How about a slice of Blackberry Coffee Cake with sour cream for breakfast. This outstanding coffee cake is one of the dishes served for brunch at the Stephanie Inn in Oregon. This is my husband’s and my favorite place to stay on the Oregon coast when we just want to get away from it all.
Coffee cakes are a wonderful summer treat for a great gathering, be it brunch or as a dessert after dinner. Your friends and family will love this Blackberry Coffee Cake.
Blackberry Coffee Cake with Sour Cream Recipe:
Blackberry Sour Cream Coffee Cake Recipe
1/3 cup butter, softened
3/4 cup granulated sugar
2 eggs, room temperature
3/4 cup sour cream
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup chopped pecans or walnuts
1 cup fresh or frozen Blackberries*
* If fresh blackberries are not in season, you can substitute other fresh berries, such as blueberries or huckleberries, or use dried fruits such as raisins, currants, or dried cherries.
Preheat oven to 350 degrees F. Oil a bundt pan, cake pan, or 10-inch springform pan; sprinkle pan lightly with sugar.
In a large mixing bowl, whip the butter at medium speed until creamy. Reduce the speed to low and gradually add the sugar, mixing well. Add the eggs, one at a time, mixing well, and then add the sour cream and vanilla extract. Increase the speed to medium and mix well, scraping down the sides of the bowl as needed.
In another large bowl, combine the flour, baking powder, cinnamon, and salt; mix thoroughly. Add the flour mixture to the butter mixture in several increments, mixing well after each addition. Gently stir in the pecans or walnuts and berries.
Pour the batter into the prepared pan and bake for approximately 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Makes 1 cake.
Source: I slightly adapted this recipe is from the Stephanie Inn Cookbook, written with Lori McKean and the Stephanie Inn staff.