Blackberry Coffee Cake {with lemon shortbread crumble}
Soft. Buttery. Delicious. This Blackberry Coffee Cake is easy to make, bursting with blackberries, and topped with a delicious lemon shortbread crumble.
Ingredients
Vanilla Bean Cake
- 3/4 cup (170g) Unsalted Butter Room temperature, softened
- 1/4 cup (60ml) Vegetable Oil such as canola or other flavourless oil
- 1 3/4 cup (350g) Granulated Sugar
- 2 Eggs room temperature
- 1 cup (225g) Plain Yogurt (2% m.f. or higher)
- 2 cups (240g) All-purpose Flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tsp Vanilla bean paste (or vanilla extract)
- pinch of salt flaked salt or sea salt
- 1 pint Fresh Blackberries
Lemon Shortbread Crumble
- 1/3 cup (40g) All-purpose Flour
- 1/4 cup (55g) Unsalted Butter softened, room temperature
- 1/2 cup (100g) Granulated Sugar
- Zest of 1 lemon
- pinch of flaked salt flaked salt or sea salt
Finishing/Garnish
- 1 tbsp Powdered Sugar
Instructions
- Preheat oven to 350F (325F convection bake). Butter all sides of a 9" springform pan (or square 9"x 9" baking pan - cook time will vary). Line bottom of pan with parchment paper round/square. Set aside.
- In a small/medium bowl, combine the ingredients for your lemon shortbread crumble (flour, butter, sugar, salt, lemon zest) with your clean hands until a mixture resembling wet sand forms. Set aside.
- In a large bowl with an electric mixer, cream together butter, oil, and sugar until light and fluffy (approx. 1-3 min). Add eggs, one at a time, followed by vanilla paste/vanilla extract, and yogurt. Mix until well combined. This is your wet mixture.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add dry mixture to the large bowl containing wet mixture. Stir gently until all flour is well incorporated into coffee cake batter. Stop mixing. This is your coffee cake batter.
- To your 9" springform pan, add 1/2 of your coffee cake batter. Top with all of your washed, fresh blackberries. Add the remaining half of your coffee cake batter. Top the coffee cake with all of your lemon shortbread crumble.
- Bake in oven set to 350F (325F convection bake) for ~70-80 minutes or until a toothpick inserted into the centre comes out clean. Let cool for 10 minutes in springform pan, then remove pan and place onto wire rack.
- Dust your coffee cake with powdered sugar.
- Cut, serve, and enjoy!
Notes
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below!
- Can I use Greek yogurt for this recipe? Yes! Mix just under 1 cup of greek yogurt with 2-4 tbsp milk/water to achieve a slightly thinner consistency before use
- To make this recipe gluten-free, simply substitute all-purpose flour (1:1) with your favourite gluten-free flour mix.
- To freeze, place your baked (and cooled) coffee cake, in a freezer bag for up to 3 months. To thaw, simply place it at room temperature for 1-2h.
Tried this recipe?Let us know how it was!