Blackberry Coffee Cake with Streusel Topping

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Blackberry Coffee Cake with Streusel Topping Blackberry Coffee Cake with Streusel Topping

Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

butter for coating pan

1/3 cup all purpose flour
1/4 cup granulated sugar
2 tablespoon packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold unsalted butter

1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter
1/2 cup granulated sugar
1   large egg
1 teaspoon vanilla
1/3 cup milk
1 1/2 cup frozen blackberries


Preheat oven to 350 degrees.  Butter an 8-inch square pan; set aside. 

For the topping, in a large bowl, stir together the flour, sugar, brown sugar and cinnamon. Using a pastry cutter or your finger, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use. 

For the cake; in a medium bowl, whisk together the flour, baking powder, ginger and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and the milk until just combined.

Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45 to 60 minuets or until a toothpick inserted in the center of the cake comes out clean. Transfer to wire rack to cool slightly before serving.

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Reader Comments:


Great simple recipe. I subbed coconut oil for the butter and almond milk for the milk because I didn't have those things in the house and was out of cinnamon and it was still amazing. My boyfriend is begging me to make it again. I used fresh grated ginger too. Another great use for hand picked berries in the summer.

By Jocelyne on July 17, 2013


Thank you Paula, Just baked this for hubby and he ate three pieces before coming up for air...The only exception is that I used Pamela's Baking Mix because I am gluten intolerance...other than that this is the best Strudle Cake I have made so, time is will try with apples and pecans...

By ARBessah on May 12, 2012


I just baked the Blackberry Coffee Cake this morning and brought it to a ladies' Bible study. Everyone (including me) loved it!!!

By Nina Braciliano on March 15, 2012


Absolutely loved this. I used mixed berries. Served with whipping cream. Difinitely will add to my favorites.

By Sunny Leckenby on April 07, 2011


Paula I love your recipes. Whenever I can I will use one them. Love the LadyBird Cake. So I am sure that this recipes will be just as wonderful. Loven Blackberries and peaches. My man loves peaches so I am going to try the pie first. Anyway love your show as well. A recipe for a peach cobbler would be great.

By kimi fry on February 04, 2011


This is a keeper! I don't care much for blackberries BUT I just made this and it is wonderful.

By cori bran on January 20, 2011


Absolutely delicious. Great way to use your frozen blackberries. Will definitely recommend to friends and family.

By Anonymous on June 29, 2010


Very easy to make and the ginger gives it a kick to give it that slightly different flavor. My husband doesn't like blackberries but he sure liked this recipe! Butter definitely needs to stay cold for the topping or it may become one big clump when warm. Overall very tasty!

By Anonymous on June 10, 2010

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