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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (114g) Recipe makes 8 servings |
||
| Calories 302 | ||
| Calories from Fat 54 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.1g | 9% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 41mg | 13% | |
| Sodium 142mg | 5% | |
| Potassium 99mg | 2% | |
| Total Carbohydrate 58.5g | 19% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 38.5g | ||
| Protein 4.3g | 8% | |
Blackberry Coffee Cake
By: Sue L
May 4, 2002
When I make this coffee cake, I have to start with twice as many blackberries as called for because I end up eating them as I go along. I love blackberries! 
SERVES 8
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup sugar
- 1 large egg, beaten
- 3/4 cup milk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/2 pint fresh blackberries, rinsed and drained
Directions
1
Preheat oven to 350°F.2
Mix together flour, baking powder and the 1 cup of sugar.3
Add the beaten egg, milk, melted butter and vanilla; mix until smooth.4
Mix together the 1/2 cup sugar and the blackberries, stirring to coat the berries evenly; set aside.5
Pour cake mixture into a well-greased 9" round cake pan.6
Top cake batter with sugared berries; swirl around gently with a spoon, leaving some on top.7
Bake at 350° for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean (if it hits a berry, try somewhere else).8
Cool in pan on a wire rack.
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- Course > Breads > Coffee Cakes
- Course > Breakfast
- Course > Desserts > Cakes
- Main Ingredient > Fruit > Berries
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Soup Fly *
On Feb 21, 2008
This was just ok for me. I didn't care for the texture of the cake itself, but the flavor was ok. Easy to make.
From: Chef #337745
On Aug 3, 2007
It was good, but not great, needs a bit of a kick, maybe a touch of lemon rind?
From: The Bakery Mouse
On Sep 15, 2007
I thought that this coffee cake was great because it was sweet, but not too sweet. I used 1/4 a cup of sugar to sweeten the berries, and that was enough. I also used a 8" square baking dish, which requires about 15 extra minutes of cooking time.
From: Janet Green
On Jan 2, 2005
I found this recipe 2 years ago when the blackberries were more abundant than I could pick. It works great with fresh and frozen. If you don't like a lot of purple to the cake, press the berries in instead of stirring. It's the best, a simple cake that's not too sweet. Great for breakfast and snacks.
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