Go Back
Print
Blackberry Crumb Cake on table

Blackberry Crumb Cake Coffeecake

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.
Course Baking, Breakfast, Dessert
Cuisine American
Keyword blackberry, breakfast ideas, cinnamon, coffee cake, crumb cake, oats, pecans
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

For the crumb topping:

  • 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

For the cake:

  • 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

Instructions

  1. Preheat the oven to 350° Lightly grease a 13 by 9 pan. (or use a baking spray)

To make the crumb topping,

  1. Combine the flour, cinnamon, brown sugar, rolled oats in a small bowl and mix thoroughly to combine.
  2. Stir in the chopped pecans.
  3. Mix the vanilla into the melted butter.
  4. Pour in the melted butter mixture into the bowl with the flour brown sugar mixture. Stir with a fork until the mixture is crumbly.
  5. Set aside.

To make the cake.

  1. In a small bowl or large measuring cup, combine the flour, baking powder, ground coriander, baking soda, and salt in a large bowl.

  2. In a mixer or large bowl with a whisk. Beat the butter and sugar until light and fluffy.
  3. Beat in each egg one at a time, scraping the bowl between each addition.
  4. Beat in the sour cream and the vanilla.
  5. Stir in the flour mixture until thoroughly combined. But try not to over mix it.
  6. Using a spatula, spread the batter into the prepared pan in an even layer.
  7. Sprinkle the top of the batter with the blackberries. Press them into the thick batter.
  8. Sprinkle the crumb topping evenly over the berries

  9. Bake until the topping is just 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.

Recipe Notes

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.