Blackberry Sour Cream Coffee Cake

Tender, tangy-sweet cake. Plump, juicy, Oregon blackberries. Crumbly, nutty streusel topping. This Blackberry Sour Cream Coffee Cake has everything you could want in a tray bake, with an added bonus: antioxidant-rich Oregon blackberries add a one-two punch of flavor and nutrition. Enjoy it with your morning coffee, your afternoon tea, or anytime.

Recipe by Heather Arndt Anderson from

oregon berries heather arndt anderson blackberry sour cream coffee cake


For the Streusel Topping

⅔ cup all-purpose flour
⅓ cup rolled oats
⅔ cup chopped walnuts
⅔ cup sugar
1 teaspoon cinnamon
½ teaspoon fine sea salt
4 tablespoons (½ stick) unsalted butter, melted

For the Blackberry Coffee Cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
1 cup sugar
1 ¼ cup sour cream
½ cup neutral oil (like canola)
2 eggs
1 teaspoon vanilla
1 ½ cup frozen Oregon blackberries or Marionberries, divided


Step 1
Preheat your oven to 350°F and spray a 9″x13” baking dish with cooking spray.

Step 2
In a medium-sized bowl, combine the streusel ingredients and stir until they resemble coarse crumbs. Set aside.

Step 3
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Step 4
In another bowl, combine the sour cream, oil, eggs, and vanilla and whisk until smooth.

Step 5
Make a well in the center of the dry ingredients and pour in the sour cream mixture, stirring until thoroughly combined. Fold in 1 cup of the blackberries, then scrape the batter into the prepared baking dish. Sprinkle the streusel topping over the batter, then add the remaining berries.

Step 6
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cook for an hour before serving.