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Blackberry Blueberry Sour Cream Coffee Cake
This soft, moist and tender coffee cake is packed full of flavor with sour cream and a layer of juicy blueberries and blackberries through the middle. It's topped with a buttery brown sugar streusel and vanilla glaze. It's a staple recipe for brunch!
Ingredients
Crumb topping:
- ⅓ cup (50g) all-purpose flour
- ¼ cup (55g) packed light brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoon (42g) unsalted butter, soft but cool and cut into pieces
- pinch of salt
Cake batter:
- 1 ⅓ cups (190g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoon (84g) unsalted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 2 large eggs, at room temperature
- ¾ cup (180ml) full-fat sour cream, at room temperature
- ¾ cup (100g) fresh or frozen blueberries
- ¾ cup (100g) fresh or frozen blackberries*, cut in half if very large
*Note: you can replace blackberries with more blueberries
Icing:
- ⅓ cup (40g) powdered confectioner's sugar, sifted
- 2-3 teaspoons (10-15ml) milk
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch square baking pan (9-inch square is too big for this recipe) with parchment paper. I usually use this square pan or this square pan.
- Make the crumb mixture. Combine the flour, brown sugar, cinnamon and salt in a medium bowl. Add the butter and rub it in with your fingertips (or use a food processor) until the mixture resembles crumbs. Cover the bowl and set aside.
- Make the cake batter. Combine flour, baking powder, baking soda and salt in a large bowl and whisk to blend well. Combine soft butter, brown sugar, granulated sugar and vanilla in a large bowl and best using an electric hand mixer for about 2 minutes until smooth, creamy and a bit pale and fluffy. Add the eggs one at a time and beat well after each addition until evenly incorporated. Mix in the sour cream. Add the dry ingredients and fold them in gently. The batter will be thick. Do not over-mix.
- Spoon about two-thirds of the batter into the pan and spread it in an even layer. Scatter the berries evenly over the batter. Spoon the remaining batter over the blueberries in dollops and spread to an even layer the best you can. Use a small off-set spatula to to this. The batter will be really thick and it will be a little tricky to spread it over the bumpy berries, but just apply some pressure over the berries and spread it out. Some of the berries will still poke through because there isn’t that much batter left. It doesn’t have to be perfect. Sprinkle the crumb topping over the batter and lightly press it in.
- Bake for 35-50 minutes (depending on whether you use fresh or frozen berries) until a skewer inserted into the center comes out clean. The crumbs should be golden brown and the very middle of the cake shouldn’t be wet or doughy. If the top starts browning before the inside of the coffee cake is done, cover the pan loosely with foil for the remainder of the baking time. Allow cake to cool in the pan set on a wire rack for 15 minutes.
- Make the icing. Whisk all of the icing ingredients together and drizzle over the slightly warm cake. Serve cake warm or at room temperature.
