Blackberry Crunch Coffeecake
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I found this Blackberry Crunch Coffeecake recipe in a library book sometime around 1995-1996.
I have no idea what the title of the book was, or what year it was from.
The original recipe called for blueberries, and I used to make it that way when baking for craft shows.
If anyone recalls the shoving matches that used to occur in front of my tables at the CW Employee Arts & Crafts Shows–this is one of the recipes that caused the drama.
PrintBlackberry Crunch Coffeecake
This yummy fruit-filled coffeecake has literally caused girl fights!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 15 minutes
- Category: coffeecake
- Method: baking
Ingredients
For the Topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans
1/3 cup salted butter
For the cake:
1/2 cup salted butter
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
1-1/2 cups fresh or frozen blackberries
Instructions
Preheat your oven to 350 degrees.
Grease and flour (I highly recommend Baker’s Joy) an 8 or 9 inch springform pan.
In a small bowl, combine all of the topping ingredients, crumbling the butter using a form or your fingers.
Using an electric mixer, cream the butter and sugar.
Beat in the eggs, one at a time.
In a medium bowl, combine the flour, baking powder, and salt.
Add the dry mixture alternately with the milk, on low speed.
Stir in the vanilla extract.
Spread 2/3 of the batter in your prepared pan, and top with 2/3 of the topping.
Top with the remaining batter and topping mixture.
Bake for 60-70 minutes, or until a toothpick inserted into the cake comes out clean.
Let cool completely before removing the ring of the springform pan.
