Blackberry Coffee Cake

Blackberry Coffee Cake

  • 25 Minutes Prep3 Hours 10 Minutes Total
  • 16 Servings
  • 305 Calories per Serving
Have you ever picked sun-ripened plump blackberries? You've just picked a great coffee cake to bake them in!

Ingredient List

Blackberry Filling

  • 1 1/4 cups frozen (thawed and well drained) blackberries
  • 1/2 cup finely chopped pecans
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Coffee Cake

  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups granulated sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 container (8 ounces) sour cream

Powdered Sugar Glaze

  • 1 1/2 cups powdered sugar
  • 3 to 4 teaspoons water


  1. Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
  2. In small bowl, mix all Blackberry Filling ingredients; set aside.
  3. In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
  4. Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
  5. Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
  6. Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.


  • Dripping with the juicy, sweet flavor of blackberries, this glorious coffee cake is a great make-ahead treat. Wrap it tightly, and tuck it away in your freezer for up to 2 months to serve when unexpected guests drop by.
  • For an extra-nutty crunch, sprinkle some chopped toasted pecans over the glazed cake.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 17g 0%, Saturated Fat 9g 0%, Cholesterol 65mg 0%, Sodium 160mg 0%, Potassium NC*, Total Carbohydrate 35g 0%, Dietary Fiber 1g 0%, Vitamin A 12%, Vitamin C 2%, Calcium 4%, Iron 6%, Vitamin D 0%, Vitamin E 0%, Thiamin 0%, Riboflavin 0%, Niacin 0%, Vitamin B6 0%, Folic Acid 0%, Vitamin B12 0%, Pantothenic Acid 0%, Phosphorus 0%, Magnesium 0%, Zinc 0%, Selenium 0%, Copper 0%, Manganese 0%

Other Nutrients (Amount per serving)

Calories 305, Calories from Fat 155, Trans Fat NC*, Monounsaturated Fat NC*, Polyunsaturated Fat NC*, Soluble Fiber NC*, Insoluble Fiber NC*, Sugars NC*, Protein 3g, Beta-Carotene NC*, Omega-3 NC*, Carbohydrate Choice 2, Starch 1, Fruit 0, Other Carbohydrate 1, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 3 1/2

* NC indicates a nutritional value has not been calculated, which is typically due to either insufficient nutritional data for an ingredient or an incomplete analysis.