The first time I made this blackberry coffee cake was after bringing home more blackberries than I knew what to do with. We had already eaten plenty fresh, tossed some into smoothies, and frozen a few containers for later. A coffee cake felt like a good way to use the rest, and it ended up becoming one of those recipes I immediately wanted to make again.

This cake is soft, packed with juicy blackberries, and finished with a buttery pecan topping that adds just the right amount of crunch. It’s not overly sweet, which lets the berry flavor stand out, making it perfect with a cup of coffee or tea.

>>> Blueberry Blondies

Why You Will Love This Blackberry Coffee Cake Recipe

• Loaded with fresh blackberries.
• Simple ingredients you likely already have.
• Great for breakfast, brunch, or snacking.
• Easy to transport for gatherings and potlucks.
• Soft cake with a crunchy pecan topping.
• Freezes well for later.

What You Will Need for this Blackberry Coffee Cake

Mixing bowls.

Hand mixer or stand mixer.

Rubber spatula.

8×8-inch or 9×7-inch baking dish.

Measuring cups and spoons.

Ingredients

For the Cake

• 1¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 6 tablespoons butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 4 cups fresh blackberries, divided

For the Topping

• ½ cup chopped pecans
• 3 tablespoons brown sugar
• 2 tablespoons butter, cut into small pieces

How to Make Easy Blackberry Coffee Cake

1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
3. In a separate large bowl, beat the softened butter and sugar until light and creamy.
4. Mix in the eggs one at a time, then add the vanilla extract.
5. Add the dry ingredients in batches, alternating with the milk, mixing just until a thick batter forms.
6. Gently fold 3 cups of the blackberries into the batter using a spatula.
7. Spread the batter evenly into the prepared baking dish.
8. Scatter the remaining 1 cup of blackberries over the top.
9. In a small bowl, combine the chopped pecans and brown sugar. Sprinkle this mixture evenly over the cake.
10. Dot the top with the small pieces of butter.
11. Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
12. Allow the cake to cool for at least 15 minutes before slicing and serving.

Tips

• Fresh blackberries work best, but frozen berries can be used if needed.
• If using frozen berries, add them straight from the freezer without thawing.
• Avoid overmixing the batter to keep the cake tender.
• Let the cake cool slightly before slicing so it holds together better.

Variations

Blueberry Coffee Cake

Replace the blackberries with an equal amount of fresh blueberries.

Raspberry Coffee Cake

Use fresh raspberries for a slightly tart version.

Peach Blackberry Coffee Cake

Replace one cup of blackberries with diced ripe peaches.

Almond Streusel Version

Swap the pecans for sliced almonds and use almond extract instead of vanilla.

Storage

Store covered at room temperature for up to 2 days.

Refrigerate for up to 5 days in an airtight container.

Freeze individual slices for up to 3 months and thaw at room temperature before serving.