Blackberry or Sour Cream Coffee Cake

Thursday, May 12, 2016
One of my favorites times of the year and childhood

memories were off to pick blackberries or raspberries.


Then cakes, cobblers, and jams that came out of mom's kitchen.


Here was the first recipe I remember we had at the beginning of the season.


A delicious buttery scratch cake with whipped cream and just a hint of cinnamon made us know summer is near.


Here are two favorite recipes, one is blackberry coffee cake and the other a cinnamon sour cream coffee cake.


Scroll down for both of these easy recipes.




















Blackberries and Sour Cream Cake Recipe



Cake Mixture


2 cups flour

4 tablespoons baking powder

3/4 cup milk

1/4 teaspoon salt

5 tablespoon melted butter








Blackberry Mixture


1 cup blackberries

5 tablespoons sugar

1/2 teaspoon cinnamon

4 tablespoons water

1 tablespoon flour

note: cinnamon is optional



In a small bowl toss berries with water, cinnamon, flour, and sugar. Set aside.



In another bowl add flour, milk, butter, baking powder, and salt, mix all together.



In a small rectangular pan or pie plate, add 1/2 the batter on the bottom of the greased pan. Add berry mixture on the dough batter and top with remaining scattering the batter top with cinnamon sugar. Bake at 400 till golden brown check after 30 minutes. Serve with whipped cream or french vanilla ice cream.



Sour Cream Coffee Cake



1 1/3 cups all-purpose flour
3/4 cup light brown sugar packed
1 tablespoon cinnamon
1/2 teaspoon nutmeg
3/4 cup butter melted


Ingredients for this cake



1/2 cup butter room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup sour cream


Cinnamon Streusel

Combine the flour, brown sugar, cinnamon, nutmeg, and butter in a medium bowl.

Mix together with a fork until clumps are formed.


Preheat oven to 350 degrees and grease a small round or square cake pan.

Place the flour, baking powder, and cinnamon in a bowl set aside.

Cream in another bowl, the butter, and sugar until light and fluffy.

Add the eggs and vanilla and mix well, scraping down the sides of the bowl as needed.

Add the flour mixture.

Add the sour cream you can substitute low fat or even yogurt if watching calories.

Pour half of the cake batter into the pan, sprinkle with cinnamon streusel over the batter then repeat.


Bake for 35 minutes browned.

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