Have you all adjusted to the time change yet? It’s been almost a 2 weeks and I think I am finally feeling on top of things again. It’s amazing how just 1 hour can really have such an impact on you. My husband and I try to get up pretty early every morning and talk a bit before the children get up and start getting ready for school. The first few days of Daylight Savings Time, we would get up and it was sooo quiet. Our kiddos were just so tired. On a normal day, when one person gets up, everyone seems to get up. We took advantage of those few quiet mornings and got to enjoy some coffee together before the day really got started. I enjoyed that time with my husband and so even though everyone is now back to their normal schedules, I’m trying to make room for that quiet morning time before the day begins during the busy work week (even if it’s only 20 minutes) by getting up even earlier. If you don’t have children, maybe you think this sounds a little absurd, but I can assure you, no matter what time of day it is, if all four of our children are up it sounds like a school cafeteria in our house! It’s very nice to start the day off on a quiet note 🙂
This Blackberry Filled Coffee Cake is the perfect sweet treat to share with your loved one(s) over coffee in the morning! Fresh, juicy blackberries are baked in between a moist buttermilk batter and then topped with a delicious buttery, cinnamon crumb topping. You don’t have to limit this to just breakfast though. This berry cake makes a great snack anytime too! This simple coffee cake can be served warm from the oven or at room temperature. If you have any left over cake (we never do 🙂 ) you can always store the individual pieces in the freezer and then pull them out at your convenience. If you’ve got blackberries in your refrigerator, share this tasty cake with someone special this weekend!
Ingredients
- 1 3/4 cups all purpose flour
- 3/4 cup brown sugar, packed
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 cup unsalted butter, softened and divided (remainder is saved for the crumb topping)
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tsp. vanilla
- 2 eggs
- 1/3 cup buttermilk
- 12 oz. container fresh blackberries, rinsed and patted dry
- For the Crumb Topping:
- Remaining 2 1/2 Tbsp. unsalted butter,softened
- 1/3 cup all purpose flour
- 1/3 cup brown sugar
- 1/4 tsp. cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Lightly spray a 8 x 8 square baking dish with cooking spray.
- Set aside.
- In your Kitchen Aid Mixer, cream 1/3 cup of the butter and the 3/4 cup brown sugar together.
- Add the eggs and vanilla and mix until completely blended together.
- Add the flour, baking powder, salt, cinnamon and nutmeg.
- Mix until incorporated.
- Slowly add the buttermilk and mix well until it becomes a nice batter.
- Spread half of the batter into your baking dish evenly and so it touches all of the sides.
- Layer the blackberries on top.
- You may sprinkle the with 1 Tbsp. of sugar if you don't like the slight tartness of them.
- Gently press the blackberries with your hand but don't push through the batter.
- Carefully cover the blackberries with the remaining batter, by dropping spoonfuls on top of the berries and carefully spreading trying not to upset the blackberry layer. *This took a little time...but well worth it:)
- With a fork, pastry blender or your mixer, combine the ingredients for the Crumb Topping until it becomes small ball like crumbles.
- Sprinkle on top of the cake and gently press down with your hand or the back of a spoon.
- Bake for 35 - 40 minutes or until a tooth pick inserted into the cake comes out clean.
- Cool for 20 minutes or completely, depending on how you want to serve it, warm or room temperature.
- Serves 9.
- Store left over cake covered.
- *To freeze, cool completely and store in a freezer friendly container or plastic bag and take out at your convenience.
- Enjoy!
*Linking up at :
This looks delicious! Western NC is blackberry country so we have them most of the summer. I will try this recipe soon.
Carole @ From My Carolina Home recently posted…Banana Coffee Cake
This looks delicious Shannon, I love blackberries all the flavours in the cake sound perfect.
Laura@Baking in Pyjamas recently posted…Rhubarb and Custard Cupcakes
Thanks Laura! I love any recipe that I can put fresh berries into and have a cup of coffee with!
Stopping by from Best of the Weekend Party and this looks amazing! I love the combination and how moist it looks. Carrie, A Mother’s Shadow
Thanks Carrie!
Yum, this looks so good! I love blackberries and your homemade recipe! Thank you for sharing it with us. I pinning to the party board. 🙂
Thanks so much Marti! It goes perfect with coffee or tea!
This looks delicious! I love blackberries.
Thanks Kelly!
Wow! This looks so good! I love blackberries so I know I would enjoy it. Unfortunately I can’t eat half of the ingredients in it. 🙁 It has given me some great ideas for a version that I might be able to eat. Thank you for the inspiration!
Meredith@A TIPical Day recently posted…Perry’s Lego Party
Thank you Meredith! I’m sure you will come up with something yummy!
I made this wonderful cake this morning, and it’s just delicious! For some reason it reminds me of a cross between a blackberry pie and a cake, flavor-wise.
My hubby will be a happy camper this afternoon when he gets done playing golf. :o))
Thanks Shannon, for another terrific recipe!
Thanks Teresa! I’m so glad you liked it! 🙂
Funny timing. I was just thinking about blackberries for some reason! Looks delicious. 🙂 [#PinItThurs]
Chris at Hye Thyme Cafe recently posted…Orange Five-Spice Roasted Chicken
Thanks so much Chris!
This looks amazing! I pinned it 🙂
Thank you so much Ang! 🙂