Blackberry Lemon Coffee Cake

Written by on in Cakes

If your looking for a great summer treat then this Blackberry Lemon Coffee Cake is the perfect choice. It is light and fluffy and full of great summer flavor.

I really enjoy the flavors of summer. Maybe I’m just partial because I love the warmer weather but you have to admit the light, bright flavors of summer lend to delicious satisfying meals without leaving you feeling weighed down and tired. Lemon is the perfect example of a summer flavor. It’s bright and tangy and goes great with a multitude of flavors. I love adding lemon to meals and desserts because it brings a lightness to the dish that I truly enjoy. Berries are another great summer flavor, strawberry, blueberry, raspberry and blackberry are a great addition to recipes as well. They bring a natural sweetness to dishes, not to mention extra moisture that can be perfect for cakes and cookies. This year I had a bumper crop of berries in the yard. They were sweet and juicy, perfect for snacking as is ( the chipmunks were enjoying them as well ) or adding to recipes. The best thing is that my two favorite summer flavors go great together, I would even say they complement each other. Lemon and any one of the berries I grow make a great addition to any recipe.

Now being that my blackberries were at their ripest, I chose to use them for a cake that I wanted to serve for a brunch. Between the tangy lemon flavor of the cake, the juicy blackberries and the sweet crunchy topping it was a delicious choice to add to my brunch table but I would also serve it as a light dessert after any meal as well. It was the perfect way to utilize my favorite summer flavors.

How To Make Blackberry Lemon Coffee Cake

Start by preheating the oven to 350º. Spray a 9” spring form pan with cooking spray and set it to the side.

Add the eggs to a large mixing bowl and beat using a hand mixer until light in color about 3 minutes. Add the greek yogurt, avocado oil, granulated sugar, milk, lemon juice and vanilla extract and continue beating until completely combined.

To a separate large mixing bowl add the all purpose flour, baking powder, baking soda, salt, lemon zest and ground cinnamon and whisk until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix. Over mixing will cause your cake to become dense rather then light and fluffy.

Pour half the batter into the prepared spring form pan and top with half of the blackberries, you can use fresh or frozen. I actually used blackberries from the garden that I froze, to give me more time to use them. Repeat with the remaining batter and the rest of the blackberries.

To prepare your crumb topping, add the flour, brown sugar and cinnamon to a small mixing bowl and whisk together to combine. Pour in the melted butter and mix using a fork until pea sized crumbs form.

Evenly sprinkle crumb mixture over cake then place in the preheated oven and bake for 50 to 60 minutes or until crumbs are golden brown and toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool before serving.

Blackberry Lemon Coffee Cake

Ingredients

For The Cake:

  • 2 Large eggs
  • 1/2 Cup plain greek yogurt
  • 1/2 Cup avocado oil or vegetable oil
  • 1 Cup whole milk
  • 1 Cup granulated sugar
  • 1 Teaspoon pure vanilla extract
  • 3 Tablespoons fresh squeezed lemon juice
  • 3 Cups all purpose flour
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon salt
  • Zest of 2 lemons.
  • 2 Cups of fresh or frozen blackberries

For The Crumble Topping:

  • 2/3 Cup all purpose flour
  • 1/2 Cup brown sugar
  • 1 Teaspoon ground cinnamon
  • 6 Tablespoons unsalted butter melted.

Instructions:

  1. Preheat the oven to 350º. Spray a spring form pan with cooking spray and set to the side.
  2. Add the eggs to a medium bowl and beat using a hand mixer until light in color, about 3 minutes. Add the greek yogurt, avocado oil, granulated sugar, milk, lemon juice and vanilla extract. Continue mixing until completely combined.
  3. To a separate large mixing bowl whisk together the all purpose flour, baking powder, baking soda, cinnamon, salt and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour half of the batter into the prepared spring form pan and top with half of the blackberries. Repeat with the remaining batter and blackberries then set to the side to prepare the topping.
  5. To prepare the crumb topping add the all purpose flour, brown sugar, and cinnamon to a small bowl and mix to combine. Add the melted butter and mix until pea sized crumbles form. Sprinkle crumble over the top of the batter and place in the preheated oven and bake for 55 to 60 minutes or until crumbs are golden brown and toothpick inserted in the center comes out clean. Remove from oven and allow to cool before serving.
  6. Enjoy.