BLACKBERRY BUCKLE COFFEE CAKE
I love adding fresh berries to my coffee cake for an elevated breakfast treat. They hold their shape beautifully when baked. Toasted almond flour adds flavor to a barely sweet streusel topping.
Provided by Dan Langan
Categories dessert
Time 1h45m
Yield 12 to 15 servings
Number Of Ingredients 19
Steps:
- Preheat the oven 350 degrees F.
- For the streusel: Whisk the flour, almond flour, granulated sugar, brown sugar and salt together in a medium bowl. Use your fingertips to work the softened butter into the dry ingredients until sandy. Set aside
- For the cake: Line a 9-by-13-inch baking pan with parchment paper and spray the paper with baking spray.
- Mix the butter, oil, granulated sugar, brown sugar, lemon zest, baking powder, salt and vanilla on low speed with an electric mixer fitted with a paddle attachment until combined. Raise the speed to medium and mix until fluffy, about 2 minutes. Scrape the bowl and paddle. Add 1 egg and mix on medium speed for 30 seconds. Add the second egg and mix for another 30 seconds. Add a third of the flour to the bowl and blend on low. Add half the buttermilk, blending on low. Add another third of the flour, then the remaining buttermilk. Scrape the bowl. Add the remaining third flour and mix just until combined.
- Spread the batter into the prepared pan. Scatter half of the blackberries on top and push them into the batter. Sprinkle the streusel over the batter. Scatter the remaining blackberries on top and push them into the crumble just a bit. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-48 minutes. Cool the cake completely on a wire rack. Remove it from the pan before slicing and serving.
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Miruna Grindu
[email protected]This coffee cake is the perfect combination of sweet and tart. The blackberries add a wonderful pop of flavor.
Md:monju Miya
[email protected]This cake is so good! I've made it several times now, and it's always a hit.
Rob Bertram
[email protected]I've tried many blackberry buckle recipes, and this one is by far the best. The cake is moist and flavorful, and the blackberries are perfectly tart.
James Shaw II
[email protected]This coffee cake is a great make-ahead breakfast or snack. It's also perfect for potlucks and parties.
Emily Kennedy
[email protected]This cake is a delicious way to use up fresh blackberries. The cake is moist and flavorful, and the blackberries add a wonderful tartness.
esther obi
[email protected]5 Stars! This was such a good cake. I used fresh blackberries from the yard and they turned out great.
Karem Khan
[email protected]This cake is so easy to make, and it always turns out perfect. I love that I can use fresh or frozen blackberries.
Jenn
[email protected]I made this cake for a potluck, and it was a huge success! Everyone loved it.
Kasamba Musilimu
[email protected]This is the best coffee cake recipe I've ever tried. The blackberries give it such a unique and delicious flavor.
ann per
[email protected]I've made this cake several times now, and it's always a hit! My friends and family love it.
Millicent Mahmud
[email protected]The cake was easy to make and turned out perfect! I used fresh blackberries from my garden, and they were so delicious in the cake.
swag man
[email protected]This coffee cake is so moist and flavorful! The blackberries add a wonderful tartness that balances out the sweetness of the cake. I will definitely be making this again!