Eclectic Red Barn: 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.

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

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

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.
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.
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.
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.