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over head shot of blackberry coffee cake

Blackberry Coffee Cake with Crunchy Pecan crumbles and a Lemon Drizzle

A moist coffeecake studded with juicy blackberries, topped with a crunchy pecan crumble and a tangy lemon drizzle.
Course Baking, Breakfast, Brunch, Coffee cake, coffee time
Cuisine American
Keyword blackberries, brunch, coffee cake, Lemon, pecans
Prep Time 20 minutes
Cook Time 40 minutes
cooling 20 minutes
Total Time 1 hour 20 minutes

Ingredients

For the crumb topping:

  • 2/3 cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1/3 cup sugar
  • 1 tablespoon lemon zest
  • ¼ cup butter melted and cooled slightly
  • 1 cup pecans chopped

For the cake:

  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sour cream 1 tablespoon reserved
  • 2 teaspoons vanilla extract
  • 2 cups fresh blackberries

Lemon Drizzle:

  • 1 cup of powdered sugar
  • 1 tablespoon lemon juice
  • the reserved 1 tablespoon of sour cream

Instructions

  1. Preheat the oven to 350° Lightly grease and flour a 10-inch springform pan. (or use a floured baking spray)

To make the crumb topping,

  1. Combine the flour, cinnamon, sugar and lemon zest in a small bowl and mix to combine.
  2. Pour in the melted butter and stir with a fork until the mixture is crumbly.
  3. Stir in the pecans.
  4. Set aside.

To make the cake.

  1. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. In a 2-cup measuring cup, whisk together the eggs, sour cream and vanilla until well blended.
  3. Make a well in the center of the flour mixture and pour in the egg and sour cream mixture.
  4. Fold together gently until evenly combined and no streaks remain. Be careful not to over mix.
  5. Using a spatula, spread the batter into the prepared pan in an even layer.
  6. Sprinkle the top of the batter with the blackberries.
  7. Swirl into the batter some of the blackberries to distribute them a bit. It doesn’t have to be even.
  8. Sprinkle the crumb topping evenly over the berries.

  9. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean 40-50 minutes.

  10. Transfer the pan to a wire rack and let cool for 20 minutes.
  11. Remove the sides of the springform pan.

To make the drizzle

  1. Combine the powdered sugar, the lemon juice and the reserved 1 tablespoon sour cream
  2. Drizzle the glaze over the cooled cake.
  3. Serve warm or at room temperature, cut into wedges.