It’s not like I need an excuse to eat cake in the morning, because I’m an adult and I can do what I want, but I just feel so much better when I have a legitimate reason to eat sweets for breakfast. Does that make sense? I feel like this Blackberry Lemon Coffee Cake is the perfect excuse. There’s fresh fruit baked right in, so I know it has to be good for me. At least that’s what I’m telling myself, while I’m on my third slice. Coffee cake has got to be one of my biggest weaknesses, mainly because of the crunchy crumb/streusel topping. I can eat of bowl of that stuff by itself any day, forget the cake part.

This is the perfect cake to try if you love to get up early on the weekends and try your hand at baking. It’s fool-proof and completely delicious. If you don’t have fruit on hand, plain and classic is just as great! This is the same recipe for my classic sour cream coffee cake! It’s calling out your name, can you hear it?

Print Recipe

Blackberry Lemon Coffee Cake

This seasonal breakfast cake that can be made with whatever berries are in season. Beyond breakfast, this cake makes a great anytime snack.

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Baking, Breakfast, Brunch, Cake, Summer

Servings: 12

Author: Jonathan Melendez

Equipment

9×13-inch baking pan
Mixer

Ingredients

For the Topping:

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1/4 teaspoon salt
1 tablespoon ground cinnamon
6 tablespoons unsalted butter melted and cooled

For the Cake:

3 3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter softened
1 1/2 cups granulated sugar
1/3 cup light brown sugar
3 large eggs
2 teaspoons vanilla extract
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 1/4 cups buttermilk
3/4 cup sour cream
2 pints black berries

Instructions

Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan and set aside.
To make the topping, combine flour, both sugars, salt and cinnamon in a medium bowl. Add melted butter and stir until the mixture resembles coarse crumbs; set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, beat butter and both sugars on high until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest and lemon juice.
Combine buttermilk and sour cream in a small bowl.
Alternate adding dry ingredients and buttermilk mixture to the butter sugar mixture, starting and ending with the dry ingredients, mixing just until combined after each addition. Fold in blackberries and pour into prepared pan, spreading out into an even layer. Sprinkle with topping and bake until a toothpick inserted in the middle comes out clean, about 50 minutes to 1 hour. Remove from oven and let cool completely before slicing and serving. Enjoy!