First Street Haven, Port Angeles, Washington. A hidden layer of fresh blackberries makes for a tasty surprise in this simple coffee cake. Other berries in season can be used as well, either solo or mixed in a jumbleberry version. This cake is at home both on the breakfast table and as an afternoon snack with a steaming cup of tea. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims.
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- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups sour cream
- 1/2 cup unsalted butter, melted and cooled
- 2 eggs, lightly beaten
- 2 cups blackberries
- 1FOR THE TOPPING, stir together the sugar, walnuts, and cinnamon in a small bowl until evenly mixed.
- 2Set aside.
- 3PREHEAT THE OVEN to 350°F Butter a 9- by 13-inch baking dish.
- 4IN A LARGE BOWL, combine the flour, sugar, baking powder, and baking soda and stir to evenly mix.
- 5Add the sour cream, melted butter, and eggs, stirring gently until the batter is just evenly blended.
- 6Avoid overmixing or the cake will lose some of its lightness.
- 7POUR A GENEROUS half of the batter into the prepared baking dish, spreading it out evenly.
- 8Scatter the berries on the batter and pour the remaining batter over them, spreading it evenly (some of the berries may seem too close to the surface, but they'll settle during baking).
- 9Sprinkle the topping evenly over the batter and bake until nicely browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes.
- 10LET THE COFFEE CAKE cool slightly before cutting it into squares to serve.
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Nutritional Facts for Blackberry Coffee Cake
Serving Size: 1 (131 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 377.4
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 10.4 g
- Cholesterol 72.4 mg
- Sodium 131.6 mg
- Total Carbohydrate 45.7 g
- Dietary Fiber 2.2 g
- Sugars 26.4 g
- Protein 5.5 g