Blackberry Coffee Cake


You guys, I love the topping on coffee cake, especially on this Blackberry Coffee Cake. So, I put it in the middle too. Yup, delicious!
Don’t forget to take the survey up on the right. And, if you missed the weekly menu check yesterday’s post.


Does Coffee Cake Contain Coffee?

Coffee cake is a moist, tender cake that is usually topped with streusel.

A coffee cake might have coffee in it, but the name comes from the fact that it is served with coffee, not because it has coffee in it.


How Long Will Coffee Cake Keep?

Coffee cake will keep for about 2 days at room temperature.

To maintain moisture and freshness, coffee cake should be covered tightly with foil or plastic wrap.


Will Blackberry Seeds Hurt You?

The center and seeds of blackberries can be bitter to some.

But, it is perfectly safe to eat the whole blackberry, including the seeds.

The seeds add beneficial dietary fiber.


Blackberry Coffee Cake

Yield: 1 coffee cake

Blackberry Coffee Cake

Blackberry Coffee Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour



  • 2 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup coconut milk
  • 1 1/4 cup blackberries


  • 2/3 cup all-purpose flour
  • 2/3 cup brown sugar
  • 1/2 cup cold butter or margarine
  • 2 teaspoons cinnamon


  1. Heat the oven to 350
  2. In a mixing bowl combine the sugars, eggs, milk and oil.
  3. In a separate bowl, whisk together the dry ingredients.
  4. Slowly add the dry ingredients to the wet ingredients until the batter just comes together.
  5. In a small bowl mix together the topping.
  6. Pour HALF the cake batter into an 8x8 inch baking dish.
  7. Top with HALF of the topping mixture and then add the rest of the batter on top of that.
  8. Sprinkle the remaining topping over the batter and bake for 50-60 minutes or until a toothpick comes out clean.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 3762 Saturated Fat: 0g Cholesterol: 563.9mg Sodium: 0mg Carbohydrates: 465g Fiber: 21.3g Sugar: 189g Protein: 52.5g



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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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7 comments on “Blackberry Coffee Cake”

  1. replaced butter with oil and added chopped pecans to topping. Cut out 1/4 cup white sugar. And still yummy.
    Thanks for a great recipe

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  2. Coffe cake is the best and this cake looks yummy!

  3. wow, such a pretty elegant looking coffee cake,
    ill have a slice with a tall glass of milk please! (:

  4. I agree with Deborah.
    I think the blackberries sound like a delicious addition!

  5. I LOVE coffee cake – especially the crumb topping, so I really need to try this – SOON!