Blackberry Coffee Cake

    35 minutes

    This recipe makes a delicious light blackberry cake, perfect to serve to guests with a cup of tea or coffee. Or just eat it yourself for dessert!

    118 people made this

    Serves: 9 

    • 2 cups (250g) plain flour
    • 1 1/2 cups (330g) white sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 2/3 cup margarine
    • 2 eggs, beaten
    • 2/3 cup (170ml) milk
    • 1 cup blackberries

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm square pan.
    2. In a large bowl combine flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Set aside 3/4 cup of crumb mixture to be used as a topping for the cake. Mix eggs and milk together and then blend into remaining mixture in bowl.
    3. Spread batter into prepared pan. Sprinkle blackberries evenly over the top. Sprinkle reserved crumb mixture over fruit.
    4. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the centre of the cake comes out clean.

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    Reviews and Ratings
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    Reviews in English (113)


    Very good, easy cake. I made with a few minor changes. After reading reviews, I used a 9 x 13 pan, which baked perfectly in 35 minutes. To the batter I added 1 teaspoon of vanilla extract. I reserved 1 cup of crumbs, to which I added 1/2 teaspoon cinnamon and 2 tablespoons brown sugar. I used approximately 2 cups of fresh blackberries. Everyone loved it and a great cake to use up the never-ending blackberry supply!  -  03 Aug 2010  (Review from Allrecipes USA and Canada)


    This batter needs to be kept to a thickness of 1/2 inch in the pan prior to adding the fruit of choice and crumbs on top. You will have difficulty with it baking completely if the batter is any thicker. I use an oblong cookie sheet with an edge or jelly roll pan.  -  13 Jul 2001  (Review from Allrecipes USA and Canada)


    We loved this. Based on other reviews, I used a 9x13 pan and then the cooking time was right on. Only slight problem with that is that I think it needs more blackberries when you use a larger pan. Mine were too spread out. Oh well, it was still delicious. Thanks!  -  11 Dec 2006  (Review from Allrecipes USA and Canada)