Blackberry Almond Coffee Cake: A Delicious Morning Treat.

The Blackberry Almond Coffee Cake is the quintessential companion to a hot cup of tea or coffee. This recipe features a tender, sour-cream-based sponge that provides a moist, tangy foundation for the sharp, jammy bursts of fresh blackberries.

The hallmark of this cake is the almond streusel topping, which adds a sophisticated, nutty crunch that contrasts beautifully with the soft fruit and velvety cake layers.

Ingredients

The Almond Streusel

All-Purpose Flour: 65g (1/2 cup).
Granulated Sugar: 50g (1/4 cup).
Slivered Almonds: 50g.
Unsalted Butter: 60g, cold and cubed.
Ground Cinnamon: 1/2 teaspoon.

The Blackberry Cake

All-Purpose Flour: 250g ($2$ cups).
Baking Powder: 2 teaspoons.
Fine Salt: 1/2 teaspoon.
Unsalted Butter: 115g (1 stick), softened.
Granulated Sugar: 200g (1 cup).
Large Eggs: 2, room temperature.
Sour Cream: 240g (1 cup), full-fat.
Almond Extract: 1 teaspoon (essential for the signature flavor).
Fresh Blackberries: 250g (approx. 1.5 cups).

Instructions

Step 1: Prepare the Streusel

In a small bowl, combine the flour, sugar, and cinnamon. Add the cold cubed butter and use your fingers to rub it into the dry ingredients until it looks like coarse crumbs. Stir in the slivered almonds. Place this in the fridge to keep the butter cold while you prep the cake.

Step 2: Cream and Mix

Preheat your oven to 175°C (350°F). Grease a 9-inch square baking pan or a round springform pan. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the almond extract and sour cream.

Step 3: Combine the Batter

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just combined. The batter will be thick and rich.

Step 4: Layer the Fruit

Spread half of the batter into the prepared pan. Scatter half of the blackberries over the batter. Spread the remaining batter on top and finish with the rest of the blackberries.

Step 5: The Top and Bake

Sprinkle the chilled almond streusel evenly over the top of the cake. Bake for 45–55 minutes. The cake is done when a skewer inserted into the center comes out clean and the almond topping is deeply golden.

Flavor and Texture Notes

This coffee cake offers a delicate, floral aroma thanks to the almond extract. The blackberries soften during baking, creating pockets of tart juice that soak into the fine-crumbed sponge. The streusel provides a buttery, crystalline crunch and a toasted nutty finish that rounds out the sweetness.

Tips for Success

Toss the Berries: If your blackberries are very large and juicy, toss them in a tablespoon of flour before adding them to the cake. This prevents them from sinking all the way to the bottom.
Cold Butter for Streusel: Ensure the butter for the topping is cold. If it’s too soft, the streusel will melt into a flat sheet rather than staying in distinct, crunchy crumbs.
Room Temperature Dairy: Using room temperature sour cream and eggs ensures the batter stays smooth and doesn’t “break,” leading to a more even rise and a softer crumb.

FAQ

Question	Answer
Can I use frozen blackberries?	Yes, but do not thaw them. Add them directly to the batter; you may need to increase the bake time by 5 minutes.
Can I replace sour cream?	Full-fat Greek yogurt is a perfect 1:1 substitute.
How do I store this?	It keeps beautifully at room temperature for 2 days or in the fridge for up to 5 days.

Conclusion

The Blackberry Almond Coffee Cake is a masterclass in contrasting textures. It is sturdy enough for a morning slice but elegant enough to serve as a light dessert.