There are few things in this world that are better than a slice of cake for your breakfast. Especially one like this – a moist yellow cake,  studded with plump blackberries, and topped off with a delicious buttery crumble infused with lime zest? You had me at cake.

Coffee cakes are a great option for any gathering really, be it brunch or as a dessert after dinner. I love the fact that it only uses a couple of bowls, making for super easy cleanup. It’s been a busy week around here; cupcake orders to fill, doctors appointments, field trips – but I was craving something sweet.

Happened across some gorgeous blackberries at the store, and remembered a coffee cake that the lovely Annie had posted a while back. Modified it a little using the blackberries, and it turned out gorgeous! If you’re looking for something special for your breakfast table this weekend, look no further. Have a good weekend, everyone!


  1. Posted October 12, 2012 at 12:39 PM | Permalink

    Gorgeous coffee cake, I love the blackberries and that crumble topping!

  2. Posted October 12, 2012 at 10:29 PM | Permalink

    The cake looks delicious and is beautiful too!

  3. Posted October 13, 2012 at 9:31 AM | Permalink

    This is gorgeous!

  4. Posted October 13, 2012 at 10:29 PM | Permalink

    Your recipes and photos are always so tempting. This one I’ll have to make!

  5. Diane
    Posted October 14, 2012 at 12:18 AM | Permalink

    Does this work work frozen blackberries that have thawed? Not too many fresh in Alaska.. 🙂

    • Laura
      Posted October 14, 2012 at 6:03 AM | Permalink

      Diane, I think that would be fine. Let me know how it turns out!

  6. Sue
    Posted October 14, 2012 at 6:45 PM | Permalink

    I made this with chopped fresh apple and with some cinnamon and allspice in the cake and topping (can’t have apple without cinnamon) – it was a hit 🙂

  7. Posted October 15, 2012 at 10:24 AM | Permalink

    This is a stunning picture. I can’t wait to try out the recipe!

  8. Posted October 18, 2012 at 2:23 PM | Permalink

    How I love a sour cream coffee cake. Great idea with the blackberries!

  9. Posted January 29, 2013 at 9:34 PM | Permalink

    Made this tonight and it was really good. I didn’t have almonds so I added a bit of coconut to the crumble. It was quite spongy, so I think I over mixed it a little, but it tasted great!

    • Laura
      Posted January 30, 2013 at 6:53 AM | Permalink

      Coconut sounds like a great addition!

  10. Veronica
    Posted February 2, 2013 at 4:26 PM | Permalink

    I added almond extract instead of the vanilla. Soo good! Also very pretty..

  11. Marcia
    Posted February 10, 2013 at 8:28 PM | Permalink

    This coffee cake is very rich & moist. Did not have blackberries, so used frozen cherries & no almonds, so used almond extract. This is one recipe I will definitely make again.

  12. Lindah
    Posted March 1, 2013 at 4:04 PM | Permalink

    Great pictures I’m drooling all over my ipad! Lol
    I want to make this tonight, just don’t have a spring pan, but i do have regular cake pans…..can I use a bunt cake pan….or a 8inch or 10inch round cake pan?
    Thanks in advance 🙂

    • Posted March 1, 2013 at 4:41 PM | Permalink

      I think a round cake pan would work, but do a layer of parchment paper on the bottom – and grease well so it won’t stick.

  13. Shannon
    Posted March 30, 2013 at 1:12 AM | Permalink

    This recipe looks amazing! I am going to try it for an Easter brunch. Would it work in a rectangular glass baking dish? And would that change the baking time?

    • Posted March 30, 2013 at 10:19 AM | Permalink

      I’m sure it would be fine in a glass baking dish, but not sure how it would effect the cooking time. I’d start checking at 30 minutes, and go from there!

  14. Posted April 1, 2013 at 2:05 PM | Permalink

    I love, love, love blackberries! There aren’t many recipes out there using them, so this is a welcome addition. And I’ll take any excuse to eat cake for breakfast!

  15. Posted April 24, 2013 at 9:31 AM | Permalink

    This coffee cake looks amazing! I want some right now! This is pinned and I plan on making it as soon as I get the ingredients. Fabulous! Krista @ A Handful of Everything

  16. Posted April 29, 2013 at 9:28 PM | Permalink

    what a beautiful cake. thanks for the recipe!

  17. Posted May 20, 2013 at 3:59 PM | Permalink

    Hi Laura!

    When I saw that this cake was made with sour cream I just had to try it. Not only have I wanted to start baking with yogurt or sour cream, I love backberries too :D.

    Your pictures are so well organized, I love how the color of the plate matches the color of the cake!

    The cake tasted great when I made it using this recipe. It was really good with coffee as the crumbs on the top are so sweet. Here’s how it turned out in case you wanted to see:!blackberry-sour-cream-cake-/c1p95

    Thanks for sharing the recipe,

  18. Posted October 26, 2013 at 9:22 AM | Permalink

    This cake is gorgeous! Beautiful photo too!

  19. Carol
    Posted January 7, 2014 at 1:50 PM | Permalink

    This is wonderful, I used frozen strawberries!

  20. Jennifer
    Posted March 14, 2014 at 3:09 PM | Permalink

    May I replace the sour creme with Greek yogurt?

    • Posted March 14, 2014 at 3:33 PM | Permalink

      Jennifer, I think that would probably work just fine.

  21. Annelise
    Posted March 23, 2014 at 8:26 AM | Permalink

    I made this for a family gathering, it was delicious! Not too sweet and the lime topping really works well with the blackberries. Served it with real whipped cream. This recipe is going into my “keepers” list for sure.

    • Posted March 23, 2014 at 5:42 PM | Permalink

      So glad you enjoyed it! Thanks for taking the time to stop by and comment.

  22. Elizabeth
    Posted April 2, 2014 at 9:02 AM | Permalink

    Made this last night using sugar and egg substitutes for the cake batter. The flavor of the finished cake was lovely (that little bit of lime gave a subtle flavor kick), but the cake was dense, spongy, and flat. I know my way around the kitchen so I suspect the substitutes just didn’t work well here. I will make it again (as written). Beautiful photos!

  23. Tania B
    Posted August 15, 2014 at 12:02 AM | Permalink

    I just made this cake using blackberries, raspberries & blueberries. I can’t wait to try it! But I wanted to know if I should refrigerate the cake since it has fresh berries?

    • Posted August 15, 2014 at 10:10 AM | Permalink

      I don’t refrigerate it (doesn’t last much longer than a day or two with my crew), but you certainly can if you’d like to.

  24. helen
    Posted February 1, 2015 at 9:48 PM | Permalink

    tq for this nice taste very good.

  25. Kim
    Posted April 4, 2015 at 10:05 PM | Permalink

    I baked the cake for 65 minutes and it was still raw in the middle…falling about 5 minutes after coming out of the oven. I followed the recipe exactly. What was done tasted great! Any thoughts or suggestions?

    • Posted April 14, 2015 at 8:40 AM | Permalink

      I’d say use your best judgement next time, if a cake looks raw in the middle – it’s probably still raw in the middle. Ovens vary, what might be 65 minutes in mine mine might be 80 minutes in yours. The toothpick trick in the center of the cake can always be counted upon for testing!

  26. Donna
    Posted April 12, 2015 at 10:56 AM | Permalink

    Making this as I write. Made a few adjustments because of what I had on hand. Added ricotta cheese mixed with lemon to Greek yougurt no sour cream and only 1/2 cup Greek yogurt. No fresh berries so used beautiful blackberry preserves from farmers markert. Smells wonderful!

  27. Sarah O.
    Posted June 29, 2015 at 12:30 PM | Permalink

    I made this cake last night to bring in to my coworkers, and it came out excellent! Everyone loved it. I did get annoyed because my crumble toppings always melt in the oven – they never stay crumbly. Still delicious, but not as pretty. What am I doing wrong?

    • Posted July 1, 2015 at 9:47 AM | Permalink

      Hrm, maybe you’re not working the crumble enough? If the chunks of butter were bigger, they’d melt – and maybe explain some flatness issues? Good luck, try again with a different fruit! 🙂

      • Sarah O.
        Posted July 1, 2015 at 2:47 PM | Permalink

        My thought was that maybe my butter was too soft, but I reasoned that even frozen butter will melt in the oven. Maybe I was short on flour? Either way, I’ll let you know if I figure it out.

  28. Sofiah balfas
    Posted December 21, 2015 at 6:36 AM | Permalink

    I am celiac desease. I made this cake with my own gluten free four. Great and wonderfull cake. Thank you so much.

  29. Roy
    Posted June 30, 2016 at 11:56 AM | Permalink

    Hi..I just chanced upon this recipe. Planning on trying it out over the weekend. I am a novice baker…just wanted to make sure that there is indeed no butter int he cake batter?

    • Posted August 2, 2016 at 10:13 AM | Permalink

      No butter in the cake – the sour cream acts as your fat. There’s butter in the crumble topping, though!

  30. Miriam Gwin
    Posted February 3, 2017 at 10:18 PM | Permalink

    If you use frozen berries, should I thaw them first?

  31. Beth
    Posted June 24, 2017 at 3:46 PM | Permalink

    This recipe is amazing, my family had just pick fresh blackberries but I don’t have quite enough so I added some peaches. It turned out Wonderful!!! I am so done a simple powdered sugar glaze to drizzle over the top before serving. Thank so much.

  32. Angie
    Posted December 16, 2018 at 8:26 AM | Permalink

    This was so easy and delicious preparation is minimal just needs time to cook and I would add double crumble just because I like a lot.. definitely making it again!

One Trackback

  1. By Blackberry Crumb Cake on April 9, 2013 at 12:32 AM

    […] {recipe from thydeandthyme} {for the crumb topping} 1 cup all purpose flour 2/3 cup sugar 1 tsp lime zest 8 tbsp. unsalted […]

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