Blackberry Sour Cream Coffee Cake
User Reviews
4.8
33 reviews
Excellent
Blackberry Sour Cream Coffee Cake
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My blackberry sour cream coffee cake is a yummy breakfast cake with fresh or frozen berries. Sour cream in the batter makes it extra luxe.
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Ingredients
for the blackberry swirl
- 3 cups blackberries (fresh or frozen)
- 1/2 cup granulated sugar
- 2 tsp cornstarch, dissolved in a tablespoon or two of water
for the crumble topping
- 1 cup all purpose flour
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 6 Tbsp butter, cold
- 1/8 tsp salt
for the cake
- 11 Tbsp butter, melted and cooled slightly
- 2 large eggs
- 1 1/3 cup milk or buttermilk
- 1 cup sour cream
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 Tbsp vanilla extract
- 1 tsp salt
- 1 Tbsp baking powder
- 4 cups all purpose flour
Instructions
- Preheat oven to 375F and line a 9x13 pan with parchment paper if desired.
- First make the blackberry swirl filling. In a small saucepan, combine the blackberries, sugar, and cornstarch. Bring to a boil and cook for just about 30 seconds to 1 minute until slightly thickened. Set aside and allow to cool while you make the rest of the cake.
- To make the crumble topping, whisk together the flour, brown sugar, cinnamon and salt. Add the cold butter, cut into small pieces, and work it together with your fingers until the butter has been completely incorporated and the mixture is crumbly. Set aside.
- In a large mixing bowl, whisk the melted butter, eggs, milk, sour cream, sugar, brown sugar, and vanilla until smooth.
- Add the salt and the baking powder, and whisk in.
- Fold in the flour, just until there are no dry pockets of flour left in the batter, don't over-mix.
- Pour half of the batter into your prepared baking pan. Top with the blackberry mixture, spreading it out evenly over the batter with an offset spatula. Top with the other half of the batter, and smooth it out a bit to cover the surface as evenly as possible.
- Using a butterknife, swirl together the layers of batter and blackberry mixture. Sprinkle the crumble topping evenly over the whole cake.
- Bake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out without wet batter clinging to it.
- Remove from the oven and allow to cool before slicing and serving.
Notes
- *recipe adapted from A Latte Food
Nutrition Information
Show Details
Calories
465kcal
(23%)
Carbohydrates
74g
(25%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
63mg
(21%)
Sodium
288mg
(12%)
Potassium
255mg
(7%)
Fiber
3g
(12%)
Sugar
42g
(84%)
Vitamin A
582IU
(12%)
Vitamin C
6mg
(7%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 63mg | 21% |
| Sodium | 288mg | 12% |
| Potassium | 255mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 582IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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