this post may contain affiliate links. Please read my disclosure for more information.

Print Friendly, PDF & Email


Your friends and family will love this Blackberry Coffee Cake and think you made it from scratch. It is easy to make and would make a wonderful dessert with coffee. I love it for breakfast. Blackberries are my favorite berry and I cannot leave them alone when they are in my house.

1 (15.25 ounce) box super moist yellow cake mix
1 stick or 8 tablespoons or 1/2 cup butter, melted
3 eggs
1/2 cup milk
1/2 cup sour cream
2 cups fresh blackberries
1/4 cup white granulated sugar
2 teaspoons ground cinnamon
1/2 cup chopped nuts, pecans or walnuts


In a large bowl using a mixer combine the yellow cake mix, butter, eggs, milk and sour cream. In a smaller bowl combine the blackberries, sugar, cinnamon and nuts. Gently mix together with a spoon. Spray a 10 inch bundt pan with cooking spray. Pour in the cake mix batter then gently swirl in the blackberries until covered. I use a kitchen knife to do this. See photos below. Bake in a preheated 350 degree oven for 55 to 60 minutes checking to make sure cake is done in center. Let cool 10 to 15 minutes and remove from cake pan. You can just sprinkle with powdered sugar or add the glaze recipe below. Enjoy!




2/3 cup powdered sugar
2 to 3 tablespoons milk

Whisk together and drizzle over cake.

Note: I have not tried this cake with frozen blackberries but see no reason why you could not use the frozen if thawed and drained well. Do not follow the directions on the cake mix box but use the directions above to make this cake.

This coffee grinder is my all time favorite and it is definitely worth the price. Check it out here! 


Be sure and Pin for later: The Southern Lady Cooks Blackberry Coffee Cake

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder


  1. The nuts and berries won’t sink to the bottom? I thought about sprinkling some flour on them I wouldn’t think that would hurt. Thanks for the recipes.

  2. If I use frozen berries, should I make any adjustments? And should I keep them frozen or thaw and drain? Thanks!

    • The Southern Lady says:

      If you check the recipe I say that I have not tried it with frozen berries but if I did, I would thaw and drain well, Laurie. That is the only adjustment I would make.

  3. Brenda Keilman says:

    looks delicious, can’t wait to try!

  4. Could this be made with other berries? Looks so good but husband can’t eat blackberries.

  5. I have to tell you that we really enjoyed the blackberry coffee cake. It was excellent; but, I do need to tell you that I forgot to put the 1/2 cup butter in it. I was so surprised that it came out very good. Told my husband that I left out the calories. But, I did want to let you know what I did.

  6. This Sounds so Delicious – Can’t wait to make this & the Sweet Potato Skillet Pie Recipes.
    Love all your recipes – I love Cooking & Collecting Cookbooks – I have over ( 2000 ) cb.
    Have a Great Evening… B.J.

  7. Sounds perfect for Christmas morning! thanks so much! carol

  8. I love all your recipes and I’m so grateful for some old ones I had lost. Thanks so much

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.