Blackberry Coffee Cake with Lemon Glaze

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Blackberry Coffee Cake Recipe-Home in the Finger Lakes

 

I have a little secret, I am pretty competitive. I enjoy entering competitions, especially if there is baking involved. I love participating in the local County Fair Open Class domestics, and I have done pretty well, but the “Best of Fair” has always eluded me, and I have decided this is the year I really try to grab a Best of Fair Rosette to hang in my kitchen.  When I first made this Blackberry Coffee Cake I instantly thought it had best of fair potential.   So I hit the ground running with this recipe which led to the baking of 2 more batches in one week. After 3 attempts at Blackberry coffee cake I got it to where I am very happy with it.

The first run through was devoured by my family before I could even think of taking any pictures. I took the immediate disappearance of my blackberry coffee, as a sign that this coffee cake was something special. The cake is moist and has a very nice vanilla flavor, and the big juicy blackberries are a lovely compliment to it. It is a great basic coffee cake, suitable for company, but can be mixed up easily enough for a quick Sunday Brunch.

Cake #2: FAIL

Blackberry coffee cake #2 was my first attempt at baking this in a spring-form pan. My first cake was made in a 9×13 pan which turned out great and is actually a size I prefer for my family, but presentation wise not so pretty when it would have to be baked in a disposable pan.  I liked the springform pan because I could totally remove the cake, place it on a foil covered piece of cardboard with a doily on it, totally disposable and cheap too.  I did also try to substitute butter flavored Crisco for the butter in the recipe. This substitution did not work for me! All the berries sunk to the bottom, I really do not know what caused this, but I am not planning on trying the Crisco substitution in this recipe again.

Third Times a Charm!

Cake #3 made with butter worked perfectly, just like the first cake in the 9×13 pan, but now in a spring-form pan. I did think this cake needed a little something else.  My first thought was crumb topping, but this cake is already packing 1 cup of butter which is plenty. I decided on a simple lemon glaze. My daughter told me the lemon glaze with the blackberries was “so good”. I am trying to exercise self-control and no long eat 1/2 of what I bake all by myself, so I had a small piece. It was very good, the lemon really accented the cake very nicely.

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Blackberry Coffee Cake with Lemon Glaze

  • Author: Jennifer Morrisey
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 20 minutes

Ingredients

Blackberry Filling:

  • 1 1/4 cups frozen (thawed and well drained) blackberries
  • 1/2 cup finely chopped pecans
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Coffee Cake:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups granulated sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 container (8 ounces) sour cream

Lemon Glaze::

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated

Instructions

  1. Heat oven to 350°F. Grease bottom and side of 8-inch round spring-form pan with shortening; lightly flour.
  2. In small bowl, mix all Blackberry Filling ingredients; set aside.
  3. In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
  4. Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
  5. Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
  6. Meanwhile, in small bowl, stir all Lemon Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.

Blackberry Coffee Cake Recipe-Home in the Finger Lakes

7 COMMENTS

    • Hi Kathryn,
      I am sorry the recipe was down, thank you for letting me know! I have fixed the problem and it should be working now.
      I hope you enjoy it, looking at it now makes me want to make, but I am out of blackberries, and we have a ways to go before the local ones are available 🙁 Make sure to come back and let me know what you think of it after you make it!

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