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Course: Baking
Cuisine: American
Keyword: coffee cake
Servings: 8


  • Butter and flour or parchment paper for greasing baking dish
  • 1 cup about 144 g blackberries or other berries of your choice
  • 3/4 cup 150 g plus 1 1/3 cups (233 g) granulated sugar
  • 2 1/2 cups 363 g unbleached all-purpose flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup 175 g butter, softened
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups 368 g sour cream or plain yogurt


  • 2 tablespoons 30 ml heavy cream or half and half
  • 1 cup 100 g powdered sugar
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 350°F (180°C). Butter an 8-inch (20-cm) square baking dish and dust with flour, or line with a sheet of parchment paper.
  • Mix the blackberries and 3/4 cup sugar together, and set aside.
  • In a medium-size bowl, combine flour, baking powder, baking soda, and salt, and mix well with a fork or whisk.
  • In another medium-size bowl, cream the butter and 1 1/3 cup sugar for about 3 minutes until light and fluffy. I use an electric hand beater.
  • Add the eggs one at a time into the creamed mixture, and mix lightly after each addition. Add the vanilla and mix again.
  • Stir in the sour cream or yogurt.
  • Add the dry ingredients and stir gently until just mixed.
  • Pour half the batter into the greased and floured cake pan.
  • Top evenly with the blackberry mixture.
  • Pour the remaining batter evenly over the top.
  • Bake in preheated oven for 50 minutes or until a toothpick inserted into the center of the coffee cake comes out clean with no streaks of batter. A few small crumbs are okay. The coffee cake may puff up a bit above the rim of the pan. Remove from oven and let cool.
  • Combine the cream, sugar, and vanilla for the glaze and drizzle and spread on top.
    Berry Good Coffee Cake


NOTES: This can also be made in a buttered and floured angel food tube cake pan. Pour a third of the batter into the tube cake pan, followed by half of the berry mixture. Repeat and top with the last third of the batter. Once cooled, run a sharp knife around the edge of the coffee cake, give it a sharp rap on the counter, invert it onto a serving plate, and drizzle with the glaze.