This Blackberry Lemon Coffee Cake is great for brunch, but it could double as a dessert! It’s not overly heavy – and the berry and citrus flavor pairs well with the cake.
Mother’s Day is just around the corner …. did y’all know that?! It’s not generally a big scene at our house …. my husband the kids usually get me a little something with a card and they take me out to dinner. Truth be told, I don’t really want or need a lot of fuss.
The kids always want to make me breakfast in bed for Mother’s Day or my birthday ….. and although I love the thought, I have this fear of them burning our house down in the process. So, unless it’s something really easy (read – it doesn’t really involve cooking – think toast here) … it’s usually a no go. I appreciate their thought, but I just can’t let them run free in my kitchen.
My thought is to make something like this Blackberry & Lemon Coffee Cake the day before – I think it’s the best coffee cake for Mother’s Day …. and it lets them go through all the fuss of breakfast in bed ….. so they still FEEL like they’re doing what they want to do …. and it spares my kitchen! ? I can already see it now!
Make it for your Mom …. or make it for yourself to spare your kitchen on Mother’s Day! Take it to your church’s ladies’ group … or any get together with your girlfriends! I hope it is enjoyed no matter where it goes! ?
Blackberry Lemon Coffee Cake
This Blackberry Lemon Coffee Cake has such great spring-time flavors in it. Not only is it great for brunch, but it could double as a dessert in my opinion! It’s not overly heavy – and the berry and citrus flavor pairs well with the cake.
Recipe for Coffee Cake:
Here’s everything I used to make this coffee cake:
** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **
- eggs
- milk
- oil
- vanilla
- sour cream
- fresh-squeezed lemon juice
- all-purpose flour
- sugar
- baking powder
- salt
- baking soda
- lemon zest
- fresh blackberries
- butter
- brown sugar
- cinnamon
- powdered sugar
How to make Coffee Cake
- Preheat oven to 350°F and spray a 9-Inch spring-form pan with non-stick cooking spray. Set it aside.
- In a large bowl, beat the eggs with an electric mixer for about two minutes. Add the milk, oil, vanilla, sour cream, and lemon juice. Mix until thoroughly blended. Stop the mixer and add flour, sugar, baking powder, salt, baking soda, and lemon zest. Continue to mix until it is well combined.
- Pour into prepared pan and set aside.
- Place the blackberries on top of the batter. Swirl gently with a knife making an “s” shape one direction, then turning the pan a quarter of a turn and making another “s” shape.
- In a medium bowl, stir in the melted butter, brown sugar, cinnamon, and flour. Spoon the topping evenly over batter.
- Bake in preheated oven for 55-60 minutes or until golden brown. Allow to cool for 10 minutes then loosen the side from the pan and remove. (Run a knife along the edge if necessary).
- While the cake is cooling, melt the butter in the microwave. Add the vanilla. Slowly stir in the powdered sugar (it will be crumbly, but don’t worry). Add the milk, one teaspoon at a time, whisking until you get a smooth and creamy consistency. Drizzle the vanilla icing on top of the cake.
- Slice, serve, and enjoy!
A few tips for coffee cake recipes:
- You may choose to eat this warm ….. or let it cool to room temperature. The choice is yours!
- Cover the coffee cake with plastic wrap or foil to prevent the cake from drying out.
- Properly stored, your freshly baked coffee cake should be good at room temperature for 1-2 days.
- If you refrigerate the coffee cake, it will keep for about a week, if stored properly. Be sure to cover the cake with plastic wrap or aluminum foil to prevent the cake from drying out.
- You can freeze the coffee cake! Wrap the cake tightly in aluminum foil or plastic wrap before freezing. For best quality, use within 2-3 months.
- To defrost a frozen coffee cake, remove all wrapping in which it was frozen and store the cake at room temperature for a few hours. It will taste as fresh as when it was just baked!
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Blackberry & Lemon Coffee Cake
This Blackberry Lemon Coffee Cake is great for brunch, but it could double as a dessert! It's not overly heavy - and the berry and citrus flavor pairs well with the cake.
Ingredients
For the Batter
- 2 eggs
- 1 cup milk
- 1/2 cup oil
- 1 tsp. vanilla
- 1/2 cup sour cream
- Juice of 1 lemon (about 3 tbsp.)
- 3 cups flour
- 1 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- Zest of 2 lemons
For the Topping
- 12 ounces fresh blackberries, halved or quartered
- 2 Tbsp. butter, melted
- 1 cup brown sugar, packed
- 2 tsp. cinnamon
- 3 Tbsp. flour
For the Vanilla Icing
- 1 Tbsp. butter
- 1 tsp. vanilla
- 3/4 cup powdered sugar
- 2-3 tsp. milk
Instructions
- Preheat oven to 350°F and spray a 9-Inch spring-form pan with non-stick cooking spray. Set it aside.
- In a large bowl, beat the eggs with an electric mixer for about two minutes. Add the milk, oil, vanilla, sour cream, and lemon juice. Mix until thoroughly blended. Stop the mixer and add flour, sugar, baking powder, salt, baking soda, and lemon zest. Continue to mix until it is well combined.
- Pour into prepared pan and set aside.
- Place the blackberries on top of the batter. Swirl gently with a knife making an "s" shape one direction, then turning the pan a quarter of a turn and making another "s" shape.
- In a medium bowl, stir in the melted butter, brown sugar, cinnamon, and flour. Spoon the topping evenly over batter.
- Bake in preheated oven for 55-60 minutes or until golden brown. Allow to cool for 10 minutes then loosen the side from the pan and remove. (Run a knife along the edge if necessary).
- While the cake is cooling, melt the butter in the microwave. Add the vanilla. Slowly stir in the powdered sugar (it will be crumbly, but don't worry). Add the milk, one teaspoon at a time, whisking until you get a smooth and creamy consistency. Drizzle the vanilla icing on top of the cake.
- Slice, serve, and enjoy!
Notes
- You may choose to eat this warm ..... or let it cool to room temperature. The choice is yours!
- Cover and store any leftovers at room temperature for up to 2 days or refrigerate up to 1 week.
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 441Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 46mgSodium: 245mgCarbohydrates: 70gFiber: 3gSugar: 40gProtein: 6g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published May 2, 2013. Updated on May 6, 2020.
Pinned! Love blackberries, but I'm not sure it's still available {suppose canned will do?} I'll be lucky if I see my kids for an hour that day ! They normally get back from their weekends late on Sunday afternoons and sometimes after 8pm !
Thanks for sharing Jamie; a great combination as I love lemon and blueberries. I will pin this to my All things Lemon board, yummy. My almost 30 yr old son is too far away to make a mess up in my kitchen to serve me a Mother's Day breakfast, but he does cook. I remember the first day I taught him to fry an egg … and a pretty good cook he is.
Wonderful pictures. This cake looks delicious!
You surprised me with the blackberries, I thought from the pic it was going to be blueberries. Next time I see blackberries in the store I know what I'm going to make!
That would make an awesome Mother's Day breakfast, it looks delicious 🙂
I just bought blackberries…I'm making this right now!!! thank youuu!!! 🙂
Good Morning Jamie, What a wonderful cake this would be for Mother's Day. I know my mother, Phyllis, would love it. So guess what, I am saving this recipe until she comes to visit us in August…..well I might have to make the odd one or two before then.
I have enjoyed reading your blog and I have become a new follower. I would like to invite you to visit me at Ivy, Phyllis and Me! when you have the time as you would be most welcome.
I am now going to investigate your One Pot Goulash.
Best Wishes from England.
Daphne
Mmmmmm, blackberries in cake. You said you could eat this either warm or cold, I think I'll have both, please! LOL I am saving this recipe and will make it when my blackberries are ripe. Thank you so much!
It's recipes like these that make me long for a huge field of berry bushes. Absolutely delicious looking! The only thing I ever want for Mothers Day is to sleep in and be brought breakfast in bed, lol. It rarely happens that way though.
Thank you for sharing this on Foodie Friday!
OMG! This looks amazing! New follower through Facebook.
I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Cathy
Wow, love this. Pinned to my SD board. Thanks for joining Saturday Dishes. ~ Paula
This sounds yummy! Found it through My Church Supper. How do you get it to look so cute in photos? Whenever I do a coffee cake, it's all crumbles.
Blackberries (and blueberries) are my favorite fruit. I love lemon and blueberry together, so I have no doubt I would like blackberry and lemon. Like the suggestion of eating this cake warm…mmmm mmmm gooey warm berries! Thank you for stopping in and linking!
What a wonderful cake Jamie !!
I just love it, and really wish I could have a slice 🙂
I hope frozen blackberry will do, as we don't have here fresh ones
This sounds so tasty! And like it would pair perfectly with a cup of coffee :-)Pinned it!
I love blackberries and will have to make this cake. I see so many coffee cakes with blueberries, so I am happy to find one with blackberries! Pinned!
Thank you for linking up to the In and Out of the Kitchen party! I look forward to seeing what you bring next week!
Cynthia at http://FeedingBig.com
I love coffee cakes and muffins. I think because it doesn't have the sweet icing on top. This one looks delish. Thank you for sharing.
Consider yourself hugged,
http://simpleesue.com/try-one-new-recipe-a-week-perfectly-peanut-butter-brownies/
This looks delicious! My husband and I both love a good coffee cake! Will have to try it!
I love lemons and blackberries! Thanks for linking up at the Tried and True Party! http://rediscovermom.blogspot.com/2013/05/tried-and-true-recipes-11.html
Oooooooooooh my nom! I am speechless! This looks *so* good! Pinned to my Let them Eat Cake board! 🙂
This looks divine Jamie…I love coffee cake! This is our Spotlight of the Week today:
http://www.flourmewithlove.com/2013/05/featuring-you_8.html
Thanks for sharing at Mix it up Monday 🙂
Thank you so much for linking up to Efforts and Assets! Can’t wait to see what you have ready for next Tuesday’s Linky Party.
Angela
All of my favorites together in a yummy Coffee Cake~ Looks delicious! Lynn @ Turnips 2 Tangerines
G'day! LOVE the blackberries too!
Looks like the kind of Coffee Cake to people's houses I enjoy being invited to! 🙂
Cheers!
Joanne
What's On The List
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Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a very special Mothers Day weekend and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!
Thanks for sharing at Foodie Friends Friday, Jamie!
Hi Jaime
Can you make this with frozen blackberries, when they are out of season, if so, thawed or unthawed.
Yes! Frozen berries would be fine! 🙂 No need to thaw them first – just use them frozen. If you that them first, it may through the moisture content off. Hope that helps and thanks for the great question!