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Blackberry Coffee Cake with Lemon Glaze

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

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

  • Heat oven to 350°F. Grease bottom and side of 8-inch round spring-form pan with shortening; lightly flour.
  • In small bowl, mix all Blackberry Filling ingredients; set aside.
  • 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.
  • 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.
  • 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.
  • Meanwhile, in small bowl, stir all Lemon Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.