Best Blackberry Coffee Cake With Streusel Topping Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACKBERRY BUCKLE COFFEE CAKE



Blackberry Buckle Coffee Cake image

I love adding fresh berries to my coffee cake for an elevated breakfast treat. They hold their shape beautifully when baked. Toasted almond flour adds flavor to a barely sweet streusel topping.

Provided by Dan Langan

Categories     dessert

Time 1h45m

Yield 12 to 15 servings

Number Of Ingredients 19

1 cup (130 grams) all-purpose flour
1/2 cup (50 grams) finely ground almond flour, toasted
1/4 cup (50 grams) granulated sugar
1/4 cup (50 grams) packed light-brown sugar
1/4 teaspoon fine salt
5 tablespoons unsalted butter, softened
Baking spray
11 tablespoons unsalted butter, softened
3 tablespoons vegetable oil
3/4 cup (150 grams) granulated sugar
1/2 cup (100 grams) packed light-brown sugar
Zest of 1 lemon
2 3/4 teaspoons baking powder
3/4 teaspoon fine salt
1 tablespoon vanilla extract
2 large eggs, at room temperature
2 3/4 cups (350 grams) all-purpose flour, whisked or sifted to remove any lumps
3/4 cup buttermilk, at room temperature
One 6-ounce container blackberries, sliced in half

Steps:

  • Preheat the oven 350 degrees F.
  • For the streusel: Whisk the flour, almond flour, granulated sugar, brown sugar and salt together in a medium bowl. Use your fingertips to work the softened butter into the dry ingredients until sandy. Set aside
  • For the cake: Line a 9-by-13-inch baking pan with parchment paper and spray the paper with baking spray.
  • Mix the butter, oil, granulated sugar, brown sugar, lemon zest, baking powder, salt and vanilla on low speed with an electric mixer fitted with a paddle attachment until combined. Raise the speed to medium and mix until fluffy, about 2 minutes. Scrape the bowl and paddle. Add 1 egg and mix on medium speed for 30 seconds. Add the second egg and mix for another 30 seconds. Add a third of the flour to the bowl and blend on low. Add half the buttermilk, blending on low. Add another third of the flour, then the remaining buttermilk. Scrape the bowl. Add the remaining third flour and mix just until combined.
  • Spread the batter into the prepared pan. Scatter half of the blackberries on top and push them into the batter. Sprinkle the streusel over the batter. Scatter the remaining blackberries on top and push them into the crumble just a bit. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-48 minutes. Cool the cake completely on a wire rack. Remove it from the pan before slicing and serving.

GRANDMA'S BLACKBERRY CAKE



Grandma's Blackberry Cake image

I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13

1 cup fresh blackberries
2 cups all-purpose flour, divided
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup buttermilk
Optional: Whipped cream and confectioners' sugar

Steps:

  • Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

BLACKBERRY COFFEE CAKE WITH STREUSEL TOPPING



Blackberry Coffee Cake With Streusel Topping image

This is another recipe from ABC - the Deen Brothers. I haven't made it yet I am putting it here for safekeeping

Provided by Ceezie

Categories     Breads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 16

butter, for coating the pan
1/3 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup cold unsalted butter
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/3 cup milk
1 1/2 cups frozen blackberries (from one 10-ounce package)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square pan; set aside.
  • For the topping, in a large bowl, stir together the flour, sugar, and cinnamon. Using a pastry cutter or your finger, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
  • For the cake; in a medium bowl, whisk together the flour, baking powder, ginger and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and the milk until just combined.
  • Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45 to 60 minuets or until a toothpick inserted in the center of the cake comes out clean. Transfer to wire rack to cool slightly before serving.

BLACKBERRY COFFEE CAKE



Blackberry Coffee Cake image

When I make this coffee cake, I have to start with twice as many blackberries as called for because I end up eating them as I go along. I love blackberries! :)

Provided by PalatablePastime

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup sugar
1 large egg, beaten
3/4 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup sugar
1/2 pint fresh blackberries, rinsed and drained

Steps:

  • Preheat oven to 350°F.
  • Mix together flour, baking powder and the 1 cup of sugar.
  • Add the beaten egg, milk, melted butter and vanilla; mix until smooth.
  • Mix together the 1/2 cup sugar and the blackberries, stirring to coat the berries evenly; set aside.
  • Pour cake mixture into a well-greased 9" round cake pan.
  • Top cake batter with sugared berries; swirl around gently with a spoon, leaving some on top.
  • Bake at 350° for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean (if it hits a berry, try somewhere else).
  • Cool in pan on a wire rack.

Nutrition Facts : Calories 302, Fat 6.1, SaturatedFat 3.5, Cholesterol 37.9, Sodium 149.9, Carbohydrate 58.5, Fiber 1.6, Sugar 38.5, Protein 4.2

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING



Old Fashioned Coffee Cake with Cinnamon-Streusel Topping image

Reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. You can probably whip up this easy and affordable dessert without having to make a special trip to the store.

Provided by NicoleMcmom

Categories     Coffee Cake

Time 1h35m

Yield 12

Number Of Ingredients 17

¾ cup brown sugar
⅓ cup all-purpose flour
1 ½ teaspoons ground cinnamon
1 cup brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon kosher salt
½ cup unsalted butter, softened
3 ½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon kosher salt
1 ½ cups white sugar
1 cup unsalted butter, softened
3 large eggs
¾ cup milk
1 (8 ounce) container sour cream
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
  • Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
  • Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
  • Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
  • Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
  • Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

Nutrition Facts : Calories 675.4 calories, Carbohydrate 97.6 g, Cholesterol 116.9 mg, Fat 28.3 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 19.3 g, Sodium 245.8 mg

BLACKBERRY COFFEE CAKE



Blackberry Coffee Cake image

Have you ever picked sun-ripened plump blackberries? You've just picked a great coffee cake to bake them in!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 16

Number Of Ingredients 14

1 1/4 cups frozen (thawed and well drained) blackberries
1/2 cup finely chopped pecans
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
1 container (8 ounces) sour cream
1 1/2 cups powdered sugar
3 to 4 teaspoons water

Steps:

  • Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
  • In small bowl, mix all Blackberry Filling ingredients; set aside.
  • In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
  • 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; spread evenly.
  • Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
  • Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.

Nutrition Facts : Calories 305, Carbohydrate 35 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #breads     #fruit     #coffee-cakes     #dietary     #low-sodium     #low-in-something     #berries     #4-hours-or-less

Related Topics