BLACKBERRY COFFEE CAKE

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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.

Ingredients you will need:

Super moist yellow cake mix

Butter

Eggs

Milk

Sour cream

Fresh blackberries

White granulated sugar

Ground cinnamon

Pecans or walnuts

Powdered sugar

Equipment you will Need:

Large bowl

Small bowl

Mixer

10 inch bundt pan

Cooking spray

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. TSLCBlackberryCoffeeCake1

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Print Recipe
4.8 from 5 votes

Blackberry Coffee Cake

Add this great Blackberry Coffee Cake to any brunch!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Blackberry Coffee Cake

Ingredients

  • 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

Glaze:

  • 2/3 cup powdered sugar
  • 2 to 3 tablespoons milk

Instructions

  • 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.
  • 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

Glaze Instructions

  • Whisk together and drizzle over cake.

Notes

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.

 

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26 Comments

  1. Patti Jensen says:

    do you need to use a bundt pan?

  2. This recipe looks amazing!

    I wish there was a way to get the Blackberry flavor without having to use the seeds. I love blackberries but I can’t deal with the crunch.

    Ideas??4 stars

  3. Mary Ann Jenkins says:

    How does this freeze?

  4. susan shelton says:

    I just made this with blueberries instead of blackberries ,because that’s what I had on hand, and my cake mix was golden vanilla rather than yellow.
    Otherwise I followed the recipe as written.
    Someone else had asked about the need to dust the berries with some flour to keep them from sinking, but the batter was quite thick, so that was definitely not a problem for me.
    It turned out wonderfully! We’re going to enjoy this for breakfast, snacks, and desert!
    Thank you for this recipe!5 stars

  5. Gayle Shepherd says:

    Could I use blackberry pie filling for the cake . I cannot eat the seeds and would love to make the cake. what would you sugest. Thanks. It looks so good

  6. Carolyn Crews says:

    My 17 year old granddaughter that lives in California wants to learn how to cook Southern. This will be perfect.5 stars

  7. Cathy Keelen says:

    Have made your blackberry coffee cake several times & received wonderful compliments! I would like to make it this fall using diced apples. Do you think I need to make any adjustments? Just want it to be moist & tasty like the original. Thanks, Cathy

    • The Southern Lady says:

      Hi Cathy, I have not made this cake using apples but think you should be o.k. with the recipe as it stands. Thank you for trying our recipes. We are happy you are enjoying this one. Let us know how the cake turns out for you.

  8. Pingback: What’s Cooking Wednesday July 24, 2019 | Librariandoa 2.0

  9. 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.

  10. 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.

  11. Brenda Keilman says:

    looks delicious, can’t wait to try!

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

  13. 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.5 stars

  14. B.J. BROOKS says:

    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.

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

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

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Southern Cooking

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Tips, tricks & recipes to cook Southern food just like Grandma used to!