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 voodooandsauce.com
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
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.