FFf Eclectic Red Barn: Blackberry Streusel Nut Coffee Cake

Sunday, April 21, 2019

Blackberry Streusel Nut Coffee Cake

Blackberry Streusel Nut Coffee Cake 

There is just something about coffee cake in the morning, don't you agree? I have made this coffee cake many times but have always made it with blueberries. You can find that recipe here.


Eclectic Red Barn: Blackberry Coffee Cake


However, when I was at the store, they had organic blackberries on sale cheaper than the regular ones. So I thought I would try them in this coffee cake. The result was great. 


Eclectic Red Barn: Blackberry Streusel Nut Coffee Cake

I love blackberries but don't often use them in baking. However, I love them in pancakes. I drop a few on top of the batter in the pan and yummy! Have you ever tried them in pancakes? You really should sometime.

Recipe                                                      Print


Blackberry Streusel Nut Coffee Cake


blackberry coffee cake with border.jpg

Ingredients:

  • 1 1/2 cups packed brown sugar
  • 1 cup coarsely chopped walnuts
  • 2  teaspoons ground cinnamon
  • 1 8 - ounce carton dairy sour cream
  • 1 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 cups fresh or frozen blackberries, thawed

Directions

  1. Preheat oven to 350 degrees F. For topping, in a small bowl, combine brown sugar, nuts, and cinnamon. Set aside. In another small bowl, stir together sour cream and baking soda. Set aside. Grease a 13x9x2-inch baking pan. Set aside.
  2. In a large bowl, combine granulated sugar and softened butter; beat with an electric mixer on medium speed until well mixed. Beat in eggs and vanilla until well mixed. Add the flour and baking powder; beat until well mixed. Add the foamy sour cream mixture; beat until well mixed.
  3. Spread half of the batter into the prepared pan. Sprinkle blackberries over batter. Sprinkle half of the topping over the blackberries. Carefully spread remaining batter over the topping; sprinkle remaining topping over the batter.
  4. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Drizzle with Powdered Sugar Icing. Serve warm, or cool on a wire rack.
Powdered Sugar Icing
Ingredients:
½ cup sifted powdered sugar
2 teaspoons milk, plus additional for drizzling consistency

9 comments :

  1. I haven't tried them in pancakes before but good idea and I love blackberries. Hands down one of my favorite fruits.

    ReplyDelete
    Replies
    1. Suchot,
      I love blackberries too and always used blueberries on pancakes, but once when I only had blackberries I tried them and that was it - in love.
      Thank you so much for stopping by. Hope you have a great week.
      Hugs,
      Bev

      Delete
  2. Bev,
    These look so good!! Thanks so much for always stopping by and for your sweet comments!!
    Hugs,
    Debbie

    ReplyDelete
    Replies
    1. Debbie,
      Thank you for your sweet comment on my blackberry streusel coffee cake. It is one of my favorites.
      Good luck with your surgery on Monday.
      Hugs,
      Bev

      Delete
  3. This looks so good! I haven't really tried cooking with blackberries before, but now I'm going to have to!

    Saw this post on the You're the Star blog hop.

    ReplyDelete
    Replies
    1. Dawn,
      I didn't use to use blackberries in cooking but once I started, I love to use them. I hope you like this recipe. I also love them in pancakes.
      Hugs,
      Bev

      Delete
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    ReplyDelete
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    ReplyDelete

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