Introduction to Blackberry Lemon Coffee Cake
When you think of a cozy coffee break, what comes to mind? A slice of soft, buttery cake paired with your favorite brew sounds about right! That's where Blackberry Lemon Coffee Cake shines. This delightful treat combines the sweetness of fresh blackberries with the zesty brightness of lemon, resulting in a cake that's perfect for any occasion—whether it's a casual afternoon snack or a more festive gathering.
What Makes Blackberry Lemon Coffee Cake a Must-Try?
Here’s the scoop: the luscious combination of tart and sweet flavors creates a dynamic that dances on the palate. The rich, moist cake is complemented by the juicy blackberries, while the lemon zest adds an invigorating burst that keeps every bite exciting. Plus, making this cake is surprisingly simple!
Did you know that incorporating fruits like blackberries not only enhances flavor but also adds nutritional value? These berries are loaded with antioxidants, vitamins, and fiber—making your coffee break a little healthier. For an extra kick, consider pairing it with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Trust me; your taste buds will thank you!
So, why wait? Dive into the recipe for Blackberry Lemon Coffee Cake and treat yourself to a slice of joy today!
Ingredients for Blackberry Lemon Coffee Cake
Creating a delightful Blackberry Lemon Coffee Cake starts with gathering the right ingredients. Here’s what you’ll need to whip up this delicious treat that’s perfect for a coffee break or afternoon snack!
- 2 large eggs: These are key for providing structure and moisture.
- 1 cup milk: Whole or 2% milk will give the cake its rich flavor.
- ½ cup vegetable oil: This keeps the cake moist while adding a subtle taste.
- 1 teaspoon vanilla extract: A must-have for enhancing overall flavor.
- ½ cup sour cream: This ingredient adds creaminess and a slight tang.
- Juice of 1 lemon: Freshly squeezed for that zesty punch.
- 3 cups all-purpose flour: The backbone of our cake.
- 1 cup granulated sugar: For sweetness that balances the tartness of the lemon and blackberries.
- 1 teaspoon baking powder and ½ teaspoon baking soda: Essential leavening agents for a fluffy cake.
- Zest of 2 lemons: Packs an extra citrusy flavor into every bite!
- 12 ounces fresh blackberries: The star of the show! Opt for fresh for the best flavor and texture.
This set of ingredients comes together beautifully, resulting in a light and flavorful cake that’s simply irresistible. Interested in learning more baking tips? Check out King Arthur Baking for great resources and recipes!
Step-by-step Preparation of Blackberry Lemon Coffee Cake
Baking a delightful Blackberry Lemon Coffee Cake can be both fun and rewarding. Imagine the mouthwatering aroma filling your kitchen as you create this zesty treat. Let’s dive into the steps to bring this cake to life!
Preheat the oven and prepare the pan
First things first: preheating your oven is crucial for achieving that golden-brown finish. Set your oven temperature to 350°F (175°C). While it warms up, grab a 9-inch spring-form pan, and generously spray it with non-stick cooking spray to ensure your cake releases easily after baking. This preparation sets the stage for a perfect bake!
Mix the wet ingredients
In a large mixing bowl, combine 2 large eggs, 1 cup of milk, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract. Beat the mixture with an electric mixer for about two minutes until well blended. Then, add ½ cup of sour cream and the juice of 1 lemon (about three tablespoons)—this will give your cake that zesty kick we all love. Blend everything together until smooth and creamy.
Combine dry ingredients and blend
Now it's time for the dry ingredients! Stop the mixer and incorporate 3 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, ½ teaspoon of salt, ½ teaspoon of baking soda, and the zest of 2 lemons. Mix until everything is just combined—over-mixing can lead to a dense cake, and we want fluffy perfection.
Layer the batter and blackberries
Pour your delicious batter into the prepared spring-form pan, spreading it evenly. Now for the magical touch: take 12 ounces of fresh blackberries, halved or quartered, and scatter them atop the batter. To create a lovely marbled effect, gently swirl a knife through the batter in an ‘S’ shape before rotating the pan and repeating the motion.
Create the topping
In a medium bowl, mix 2 tablespoons of melted butter, 1 cup of packed brown sugar, 2 teaspoons of ground cinnamon, and 3 tablespoons of all-purpose flour. This will create a crumbly topping that adds a delightful crunch. Sprinkle this mixture evenly over the cake batter.
Bake and cool the cake
Place the cake in the preheated oven and let it bake for 55-60 minutes. Keep an eye on it as it bakes; the cake should turn golden brown and a toothpick inserted into the center should come out clean. Once it’s done, cool the cake for about 10 minutes. If needed, gently run a knife along the edge to loosen it before removing the spring-form side.
Drizzle with icing
While your cake cools, whip up a quick icing. Melt 1 tablespoon of butter and stir in 1 teaspoon of vanilla extract. Gradually add ¾ cup of powdered sugar, whisking well—don’t worry if it looks crumbly. Slowly add 2-3 teaspoons of milk, one teaspoon at a time, until you reach a smooth drizzling consistency. Once your cake is completely cool, drizzle the icing on top.
And voilà! You’ve created a delightful Blackberry Lemon Coffee Cake that’s perfect for sharing—or keeping all to yourself. Enjoy every bite!
For more baking tips and tricks, you can explore great resources at King Arthur Baking Company or Serious Eats. Happy baking!
Variations of Blackberry Lemon Coffee Cake
Add-ins for a Flavor Twist
Elevate your Blackberry Lemon Coffee Cake by experimenting with add-ins! Consider tossing in some chopped walnuts or pecans for a delightful crunch. Want a chocolatey touch? Fold in mini chocolate chips or drizzle some melted dark chocolate over the icing. For a tropical twist, substitute the blackberries with diced mango or pineapple. The possibilities are endless, so feel free to get creative and make this cake your own!
Gluten-Free Options
No need to miss out on this delicious cake if you’re gluten-sensitive. Simply substitute the all-purpose flour with a high-quality gluten-free flour blend. Be sure to also check the labels on your baking powder and other ingredients to ensure they’re gluten-free. This way, everyone can enjoy a slice of this delightful Blackberry Lemon Coffee Cake! For more gluten-free baking tips, check out resources like Gluten-Free Living.
Cooking Tips and Notes for Blackberry Lemon Coffee Cake
Ensuring freshness with blackberries
To achieve the best flavor in your Blackberry Lemon Coffee Cake, always opt for fresh, firm blackberries. Look for berries that are deep purple and shiny, as they indicate ripeness. If you have frozen blackberries on hand, be sure to thaw and drain them well to avoid excess moisture in your batter. This will prevent your cake from becoming soggy and maintain that perfect texture.
Best practices for icing application
When it’s time to ice your cake, patience is key! Allow the cake to cool completely before applying the icing. This step not only helps the icing stay in place but also enhances the cake's presentation. For a smooth finish, drizzle the icing generously over the top, letting it flow down the sides. Want to get creative? Consider adding a sprinkle of lemon zest on top for an added touch of zing!
For more baking tips, check out resources like King Arthur Baking and The Kitchn.
Serving Suggestions for Blackberry Lemon Coffee Cake
Pairing with Beverages
To elevate your Blackberry Lemon Coffee Cake experience, consider pairing it with a delightful beverage. A freshly brewed coffee or a soothing herbal tea will complement the cake's flavors beautifully. If you're leaning toward a refreshing choice, try an iced lemon tea or a sparkling lemonade to enhance the zesty notes. Don’t forget to keep it interesting! For a cozy gathering, a hot chocolate can add that extra layer of richness to the meal.
Presentation Tips
When it comes to serving your Blackberry Lemon Coffee Cake, presentation matters! Consider dusting the top with powdered sugar right before serving for an elegant finish. You can also enhance its visual appeal by arranging fresh blackberries around the cake on the platter. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to make it irresistible. For added flavor, drizzle with some extra icing or a citrus glaze—it's a simple touch that makes all the difference!
For more ideas, check out these presentation tips from Food & Wine!
Time Breakdown for Blackberry Lemon Coffee Cake
Preparation Time
Getting started only takes about 20 minutes. Gather your ingredients, mix the batter, and layer those delightful blackberries atop for that zesty chocolaty goodness.
Baking Time
Next up, 55-60 minutes in the oven while you catch up on your favorite show or read a few chapters of that book you’ve been meaning to finish.
Total Time
From prep to that first, mouthwatering slice, your total time is 80 minutes. Trust me, this Blackberry Lemon Coffee Cake is worth every second!
Nutritional Facts for Blackberry Lemon Coffee Cake
Calories
Each slice of this delightful Blackberry Lemon Coffee Cake packs about 320 calories. It’s a sweet yet balanced choice for your afternoon coffee break, ensuring you can indulge without the guilt.
Sugar Content
With a sugar content of 24 grams per slice, this cake strikes a delightful balance between sweetness and tartness, thanks to the fresh blackberries and zest of lemon. It’s perfect for those who enjoy a touch of sweetness in their desserts!
Other Key Nutrients
This cake isn’t just about indulgence; it also offers 2 grams of fiber and 4 grams of protein per slice. The use of all-purpose flour, sour cream, and eggs contributes essential nutrients, making it a somewhat wholesome choice for dessert. For more on the benefits of the ingredients, consider checking out resources like Healthline.
Enjoy your slice of Blackberry Lemon Coffee Cake, knowing you're treating yourself to a delightful combination of flavors and nutrition!
FAQs about Blackberry Lemon Coffee Cake
Can I substitute the blackberries?
Absolutely! While blackberries add a delightful sweetness and tartness to the Blackberry Lemon Coffee Cake, you can easily swap them for other berries. Raspberries, blueberries, or even diced strawberries can work perfectly. Just remember that while the taste might differ, the deliciousness will remain!
How do I store leftover cake?
To keep your Blackberry Lemon Coffee Cake fresh, store any leftovers in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. Just bring it back to room temperature before serving for the best flavor.
Is it possible to make this cake in advance?
Definitely! You can make the Blackberry Lemon Coffee Cake a day ahead of time. Simply bake it, let it cool completely, and then store it in that airtight container. This not only saves time but can also enhance the flavors as they meld overnight. If you're interested in tips about cake storage, check out this guide for expert advice.
Conclusion on Blackberry Lemon Coffee Cake
The Blackberry Lemon Coffee Cake is not just a dessert; it’s an experience of flavor that brightens up any coffee break. Its delightful combination of tart blackberries and zesty lemon elevates this cake to a new level. Enjoy it with friends and family, and make it a beloved addition to your baking repertoire!
Blackberry Lemon Coffee Cake
Equipment
- 9-Inch spring-form pan
- electric mixer
- Mixing Bowls
- measuring cups
- measuring spoons
Ingredients
Batter Ingredients
- 2 large eggs
- 1 cup milk
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- 3 tablespoons lemon juice about 3 tablespoons from 1 lemon
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 2 zest lemons
Topping Ingredients
- 12 ounces fresh blackberries halved or quartered
- 2 tablespoons butter melted
- 1 cup brown sugar packed
- 2 teaspoons ground cinnamon
- 3 tablespoons all-purpose flour
Icing Ingredients
- 1 tablespoon salted butter melted
- 1 teaspoon vanilla extract
- 0.75 cup powdered sugar
- 2-3 teaspoons milk to achieve desired consistency
Instructions
Baking Instructions
- Preheat oven to 350°F and spray a 9-Inch spring-form pan with non-stick cooking spray. Set it aside.
- In a large bowl, beat the eggs with an electric mixer for about two minutes. Add the milk, oil, vanilla, sour cream, and lemon juice. Mix until thoroughly blended.
- Stop the mixer and add flour, sugar, baking powder, salt, baking soda, and lemon zest. Continue to mix until it is well combined.
- Pour into prepared pan and set aside.
- Place the blackberries on top of the batter. Swirl gently with a knife making an ‘s’ shape in one direction, then turning the pan a quarter of a turn and making another ‘s’ shape.
- In a medium bowl, stir in the melted butter, brown sugar, cinnamon, and flour. Spoon the topping evenly over the batter.
- Bake in preheated oven for 55-60 minutes or until golden brown. Allow to cool for 10 minutes then loosen the side from the pan and remove. (Run a knife along the edge if necessary).
- While the cake is cooling, melt the butter in the microwave. Add the vanilla. Slowly stir in the powdered sugar (it will be crumbly, but don’t worry). Add the milk, one teaspoon at a time, whisking until you get a smooth and creamy consistency.
- Drizzle the vanilla icing on top of the cake.
- Slice, serve, and enjoy!
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