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!
Blackberry Sour Cream Coffee Cake
For the crumb topping:
½ cup all-purpose flour
1/3 cup sugar
1/2 tsp lime zest
4 tbsp. (2 oz.) unsalted butter, melted and cooled slightly
1/2 cup sliced almonds
For the cake:
1 3/4 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 cup sour cream
1 tsp. vanilla extract
2 cups fresh blackberries
Preheat the oven to 350? F. Lightly grease and flour and 10-inch springform pan. To make the crumb topping, combine the flour, sugar and lime zest in a small bowl and mix to combine. Pour in the melted butter and mash with a fork until the mixture is crumbly. Set aside.
To make the cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. In a 2-cup measuring cupl, whisk together the eggs, sour cream and vanilla until well blended. Make a well in the center of the flour mixture and pour in the liquid ingredients. Fold together gently until evenly combined and no streaks remain, being careful not to over mix. Pour the the batter into the prepared pan in an even layer. Dot the top of the batter with the blackberries. Sprinkle the crumb topping evenly over the berries. Sprinkle sliced almonds over the crumble.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 38-42 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve warm or at room temperature, cut into wedges.