Blackberry Coffee Cake

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kathyisnyder 0

"During blackberry season, this is a good recipe for using fresh blackberries. Frozen, thawed berries would work too."
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2 h 10 servings
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Original recipe yields 10 servings



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  1. Heat oven to 350°F.
  2. Grease & flour bottom and side of (tube) cake pan.
  3. In small bowl, mix all Blackberry Filling ngredients; set aside.
  4. in medium bowl, mix flour, baking powder and baking soda; set aside.
  5. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
  6. Beat in flour mixture alternately with sour cream on low speed.
  7. Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling.
  8. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to plate or rack. Cool completely.
  9. In small bowl, stir all Powdered Sugar Glaze ingredients until smooth. Drizzle over cooled coffee cake.