blackberry {sour cream} coffee cake.

It’s time for blueberry sour cream coffee cake to take a back-seat.

Because there’s a new coffee cake in town.

It’s not that I have anything against the blueberry version. I actually quite like it. Anyone who knows me also knows that I adore blueberries. I eat them like candy, I eat them in smoothies… I love my blueberries.

And probably because of that, I like the idea of switching up a coffee cake to include blackberries instead. The next time you get your hands on a package of those lusciously fat, sweet blackberries, I highly encourage you to give this cake a try.

It was a huge hit at my brunch. The cake itself is so perfectly moist and tender, and the streusel topping is lovely – something that I find to be a crucial component of any coffee cake. But my favorite part might just be the way that the blackberries are strategically placed around the edges of the cake after you pour half of the batter in. This way, you can see them along the edges once the cake comes out. I’d never thought to bake a coffee cake in a springform pan, but that was part of what attracted me to this recipe, and I’m so glad it did.

Anyone else ever cook a recipe from Katie Lee? I love that she summarizes her food style with her three c’s—casual, comfortable with a touch of couture. I say this coffee cake fits the bill.

Blackberry Sour Cream Coffee Cake

Adapted from Katie Lee 

Topping:

• 6 tablespoons (3/4 stick) unsalted butter, melted
• 3/4 cup brown sugar
• 1 cup chopped walnuts
• 1 tablespoon cinnamon
• 2 tablespoons all-purpose flour

Cake:

• 3 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 4 eggs, at room temperature
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 2 cups fresh blackberries {you could use frozen in the cake, just not as garnish}

Glaze:

• 1/2 cup confectioners’ sugar
• 2 tablespoons milk
• 1 tablespoon fresh lemon juice

For the topping: In a bowl, combine the melted butter, brown sugar, walnuts, cinnamon, and flour. Set aside.

Preheat the oven to 350 degrees F. In a mixing bowl, sift the flour with the baking powder, baking soda, and salt. Set aside.

Using an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time. Mix in the sour cream and vanilla. Slowly add dry ingredients, taking care not to overmix.

Pour one half of batter into the prepared pan. Sprinkle 1-1/2 cups of the blackberries evenly over the batter, being sure to place them on the edges of the pan. Pour the remaining batter over the blackberries. Sprinkle with the topping. Bake 50 to 60 minutes. Cool completely on a wire rack and remove from springform pan. Transfer to serving plate and drizzle with glaze. Garnish with the remaining fresh blackberries.

For the glaze: Whisk all ingredients together until smooth. Drizzle over the cake.