Lemon Blackberry Coffee Cake

This moist lemon blackberry coffee cake is like summer sunshine on a plate! It’s got a subtle swirl of tart blackberry jam inside and it’s topped with a mound of buttery shortbread crumbles and a tangy lemon glaze. The cake is bursting with brightness and perfect for serving for brunch or dessert.

Lemon Blackberry Coffee Cake

Lemon and blackberries are one of my favorite pairings. And they are so good together in this delicious cake from Kate Wood’s blog, Wood and Spoon.

The single-layer cake is super tender thanks to the buttermilk and lemon zest in the batter. Plus, it gets a kick of flavor from the berry jam. And those buttery, lemony shortbread crumbles are addictive!

The cake is then finished with an optional lemon glaze. The cake is delicious on its own. But the sweet citrus drizzle does take it to the next level!

The cake can be made several hours before you plan to serve it. Just store it covered at room temperature until you are ready. Or you can eat it warm from the oven. Just remember that if your cake is warm when you add the drizzle, the cake will absorb the glaze.

Tips on Making this Lemon Blackberry Coffee Cake

Here are some things to know before making this cake:

• The Pan: I used a 9-inch springform pan to make this cake. A springform pan is great for this recipe because it allows you to get the cake out of the pan without having to flip it over (and disturb the crumble crust!).
• Use Room Temperature Ingredients: Make sure to use room temperature butter, eggs, and buttermilk. I know, I know … it’s so tempting to blow off this step. But science shows that room temperature ingredients really will give you a moister, fluffier cake.
• The Jam Swirl: Your swirl might look a bit subtle. That’s ok. Some of the jam, and its vibrant color, will be absorbed during the baking process. But the cake will still retain some of the jam’s yummy fruit flavor!
• The Lemon Glaze: The citrus glaze drizzle is optional. The cake is super tasty on its own. But the drizzle adds another layer of sweet tanginess — if that’s your thing.
• Serving: You can serve this cake warm or at room temperature. Just keep in mind a warm cake will absorb that glaze!

If you like this recipe, make sure to try this one for the yummiest lemon pound cake!

Lemon Blackberry Coffee Cake

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• Yield: 8–10 servings 1x

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Description

A moist, buttery lemon coffee cake with a swirl of tart blackberry jam and topped with shortbread crumbles and a citrus glaze. 

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Ingredients

Units USM Scale 1x2x3x

For the Crumb Topping:

• 1/4 cup unsalted butter, melted
• 1 tablespoon fresh lemon juice (1–2 medium-size lemons)
• 1/3 cup sugar
• A pinch of salt
• 3/4 cup all-purpose flour

For the Cake:

• 1/2 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 2 1/2 teaspoons lemon zest (approximately 2 medium-sized lemons)
• 1 1/2 cups (195 gm) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup full-fat buttermilk
• 1/2 cup blackberry (or flavor of your choice) preserves

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice (1–2 medium-sized lemons)
• 1 tablespoon sour cream
• 1/4 teaspoon vanilla extract (optional)

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Instructions

Prepare the Crumble:

1. Stir together the butter and lemon juice in a small bowl. Add the sugar and salt, and stir to combine. Then, mix in the flour until just combined. Place the mixture in the refrigerator to chill while you prepare the cake.

Make the Cake:

1. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with baking spray and set aside.
2. Cream the butter and sugar together using an electric mixer on medium speed until smooth, about 2 minutes. Add the eggs, vanilla, and lemon zest and beat to combine, scraping down the sides of the bowl as needed.
3. Mix in 1/2 cup of the flour, along with the baking powder, the baking soda, and the salt. Mix on low until just combined.
4. Stir in the buttermilk and then, using a low speed, add the remaining flour just until incorporated. Scrape the sides of the bowl, as needed.
5. Spread about 2/3 of the batter into the bottom of the springform pan. Spoon dollops of the preserves over top of the batter, leaving a 1-inch border around the perimeter of the cake. Then, using the blade of a knife, a toothpick or a skewer, make a shallow swirl patter the preserves. It doesn’t have to be in any specific pattern. It’s just to help keep the jam from sinking to the bottom of your cake during the baking process.
6. Add the remaining batter on top and sprinkle the whole thing with the crumbles, breaking up any big clumps into a crumb size you prefer.
7. Bake in the preheated oven for about 35-40 minutes, or until the top is puffed and a toothpick inserted comes out clean. Set aside to cool.

Make the Glaze:

1. While the cake is baking, prepare the glaze by whisking together all the ingredients until a thick glaze forms. Add more powdered sugar to thicken it up, if needed. Or add a bit more sour cream or lemon juice to thin it out. When the cake has cooled to room temperature, and/or you’re ready to serve the cake, drizzle the glaze over the top of the cake.