Blackberry Sour Cream Coffee Cake

Blackberry Sour Cream Coffee Cake, stacked with fork

My blackberry sour cream coffee cake is yummy breakfast cake fancied up with a purple swirl of blackberries! Use fresh or frozen berries ~ sour cream in the batter makes it extra luxe and totally company-worthy.

blackberry sour cream coffee cake with fork

A classic buttery coffee cake is one of the best reasons to get out of bed, like ever. And when you add sour cream and fresh blackberries into the mix, you’ve got a breakfast cake you can’t walk away from. Let’s make it!

I’m popping in for a quickie today because it’s still blackberry season, are you paying attention? They’re everywhere, and they’re amazing. This blackberry sour cream coffee cake is our little reward for eating our weight in zucchini and kale these past few weeks 😉

blackberry sour cream coffee cake, stacked

what you’re gonna need for a berry-licious breakfast cake

I’ve adapted my blackberry sour cream coffee cake from Michelle, at A Latte Food. I came home last week with 3 giant pints of late summer blackberries and immediately went on a google hunt for a cake to make with them. Michelle’s homey vintage style coffee cake stood out to me. I’ve changed it up slightly and upscaled it for a 9×13 pan. When something is this good, you want to make sure there’s enough for everybody.

  • blackberries
    • for this recipe I puree and then briefly cook (just bring to a boil, actually) the berries with a bit of cornstarch to thicken the puree a bit. You could, in a pinch, use a good blackberry jam (how about homemade blackberry jam?) If your jam is thick, thin it down with a little water to loosen the consistency.
  • butter
  • granulated and brown sugars
  • sour cream
    • it’s in the title of the recipe for a reason! Sour cream makes cakes super tender.
  • half and half, milk, or buttermilk
  • eggs
  • flour
  • vanilla extract
  • cinnamon
    • you might substitute cardamom, or use both.
  • salt and baking powder
  • cornstarch
taking a bite of a piece of blackberry sour cream coffee cake

how to layer up your crumb cake

I admit it, this cake takes a little more effort than most of my easy breakfast cakes. But that’s ok, not everything has to be a 15 minute, one bowl wonder. Some recipes are totally worth it.

  1. Puree and cook your berries with a little sugar and cornstarch, just to get it up to a boil and allow the cornstarch to do its thing.
  2. Mix up your topping, then mix up your batter.
  3. Lay down half your batter in your pan.
  4. Top with the blackberry puree.
  5. Finish with the rest of the batter, and give it a nice swirl with a butter knife.
  6. Sprinkle the crumble topping all over.
  7. Bake!
making a blackberry sour cream coffee cake

tips for making this blackberry swirled crumb cake

Halve the recipe and bake in a 9×9 pan for a smaller cake.

Other berries and fruit will work, of course. Get creative!

Want to use jam? I would thin it down with a little water first, so you can swirl it in. A little lemon juice wouldn’t be a bad idea either, to cut the sweetness.

I haven’t tried, but I think a good vanilla boxed cake mix would work for the base cake layer. I love Duncan Hines Signature Vanilla.

This cake will freeze well, either whole or in individual servings, just be sure to let it cool completely, and double wrap in plastic and then foil to prevent freezer burn.

a piece of blackberry sour cream coffee cake with bite taken

love dessert for breakfast?

Blackberry Sour Cream Coffee Cake, stacked with fork
4.72 from 7 votes

Blackberry Sour Cream Coffee Cake

My blackberry sour cream coffee cake is a yummy breakfast cake with fresh or frozen berries. Sour cream in the batter makes it extra luxe.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yield 16 servings
Calories 465kcal
Author Sue Moran


for the blackberry swirl

  • 3 cups blackberries (fresh or frozen)
  • 1/2 cup granulated sugar
  • 2 tsp cornstarch, dissolved in a tablespoon or two of water

for the crumble topping

  • 1 cup all purpose flour
  • 1 cup brown sugar
  • 1 tsp ground cinnamon
  • 6 Tbsp butter, cold
  • 1/8 tsp salt

for the cake

  • 11 Tbsp butter, melted and cooled slightly
  • 2 large eggs
  • 1 1/3 cup milk or buttermilk
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 Tbsp vanilla extract
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 4 cups all purpose flour


  • Preheat oven to 375F and line a 9×13 pan with parchment paper if desired.
  • First make the blackberry swirl filling. In a small saucepan, combine the blackberries, sugar, and cornstarch. Bring to a boil and cook for just about 30 seconds to 1 minute until slightly thickened. Set aside and allow to cool while you make the rest of the cake.
  • To make the crumble topping, whisk together the flour, brown sugar, cinnamon and salt. Add the cold butter, cut into small pieces, and work it together with your fingers until the butter has been completely incorporated and the mixture is crumbly. Set aside.
  • In a large mixing bowl, whisk the melted butter, eggs, milk, sour cream, sugar, brown sugar, and vanilla until smooth.
  • Add the salt and the baking powder, and whisk in.
  • Fold in the flour, just until there are no dry pockets of flour left in the batter, don't over-mix.
  • Pour half of the batter into your prepared baking pan. Top with the blackberry mixture, spreading it out evenly over the batter with an offset spatula. Top with the other half of the batter, and smooth it out a bit to cover the surface as evenly as possible.
  • Using a butterknife, swirl together the layers of batter and blackberry mixture. Sprinkle the crumble topping evenly over the whole cake.
  • Bake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out without wet batter clinging to it.
  • Remove from the oven and allow to cool before slicing and serving.

Cook’s notes

*recipe adapted from A Latte Food


Calories: 465kcal | Carbohydrates: 74g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 288mg | Potassium: 255mg | Fiber: 3g | Sugar: 42g | Vitamin A: 582IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
blackberry coffee cake pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    September 30, 2022 at 9:18 am

    Quick question, if I use frozen blackberries, will it thicken up enough or would I need a little more cornstarch?

    • Reply
      Sue Moran
      September 30, 2022 at 1:35 pm

      I’d still use the cornstarch, if anything frozen berries will have more moisture.

  • Reply
    Mary McConnell
    September 20, 2022 at 5:04 pm

    5 stars
    This recipe is delicious. I made it with blackberries first. We like it so well that I made it again with stewed apples pieces, cooked in a little butter, cinnamon and brown sugar and water on the stove for about 15 minutes and thickened with a like cornstarch. FABULOUS!! Cut both recipes in half and made in a round cake pan.

    • Reply
      Sue Moran
      September 21, 2022 at 7:07 am

      Love your creative variation Mary ~ I’m definitely going to try that.

  • Reply
    Kimberly Meglathery
    September 6, 2022 at 5:13 am

    3 stars
    I used jam instead of blackberries but was guessing at how much I needed. Please give a measurement of how much jam is needed in place of the blackberries (which were too expensive to buy). I did not put enough jam into the cake and ended up with bland coffee cake that desperately needed more flavor. Thank you.

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