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Blackberry Coffee Cake | Get the recipe at In Jennie's Kitchen

Blackberry Coffee Cake

I use whole wheat pastry flour in many of my baked goods. You can swap in an even amount of all-purpose white flour if that's all you have available.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
  

  • For the crumb topping:
  • 1/2 cup 75 grams whole wheat pastry flour
  • 2 tablespoons 25 grams sugar
  • ½ teaspoon 2 grams fine sea salt
  • ½ teaspoon 1 gram cinnamon
  • 4 tablespoons 56 grams butter, melted
  • For the cake:
  • 1 cup 150 grams whole wheat pastry flour
  • 1/2 cup 100 grams sugar
  • 1 1/2 teaspoons 7 grams baking powder
  • 1/4 teaspoon 1 gram baking soda
  • ¼ teaspoon 1 gram fine sea salt
  • 1 egg
  • 1/2 cup buttermilk
  • 4 tablespoons 56 grams butter, melted
  • 1/2 cup blackberries slightly crushed (a potato masher works nicely)

Instructions
 

  • Preheat the oven 350F (180C). Line an 8-inch by 2-inch loaf pan with a piece of parchment paper long enough to hang over the sides (this helps to easily lift the cooled cake from the pan).
  • Set about making the topping first. Add the flour, sugar, salt, and cinnamon to a small bowl. Whisk to blend. Add the melted butter, and stir until it forms a wet, sandy-looking mixture.
  • To make the cake batter, add the flour, sugar, baking powder, baking soda, and salt to a deep bowl. Whisk to blend. Add the egg, buttermilk, and melted butter. Use a fork to stir the batter just until it’s combined, and there are no visible signs of flour (it’s okay to see a few little lumps). Gently fold in the blackberries.
  • Spoon the batter into the prepared pan. Evenly scatter the crumb topping over the batter.
  • Bake 40 to 45 minutes, until the cake is golden, and a metal skewer inserted in the center comes out clean.