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Blackberry Coffee Cake
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!
Ingredients
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
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Preheat oven to 180 degrees C. Grease and flour a 23cm square pan.
- 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.
- Spread batter into prepared pan. Sprinkle blackberries evenly over the top. Sprinkle reserved crumb mixture over fruit.
- 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
Global Ratings:
(133)
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)