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Sunday, March 13, 2016

Blackberry Filled Coffee Cake

I always pick lot of blackberries when they are ripe and freeze them for the winter months.  Now I happen to have quite a few bags of frozen berries just waiting to be used up.  Tomorrow I need to provide a snack for our staff room, so this seemed the perfect match.  I just doubled the recipe and baked it in a 13 x 9 pan.  If you do not like the tartness of the blackberries, sprinkle a tablespoon over sugar over the top of them.

  • 1 3/4 cups all purpose flour
  • 3/4 cup brown sugar, packed
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup unsalted butter, softened and divided
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 tsp. vanilla
  • 2 eggs
  • 1/3 cup buttermilk
  • 12 oz. container fresh or frozen blackberries
  •  Crumb Topping:
  •  2 1/2 Tbsp. unsalted butter,softened
  • 1/3 cup all purpose flour
  • 1/3 cup brown sugar
  • 1/4 tsp. cinnamon
Cream sugar and half the butter.  Add vanilla and eggs.  Add flour, baking powder, salt, cinnamon, and nutmeg.  Slowly mix in the buttermilk.
Spray an 8 x 8 pan.   Put half the dough into the pan.  Top with blackberries.  Top with remaining dough.  Make crumb topping by mixing all ingredients together.  Sprinkle on top.  Bake at 350 degrees for 35-40 minutes.

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