to change it up and make the topping a bit more substantial and yet keep it simple. So, I decided to try making this again. We all need more uncomplicated recipes these days, as finding everything can be a challenge. I’m not sure I actually accomplished the simplified part. But I did make an incredible coffee cake.
Every morning when I drink my coffee stuck at home, I have thought about a piece of coffee cake I could have been eating from one of the bakeries on my way to Lion King. I absolutely love a good New York Crumb Cake that has as much crumb as topping.
Combine the want of blackberries and crumb cake and behold here is my new version of blackberry coffeecake. I really love how this turned out. I added oats to the topping along with the pecans to give the tipping more texture and doubled it to make it more of a full New York crumb cake. The added coriander to the batter gives it a hint of something almost citrusy I love coriander in baked goods. If you don’t have ground coriander, you could add some nutmeg, cinnamon, or even omit it if you like. The whole point is to make a simple yet delicious coffee cake that had fruit. So feel free to play around.
The batter comes together very quickly and is baking in mere minutes. Soon your whole house will be smelling of cinnamon and blackberries. If you don’t have access to fresh blackberries, you could use frozen berries. I would probably let them thaw partially before using to get them to cook with the cake. This coffeecake is fantastic warm and keeps very well for several days. When you have a piece warmed up with ice cream, it tastes like a blackberry cobbler. I tried it one night, and it may actually be even better warmed up with ice cream for dessert than for breakfast.
This coffee cake makes a 13 by 9 large blackberry crumb cake coffee cake, you could cut everything in half to make an 8 by 8. I would bake it for 20 to 25 minutes instead of the 35 to 40. If you want this fantastic teal 13 by 9 pan, you can find it on Amazon. This pan was a gift, and I treasure it as my favorite baking dish. It is also an excellent lasagna pan. (I get a small commission if you use that or any link from this site from Amazon, any little bit helps, and it doesn’t cost you anything extra to use a link.)
I hope all of you are staying safe out there, and I would love to hear from you. There is a comment section at the bottom of this post.
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup brown sugar light or dark
- ½ cup rolled oats
- 1 cup chopped pecans
- 1 cup butter melted and cooled slightly 2 sticks
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ½ teaspoon ground coriander or nutmeg, cinnamon, or omit
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons softened at room temperature butter or one stick
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups fresh blackberries
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Preheat the oven to 350° Lightly grease a 13 by 9 pan. (or use a baking spray)
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Combine the flour, cinnamon, brown sugar, rolled oats in a small bowl and mix thoroughly to combine.
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Stir in the chopped pecans.
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Mix the vanilla into the melted butter.
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Pour in the melted butter mixture into the bowl with the flour brown sugar mixture. Stir with a fork until the mixture is crumbly.
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Set aside.
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In a small bowl or large measuring cup, combine the flour, baking powder, ground coriander, baking soda, and salt in a large bowl.
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In a mixer or large bowl with a whisk. Beat the butter and sugar until light and fluffy.
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Beat in each egg one at a time, scraping the bowl between each addition.
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Beat in the sour cream and the vanilla.
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Stir in the flour mixture until thoroughly combined. But try not to over mix it.
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Using a spatula, spread the batter into the prepared pan in an even layer.
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Sprinkle the top of the batter with the blackberries. Press them into the thick batter.
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Sprinkle the crumb topping evenly over the berries
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Bake until the topping is just golden brown, and a toothpick inserted into the center of the cake comes out clean 40-50 minutes.
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Transfer the pan to a wire rack and let cool for 20 minutes.
This coffeecake is brilliant warmed with some ice cream for dessert.
You will have greater success if the butter is softened, so the butter and sugar come together easily.
If you want to half this recipe you can bake it in a 8 by 8 pan and bake it for about 25-30 minutes.
