Imagine a warm, moist coffee cake that combines the rich sweetness of brown sugar with the burst of fresh blackberries, creating a dessert so irresistible that it'll make your taste buds dance with joy! This isn't just another coffee cake - it's a culinary masterpiece that transforms an ordinary morning into an extraordinary experience. Whether you're looking to impress weekend guests or treat yourself to a decadent breakfast, this Blackberry Brown Sugar Coffee Cake promises to be your new obsession.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup butter, softened
- 1/2 cup sour cream
- 1 teaspoon baking powder
- 1 cup blackberries
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, using an electric mixer. Beat for approximately 3-4 minutes until the mixture is smooth and well combined.
- Add the sour cream to the butter-sugar mixture and mix until fully incorporated. The mixture should appear creamy and uniform in texture.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
- Gently fold in half of the fresh blackberries into the batter, being careful not to crush them completely. This will help distribute the fruit throughout the cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining blackberries on top of the batter.
- In a small bowl, mix the cinnamon with a tablespoon of brown sugar. Sprinkle this mixture evenly over the top of the cake batter.
- Place the pan in the preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Once cooled, carefully transfer the coffee cake to a serving plate. Slice into 8 equal portions and serve warm or at room temperature.
- Optional: Dust with powdered sugar or drizzle with a light glaze made from powdered sugar and milk for extra sweetness.
Tips
- Room Temperature Matters: Ensure your butter and sour cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Blackberry Placement: Gently fold half the berries into the batter and sprinkle the rest on top for beautiful presentation and even fruit distribution.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely wet.
- Cooling is Crucial: Let the cake cool in the pan for 15-20 minutes to help it set and make removal easier.
- Optional Enhancements: Consider adding a light powdered sugar glaze or serving with a dollop of whipped cream for extra indulgence.
- Storage Tip: Store covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 45mg
