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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ¼ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 1 tablespoon freshly grated lemon zest - ½ cup sour cream - 1 cup fresh blackberries (plus a few extra for garnish) - 1 tablespoon fresh lemon juice - 1 teaspoon powdered sugar (for dusting) To make the best blackberry lemon coffee cake, start with these key ingredients. The all-purpose flour gives the cake structure. Baking powder and baking soda help it rise. Salt enhances the sweet flavors. Unsalted butter keeps the taste smooth and rich. Granulated sugar adds sweetness and moisture. The eggs bind the cake, giving it a fluffy texture. Vanilla extract and lemon zest add bright flavors. Sour cream keeps it moist and gives a slight tang. Fresh blackberries bring bursts of juicy goodness, while lemon juice gives a zesty kick. Finally, powdered sugar adds a lovely finish. Gather these ingredients to ensure a perfect bake. Each plays a vital role in creating a delicious treat. Prepare to impress your family and friends with this delightful cake! {{ingredient_image_2}} 1. Preheat the oven and prepare the cake pan: Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, take a 9-inch round cake pan. Grease it with butter or oil. Lightly dust it with flour to stop the cake from sticking. 2. Mixing dry ingredients: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt. This mix will help the cake rise and taste great. 3. Creaming butter and sugar: In a large bowl, use an electric mixer. Beat ½ cup of softened unsalted butter with 1 cup of granulated sugar. Mix on medium speed for about 3-4 minutes. You want the mix to be light and fluffy. This step adds air to the batter. 4. Incorporating eggs and flavorings: Add 2 large eggs one at a time. Make sure each egg mixes in before adding the next. Then, add 2 teaspoons of pure vanilla extract and 1 tablespoon of freshly grated lemon zest. Mix until smooth. 5. Combining dry and wet ingredients: Gradually add the dry flour mixture to the wet mix. Alternate this with ½ cup of sour cream. Start and end with the flour mix. Stir gently until just combined. This keeps the batter light. 6. Folding in blackberries and transferring to the pan: Carefully fold in 1 cup of fresh blackberries and 1 tablespoon of fresh lemon juice. Be gentle to keep the berries intact. Pour the batter into the prepared pan. Use a spatula to smooth the top. Add a few extra blackberries on top for flair. 7. Baking time and checking for doneness: Place the pan in the center of your preheated oven. Bake for about 30-35 minutes. To check if it’s done, use a toothpick. Insert it in the center; it should come out clean or with a few crumbs. 8. Cooling the cake and final presentation: Once baked, let the cake cool in the pan for about 10 minutes. Carefully remove the cake and place it on a wire rack to cool completely. Before serving, dust the top with 1 teaspoon of powdered sugar for a lovely finish. - Ensuring proper ingredient temperature: Use room temperature butter and eggs. This helps create a fluffy cake. Cold ingredients can cause the batter to be dense and heavy. - Avoiding overmixing the batter: Mix until just combined. Overmixing can make the cake tough. It’s okay if some flour remains visible. - Tips for folding in blackberries without breakage: Gently fold the blackberries in the batter. Use a spatula and turn the bowl. This way, the berries stay whole and juicy. - Garnishing ideas with mint and blackberries: Place a few mint leaves on top. Add extra blackberries for color. This makes the cake look fresh and inviting. - Suggestions for serving styles: Serve slices on individual plates. Drizzle lemon glaze over each slice. This adds a nice touch and enhances the flavor. Pro Tips Choose Ripe Blackberries: Select blackberries that are plump and dark for the best flavor. Avoid berries that are soft or moldy for a fresher taste. Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for easier mixing and a smoother batter texture. Don't Overmix: When combining the dry ingredients and the wet mixture, mix just until combined to keep your cake light and fluffy. Cool Before Serving: Let the cake cool completely before slicing to avoid a crumbly texture and to enhance the flavors. {{image_4}} You can make this cake even more fun by adding different flavors. Try mixing in nuts like walnuts or almonds for crunch. You could also sprinkle in spices like cinnamon or nutmeg for warmth. These small changes can bring new life to the cake. If you want to switch up the fruits, consider using other berries. Raspberries and blueberries work great in this recipe. They add a different taste and nice color. Just be gentle when folding them in, so they stay whole and juicy. If you need to make this cake gluten-free, you can swap the all-purpose flour for almond flour or gluten-free flour blends. This keeps it light and tasty. Just be sure to check the ratios since gluten-free flours can vary in absorbency. For those who avoid dairy, you can replace the butter with coconut oil or a dairy-free butter alternative. Use dairy-free yogurt or a plant-based sour cream in place of regular sour cream. These swaps work well without losing flavor. To keep your blackberry lemon coffee cake fresh, store it in an airtight container. If you keep it at room temperature, it will stay good for about three days. If you want to keep it longer, place it in the fridge. This will help it last up to a week. Make sure it's fully cooled before wrapping it up. For even better results, you can freeze the cake. Just slice it first and wrap each piece in plastic wrap. Then, place the slices in a freezer bag. This way, you can enjoy a slice anytime! If you have leftover cake, you might want to warm it up a bit. The best method is to use the microwave. Heat a slice for about 10 to 15 seconds. This will make it soft and delicious again. Another option is to reheat it in the oven. Preheat the oven to 350°F (175°C) and warm the cake for about 5 to 10 minutes. For serving, try adding a sprinkle of powdered sugar on top. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. If you have extra blackberries, toss them on the plate for a lovely touch. Enjoy your cake in style! - Can I use frozen blackberries instead of fresh? Yes, you can use frozen blackberries. They may release more juice during baking. This can make the cake a bit wetter. If you use frozen berries, do not thaw them. Add them straight from the freezer. - How can I make this recipe ahead of time? You can prepare the cake batter a day in advance. Store it in the fridge. Just remember to bring it to room temperature before baking. You can also bake the cake ahead. Let it cool, then wrap it tightly. Store it at room temperature for up to three days. - What is the best way to ensure the cake stays moist? To keep the cake moist, do not overmix the batter. Overmixing can lead to a dry cake. Adding sour cream also helps with moisture. You can also cover the cake with plastic wrap after it cools. This keeps the moisture in. - Can I use whole wheat flour instead of all-purpose flour? Yes, you can use whole wheat flour. However, it may change the texture slightly. The cake might be denser and less fluffy. You can mix half whole wheat and half all-purpose flour for a lighter result. - How do I know when the cake is done baking? To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter on it, bake a few more minutes. Always check around the 30-minute mark. You now have a simple, tasty recipe for Blackberry Lemon Coffee Cake. We covered the key ingredients and gave step-by-step instructions to make it easy for you. I shared helpful tips to ensure your cake bakes perfectly, along with fun ways to present it. Remember, you can switch up the flavors and make it your own! Store any leftovers to enjoy later. With this guide, you're ready to impress your family and friends. Happy baking!

Blackberry Lemon Coffee Cake

A delightful coffee cake featuring fresh blackberries and a hint of lemon, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon freshly grated lemon zest
  • 0.5 cups sour cream at room temperature
  • 1 cup fresh blackberries
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon powdered sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter or oil and lightly dusting it with flour to prevent sticking.
  • In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
  • In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until the mixture becomes light and fluffy, approximately 3-4 minutes.
  • Introduce the eggs to the mixture, adding them one at a time and ensuring each is well incorporated before adding the next. After the eggs, mix in the vanilla extract and fresh lemon zest until the mixture is smooth and fully combined.
  • Gradually fold in the dry flour mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined to maintain lightness in the batter.
  • Carefully fold in the fresh blackberries and the fresh lemon juice, ensuring minimal breakage of the berries for a delightful texture throughout the cake.
  • Pour the prepared batter into the greased cake pan, smoothing the top with a spatula. For added visual appeal, scatter a few extra blackberries on top of the batter.
  • Bake in the center of the preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs, indicating doneness.
  • Once baked, allow the cake to cool in the pan for about 10 minutes. Afterward, remove it from the pan and transfer it to a wire rack to cool completely. Before serving, lightly dust the top with powdered sugar for a beautiful finish.

Notes

For an elegant touch, serve slices of the cake on individual plates, garnished with a few fresh mint leaves and extra blackberries alongside a drizzle of lemon glaze.
Keyword blackberry, coffee cake, dessert, lemon