Wild Blackberry Coffee Cake Recipes

FRESH BERRY COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
• Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.
• In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
• Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
• Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.

BLACKBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Mix together flour, baking powder and the 1 cup of sugar.
• Add the beaten egg, milk, melted butter and vanilla; mix until smooth.
• Mix together the 1/2 cup sugar and the blackberries, stirring to coat the berries evenly; set aside.
• Pour cake mixture into a well-greased 9" round cake pan.
• Top cake batter with sugared berries; swirl around gently with a spoon, leaving some on top.
• Bake at 350° for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean (if it hits a berry, try somewhere else).
• Cool in pan on a wire rack.

BLACKBERRY COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In small bowl, mix all Blackberry Filling ingredients; set aside.
• 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.
• 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.
• 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.
• Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.

BLACKBERRY COFFEE CAKE

Steps:

• FOR THE TOPPING, stir together the sugar, walnuts, and cinnamon in a small bowl until evenly mixed.
• Set aside.
• PREHEAT THE OVEN to 350°F Butter a 9- by 13-inch baking dish.
• IN A LARGE BOWL, combine the flour, sugar, baking powder, and baking soda and stir to evenly mix.
• Add the sour cream, melted butter, and eggs, stirring gently until the batter is just evenly blended.
• Avoid overmixing or the cake will lose some of its lightness.
• POUR A GENEROUS half of the batter into the prepared baking dish, spreading it out evenly.
• Scatter the berries on the batter and pour the remaining batter over them, spreading it evenly (some of the berries may seem too close to the surface, but they'll settle during baking).
• Sprinkle the topping evenly over the batter and bake until nicely browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes.
• LET THE COFFEE CAKE cool slightly before cutting it into squares to serve.

BLACKBERRY COFFEE CAKE WITH STREUSEL TOPPING

Steps:

• 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, 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.