Blackberry Sour Cream Coffee Cake Recipe: One of my favorite morning cakes is a blackberry sour cream coffee cake, which can be made with either fresh or frozen fruit. A luxurious touch is added by using sour cream in the batter.
Blackberry Sour Cream Coffee Cake Recipe
When it comes to reasons to get out of bed, a traditional buttery coffee cake is among the best choices you could ever make. In addition, when you incorporate sour cream and fresh blackberries into the mixture, you become in possession of a breakfast cake that you simply cannot resist. Let’s get it done!
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
- Preheat the oven to 375 degrees Fahrenheit and, if desired, line a 9-by-13-inch pan with parchment paper.
- To begin, prepare the filling with the blackberry swirl. The blackberries, sugar, and cornstarch should be mixed together in a small pot. Once it reaches a boil, continue cooking for around thirty seconds to one minute, or until it has slightly thickened. After you have finished making the rest of the cake, set it aside and allow it to cool.
- To make the crumble topping, combine the flour, brown sugar, cinnamon, and salt in a measuring cup and mix them together. The cold butter should be added, then it should be broken into small pieces and worked into the mixture using your fingers until the butter is thoroughly absorbed and the mixture is crumbly. Put aside for later.
- Whisk the melted butter, eggs, milk, sour cream, sugar, brown sugar, and vanilla extract together in a large mixing bowl until the mixture is completely smooth.
- Whisk in the baking powder and salt after adding them to the mixture.
- It is important to avoid over-mixing the batter and instead fold in the flour until there are no dry pockets of flour left in the batter.
- Put half of the batter into the baking pan that you have already prepared. The blackberry mixture should be spread out equally over the batter using an offset spatula before being placed on top of the batter. The remaining half of the batter should be placed on top, and it should be smoothed out a little bit so that it covers the surface as evenly as possible.
- Applying pressure with a butterknife, combine the layers of batter and blackberry mixture in a swirling motion. Ensure that the crumble topping is distributed evenly across the entire cake.
- The cake should be baked for approximately 35 to 40 minutes, or until a toothpick that is inserted into the center of the cake remains free of any wet batter that may have adhered to it.
- After removing from the oven, wait until it has cooled down before slicing it and serving it.