Description
A delightful coffee cake infused with juicy blackberries and zesty lemon, perfect for any gathering.
Ingredients
Scale
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream
- Juice of 1 lemon (about 3 tablespoons)
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- Zest of 2 lemons
- 12 ounces fresh blackberries
- 2 tablespoons butter, melted
- 1 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 3 tablespoons all-purpose flour
- 1 tablespoon salted butter
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
- 2–3 teaspoons milk
Instructions
- Preheat your oven to 350°F (175°C) and generously spray your 9-inch springform pan with non-stick cooking spray.
- In a large mixing bowl, beat the eggs using an electric mixer for about two minutes until frothy.
- Add milk, oil, vanilla, sour cream, and lemon juice; blend until combined.
- Pause the mixer and gently fold in flour, granulated sugar, baking powder, salt, baking soda, and lemon zest until just combined.
- Pour the batter into the prepared pan and scatter fresh blackberries on top, swirling gently.
- In a medium bowl, stir together melted butter, brown sugar, cinnamon, and flour; spoon this mixture over the batter.
- Bake for 55-60 minutes until golden brown and a toothpick comes out clean.
- Allow the cake to cool for 10 minutes before removing it from the pan.
- For the glaze, melt remaining butter, stir in vanilla and powdered sugar gradually, and add milk until smooth.
- Drizzle the icing over the cooled cake and serve.
Notes
You can prepare the batter and topping a day in advance; just store separately in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg