BLACKBERRY COFFEE CAKE
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.
Blackberry Coffee Cake Ingredients Needed:
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
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. You can easily make this with fresh blueberries too. It’s a versatile cake and one your family will love.
- Not a fan of nuts, you can leave them out. Would rather use walnuts? Go right ahead
- You can use fresh blueberries too, it’s a very versatile cake.
- I believe this would work with a white cake mix as well, and would be really pretty.
- This cake doesn’t “need” the glaze but we do love the addition.
“I made this cake yesterday substituting fresh blueberries, which I had on hand, for the blackberries. It turned out great! So easy to make with a simple glaze that makes it perfect for breakfast, brunch or anytime. I will be making it again!” – Ally
“This cake was soo good! I followed the recipe exactly and it came out wonderful! I plan to make it for my friends baby shower! Thank you for your wonderful recipes. This is my favorite recipe site.” – Cheryl
“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!” -Susan
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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.
Video
Notes
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Do you know if you can find seedless blackberries in a can are just the juice? I cannot eat blackberries with seeds and I do love them. Thanks so much.
I have never seen that, only thing I have seen is seedless blackberry jam.
I am 82 years old and I love your recipes – I don’t have anything worthy of listing but I will miss your recipes terribly
Roberta our website and recipes are not going anywhere. This is just a free club we are closing entries too, it has nothing to do with our website. Glad you enjoy the recipes, they have been online for 14 years and will continue to always be.
I made this cake yesterday substituting fresh blueberries, which I had on hand, for the blackberries. It turned out great! So easy to make with a simple glaze that makes it perfect for breakfast, brunch or anytime. I will be making it again!
this cake look so yummy can’t wait to bake it,keep the great baking going on love it thank you
This cake was soo good! I followed the recipe exactly and it came out wonderful! I plan to make it for my friends baby shower! Thank you for your wonderful recipes. This is my favorite recipe site.
do you need to use a bundt pan?
It’s how I have always made it.
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??
You could try replacing it with seedless jam, but not sure how it would work.
How does this freeze?
I don’t know, I have never froze it.
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!
You are very welcome!
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
I have not tried it with pie filling but see no reason why it wouldn’t work for you, Gayle.
I have tried the blueberry pie filling, it turned out purple and mushie. Hubby and I didn’t like it.
My 17 year old granddaughter that lives in California wants to learn how to cook Southern. This will be perfect.
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
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.
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.
You can totally sprinkle some flour on them if you want, Jean.
If I use frozen berries, should I make any adjustments? And should I keep them frozen or thaw and drain? Thanks!
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.
looks delicious, can’t wait to try!
Could this be made with other berries? Looks so good but husband can’t eat blackberries.
I haven’t tried it with other berries, but I don’t see why you couldn’t.
I made it with blueberries because that’s what I had and it was delicious. i’d love so many of the recipes on this website.
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.
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.
Sounds perfect for Christmas morning! thanks so much! carol
I love all your recipes and I’m so grateful for some old ones I had lost. Thanks so much
Thank you Wanda! So happy you enjoy the recipes and have a great Thanksgiving.