Blackberry & Lemon Coffee Cake

Yield: 12-18 servings

This Blackberry Lemon Coffee Cake is great for brunch, but it could double as a dessert! It's not overly heavy - and the berry and citrus flavor pairs well with the cake.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

For the batter

2 large eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup sour cream
juice of 1 lemon (about 3 tablespoons)
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
zest of 2 lemons

For the topping

12 ounces fresh blackberries, halved or quartered
2 tablespoons butter, melted
1 cup brown sugar, packed
2 teaspoons ground cinnamon
3 tablespoons all-purpose flour

For the vanilla icing

1 tablespoon salted butter
1 teaspoon vanilla extract
3/4 cup powdered sugar
2-3 teaspoons milk

Instructions

Preheat oven to 350°F and spray a 9-Inch spring-form pan with non-stick cooking spray. Set it aside.
In a large bowl, beat the eggs with an electric mixer for about two minutes. Add the milk, oil, vanilla, sour cream, and lemon juice. Mix until thoroughly blended. Stop the mixer and add flour, sugar, baking powder, salt, baking soda, and lemon zest. Continue to mix until it is well combined.
Pour into prepared pan and set aside.
Place the blackberries on top of the batter. Swirl gently with a knife making an "s" shape in one direction, then turning the pan a quarter of a turn and making another "s" shape.
In a medium bowl, stir in the melted butter, brown sugar, cinnamon, and flour. Spoon the topping evenly over the batter.
Bake in preheated oven for 55-60 minutes or until golden brown. Allow to cool for 10 minutes then loosen the side from the pan and remove. (Run a knife along the edge if necessary).
While the cake is cooling, melt the butter in the microwave. Add the vanilla. Slowly stir in the powdered sugar (it will be crumbly, but don't worry). Add the milk, one teaspoon at a time, whisking until you get a smooth and creamy consistency. Drizzle the vanilla icing on top of the cake.
Slice, serve, and enjoy!

Notes

You may choose to eat this warm ..... or let it cool to room temperature. The choice is yours!
Cover the coffee cake with plastic wrap or foil to prevent the cake from drying out.
Cover and store any leftovers at room temperature for up to 2 days or refrigerate for up to 1 week.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 440Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 46mgSodium: 235mgCarbohydrates: 70gFiber: 3gSugar: 42gProtein: 6g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.