Blackberry coffee cake is delicious for breakfast, brunch or dessert.
The tender cake, made with creamy Greek yogurt and juicy blackberries, it’s topped with a thick layer of buttery streusel that’s not to be missed.
We love enjoying a slice with a hot cup of coffee or tea, whether its for Easter, Mother’s Day or just an ordinary weekend morning.
There’s no bad time for a slice of this delicious coffee cake!
Ingredients
- All purpose flour
- Blackberries. Fresh is best, but if it’s not blackberry season where you are, grab a bag of frozen berries.
- Sugar
- Greek yogurt
- Butter
- Eggs
- Vanilla extract
- Baking soda
- Baking powder
- Salt
How to Make Blackberry Coffee Cake
Combine the Wet Ingredients
Grab a large bowl and a hand mixer OR use your stand mixer with the paddle attachment.
Mix together the butter, sugar, yogurt, eggs and vanilla.
Combine the Dry Ingredients
In a medium bowl, whisk the flour, baking soda, baking powder and salt.
Make the Batter
Slowly work the flour mixture into the wet ingredients. Fold the blackberries in last. The batter will turn pink, but don’t worry – it will bake up beautifully!
Pour the batter into a 9×13 cake pan.
Make the Streusel Topping
Melt the butter in a small bowl. Then, add the flour, brown sugar, white sugar and salt. Mix it together with a fork until you have coarse crumbs.
Now, sprinkle that buttery crumb topping evenly over the top of the cake. It will be thick! And that’s just how we like it.
Bake the Cake
Be sure to test the cake with a toothpick to make sure it’s done. The top will be a beautiful golden brown.
Allow it to cool in the pan before you slice it.
Variations
- Swap sour cream for the Greek yogurt to make it more like a classic sour cream coffee cake.
- Add chopped pecans to the crumb topping for extra crunch and yummy flavor.
- Use a 1:1 gluten free flour blend for a gluten free version of this cake.
- Swap blueberries, strawberries or raspberries in for blackberries.
- Add 1 tsp. of lemon juice or lemon zest for a little extra brightness.
Storage Instructions
Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze the cake, wrap individual pieces in plastic wrap and place them into a large freezer bag.
For best results, allow the cake to come back to room temperature before serving. You can also warm the slices slightly for that fresh-from-the-oven feel.
Can I make this cake using other berries?
Absolutely! This recipe works beautifully with blueberries, raspberries, strawberries and even a bag of mixed berries.
Can I use a different pan?
Yes! This is a versatile kind of cake that adapts well to different pans. Try these options:
- 2 round cake pans
- 2 square pans
- 2 loaf pans
- 1 bundt pan
Just keep an eye on baking time and adjust it based on the shape of the pan.
When you try this easy blackberry coffee cake recipe, I’d love to hear about it! Drop a star rating or leave a comment below. Enjoy!
For more coffee cake recipes, try these:
Blackberry Yogurt Coffee Cake
Ingredients
- 2 1/2 cups all purpose flour
- 2 cups blackberries halved
- 1 1/2 cups sugar
- 1 cup Greek yogurt
- 3/4 cup unsalted butter
- 3 large eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
Crumb Topping
- 2 1/2 cups all purpose flour
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 tsp. salt
Instructions
- In the bowl of a stand mixer or in a large mixing bowl using a handheld electric mixer, beat the butter and sugar until fluffy. Beat in the eggs, vanilla and yogurt in that order.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- Slowly beat the dry ingredients into the wet ingredients. Fold in the blackberries.
- Coat a 9×13 baking pan with nonstick cooking spray. Pour the cake batter into the pan.
- Make the crumb topping: Melt the butter in a microwave safe bowl. Using a fork, stir in the flour, sugars and salt.
- Sprinkle the crumb mixture in an even layer over the cake batter. Bake 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool completely in the cake pan.
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