A blackberry coffee cake. Only to discover a lemon that needed to be used. Ah... a lemon blackberry coffee cake.
I made one using, as a springboard, a coffee cake recipe I had and tweaking it. It came out pretty good, but I was disappointed in the lack of lemon flavor. I had used some brown sugar in the recipe and it seemed to block out the bright lemony zing I was looking for. I packed up my experiment and sent it off to Daughter #2's school where the staff at the PJCC enjoyed it and I even got a thank you note. I was determined to make it better (and finish off the blackberries and start on the NEW tub of sour cream) so I set out to make another one. This one was much better. This one was delicious. This one I couldn't stop Daughter #1 from eating. She said, "It's the only cake you can eat for breakfast mom." Ummm...not really, honey, but you can have a single piece.
Blackberry Lemon Coffee Cake
Serves 10-12
Cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 cup sour cream
1 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of one lemon
1 1/2 cups fresh blackberries (my feeling is that blueberries would work also really well)
Topping 1/4 cup (1/2 a stick) butter melted
1/2 cup all-purpose flour
1/4 cup sugar
Butter a 9X13 pan. Preheat oven to 350. In a bowl whisk together the flour, the baking powder, and a pinch of salt and in another bowl stir together the sour cream and the baking soda.
In a large bowl cream together the butter and 1 cup of the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla and lemon zest. Stir in the flour mixture alternately with the sour cream mixture and stir the batter until it is combined well.
Pour the batter into a buttered 9 X 13 cake pan. Sprinkle blackberries evenly on top.
In a small bowl stir together melted butter, flour and sugar until it is sort of dough like and stuck together.
Crumble topping mixture all over cake
Bake the cake in the middle of a preheated 350°F. oven for 35 to 45 minutes, or until a tester comes out clean. Transfer it to a rack, and let it cool. Serve warm or room temperature. (This is best the day of baking.)
Ahhhhh...the perfect pairing.
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6 comments:
This looks delicious!
If you still have a bunch of sour cream, you could make your own ranch dressing as well.
1 cup mayonnaise (I use lower fat, and it's fine)
1/2 or 3/4 cup sour cream (low fat is also fine)
to taste: dry parsley, dry dill, garlic powder, dried onions, red pepper, salt, and black pepper. More is better than less, for everything except perhaps red pepper.
It tastes really awesome and makes a very thick dip that can be thinned for dressing.
that looks really good. I think I have put on 10 lbs just by looking at all the wonderful food that people have on there blogs....LOL!!!
This coffee cake looks delicious and moist.
This is outstanding :) I made it with blackberries (3 times now), and once with blueberries, which was also good. The last time I made it, I used a slightly smaller pan to get a thicker cake, which helped compensate for some of the overcooking that was happening in the 9x13 pan. I think it was an 11x7 pan, just slightly smaller, but perfect.
I'm also planning on trying to make some muffins out of this, these are better than the ones I buy in the store when I splurge :) I can't wait to experiment with other flavors, too. Well done :D
i made this today - it was excellent! i read that you thought it needed more of a lemon kick, so after it was done i poured a very simple lemon syrup on top. it was perfect! the syrup i used was about 1/2 cup powdered sugar with the juice of one large lemon. then i put it back in under the broiler for a few minutes to really crisp the topping back up.
What namely you're saying is a terrible mistake.
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