Blackberry Coconut Sour Cream Coffee Cake

Made  times
Angel 1

"Fresh picked NW blackberries and coconut oil for a delicious twist on this old favorite! Very fluffy and super moist. PERFECT with your cup of coffee or morning tea."
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0 12 servings yields 1 cake pan
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

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  1. Cream butter and sugar till fluffy.
  2. add vanilla and mix.
  3. add 1 egg and beat mixture till fluffy.
  4. continue with the next 3 eggs, adding 1 egg at a time.
  5. beat for 2-3 minutes after all eggs are mixed in.
  6. combine all dry ingredients in a separate bowl and gradually add to batter while mixing. Mix for 2-3 minutes.
  7. Mix all the ingredients together for the struesel topping until they form crumbs. Set aside.
  8. Pour 1/2 of the batter into a greased 13x9 glass pan.
  9. pour a layer of blackberries.
  10. sprinkle 1/2 of struesel topping over batter & berries.
  11. pour the rest of the batter into the pan and smooth over the layers.
  12. sprinkle the rest of the struesel topping evenly on the top of the cake.
  13. Bake for 1 hour @ 350 degrees or until toothpick can be pulled out clean and the cake is golden brown.