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Blackberry Coffee Cake with Streusel Topping

Sweet and rich, this coffee cake offers the best of both worlds with tons of blackberries scattered throughout a buttery, crumbly, marvelous cake and topped with a sugary streusel topping. A simply easy and stunning breakfast to fill your bellies with.
Course Breakfast
Servings 12 slices
Author Recipe by Paula Deen


  • For the Topping:
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 4 tbsp packed brown sugar
  • 1 tsp ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, cubed
  • For the Cake:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2/3 cup milk
  • 3 cups blackberries , thawed


  1. Grease a 9x13 baking dish with butter. Pre-heat oven to 350 degrees. Set aside.
  2. To make the topping, stir together flour, sugar, brown sugar, and cinnamon in a medium sized bowl. Using a pastry blender, blend the butter into the mixture until it resembles coarse crumbs. Set aside and keep in the fridge until ready to use.
  3. To make the cake, in a medium bowl whisk together flour, baking powder, ginger, and salt. In a large bowl, cream softened butter with an electric blender. Add in the sugar and beat until light and fluffy. Beat in eggs and vanilla. Alternate flour mixture and milk until just combined.
  4. Pour the batter into the greased baking dish. Scatter the blackberries over the top of the cake. Spoon the streusel over the berries. Bake for 45-60 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.
  5. While the coffee cake is cooling, whip up some homemade whipped cream to go on top of the coffee cake.