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A coffee cake piece on a cloth napkin.

New York Style Blackberry Coffee Cake

This cake + berries = total win. The I did more math. This cake + gifting it to my mom = daughter of the year.
Course Breakfast
Cuisine American
Keyword brunch recipes, easy breakfast recipes, party recipes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 16 servings
Calories 523kcal


For the crumb topping:

  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cinnamon
  • 1 cup melted butter 2 sticks
  • 2 1/2 cups all-purpose flour

For the cake:

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons butter 1 1/2 sticks
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 1/4 cups sour cream
  • 1 teaspoon vanilla extract
  • 12 ounces fresh blackberries rinsed and drained


  • Preheat the oven to 350 degrees. Butter the sides and bottom of a glass 9x13 pan. You can use a metal pan, but the edges may get a bit crispy.
  • To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.
  • To make the cake, sift the flour, baking powder, baking soda, and slat together in a medium bowl and set aside.
  • Cream the butter until it is smooth and ribbonlike in the bowl of a stand mixer fitted with the paddle.
  • Scrape down the bowl and add the sugar. Beat until fluffy.
  • Add the eggs, one at a time, and beat until incorporated. Scrape the bowl and mix again for 30 seconds.
  • Add the sour cream and vanilla and beat just until incorporated.
  • Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
  • To assemble the cake, pour the batter in the prepared pan.
  • Sprinkle the blackberries evenly over the cake and smoosh them in a bit with your fingers.
  • Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together.
  • Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look very thick.
  • Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process.
  • Cool the entire pan on a wire rack for 30 minutes before serving.
  • The cake will last for 3 days, tightly covered, at room temperature.


Calories: 523kcal | Carbohydrates: 71g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 418mg | Potassium: 156mg | Fiber: 2g | Sugar: 40g | Vitamin A: 810IU | Vitamin C: 4.6mg | Calcium: 68mg | Iron: 2.3mg