Are you craving a moist, flavorful coffee cake that's bursting with juicy blackberries? Look no further! This recipe combines the comforting warmth of a classic coffee cake with the delightful tang of fresh blackberries. It's perfect for brunch, an afternoon treat, or even a special occasion dessert. Get ready to impress your family and friends with this irresistible creation!
This recipe goes beyond a simple coffee cake; it's a journey into the perfect balance of sweet and tart, a symphony of textures and flavors that will leave you wanting more. We'll cover everything from choosing the best blackberries to achieving that perfect crumb topping.
Why This Blackberry Coffee Cake Recipe Stands Out
This recipe isn't just another coffee cake; it's meticulously crafted to deliver an exceptional experience. We've focused on:
- Maximum Blackberry Flavor: We use fresh blackberries whenever possible to ensure the most intense flavor. The recipe also includes a subtle blackberry extract to enhance the berry notes.
- Perfectly Moist Crumb: The secret to a moist coffee cake lies in the right balance of wet and dry ingredients. Our recipe delivers a tender crumb that's neither dry nor overly dense.
- Crisp and Buttery Topping: The streusel topping is the star of many coffee cakes, and ours is no exception. We've perfected the ratio of butter, sugar, and flour to achieve a perfectly crisp and buttery topping.
- Easy-to-Follow Instructions: We've provided clear, step-by-step instructions, making this recipe accessible to bakers of all levels.
Frequently Asked Questions (FAQs)
This section addresses common questions bakers have regarding making blackberry coffee cake.
Can I use frozen blackberries?
Yes, you can use frozen blackberries. Make sure to thaw them completely and drain off any excess liquid before adding them to the batter. This will prevent your cake from becoming soggy.
How can I prevent the blackberries from sinking to the bottom?
To keep the blackberries from sinking, gently toss them in a tablespoon or two of flour before adding them to the batter. The flour will help to coat the berries and prevent them from settling.
What type of flour should I use?
All-purpose flour is the best choice for this recipe. Using cake flour might result in a less sturdy crumb.
Can I make this recipe gluten-free?
Yes, you can adapt this recipe to be gluten-free by using a gluten-free all-purpose flour blend. Be sure to check the blend you choose for specific baking instructions.
How do I store leftover blackberry coffee cake?
Store leftover coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
The Recipe: Blackberry Bliss in Every Bite
(Yields: 12 servings) (Prep time: 20 minutes) (Bake time: 35-40 minutes)
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon blackberry extract
- 1 cup buttermilk
- 2 cups fresh blackberries
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
Instructions:
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Wet Ingredients: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and blackberry extracts.
- Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Berries: Gently fold in the blackberries.
- Make the Crumble: In a separate bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble & Bake: Pour the batter into the prepared pan and sprinkle evenly with the crumble topping.
- Bake: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10-15 minutes before serving.
Enjoy this delectable blackberry coffee cake! The perfect blend of sweet and tart will make it a new family favorite. Remember to share your baking adventures with us!
