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5.0 from 3 votes

Blackberry Sour Cream Coffee Cake

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Course: Breakfast
Cuisine: American

Ingredients

Almond Crumb Topping:
  • ½ cup flour
  • ⅓ cup sugar
  • ½ tsp lime zest
  • 4 tbsp unsalted butter melted and cooled slightly
  • ½ cup sliced almonds
Blackberry Cake:
  • 1¾ cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 3 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 2 cups fresh blackberries

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees. Coat a 9-inch springform pan with cooking spray.
  2. Make the crumb topping by combining the flour, sugar, and lime zest; drizzle with cooled melted butter and mix with a fork until crumbly.
  3. Add the almonds and mix until well combined. Set aside.
  4. Make the cake by combining the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl; mix until well combined.
  5. Whisk together the eggs, sour cream, and vanilla in a separate bowl until well combined.
  6. Make a well in the center of the flour mixture and pour in the egg mixture.
  7. Fold together gently until evenly combined and no streaks remain, being careful not to over-mix.
  8. Gently fold the blackberries into the mixture. Pour evenly into the prepared cake pan.
  9. Sprinkle the crumb mixture over the top evenly.
  10. Place into the oven and bake for 40-50 minutes, or until a tester inserted in the center of the cake comes out clean.
  11. Remove from the oven and place on a wire rack to cool for 20 minutes.
  12. Slice and serve. Enjoy!