Blackberry Coffee Cake With Sour Cream and Streusel Topping
A soft blackberry coffee cake made with sour cream, juicy blackberries, and a buttery cinnamon streusel topping. Naturally sweetened, simple to make, and great for brunch or dessert.
QUICK LOOK: BLACKBERRY COFFEE CAKE WITH SOUR CREAM AND STREUSEL TOPPING
⏱️ Prep Time: 20 minutes
🔥 Bake Time: 50-60 minutes
⏰ Total Time: About 1 hour 20 minutes
🍽️ Servings: 12 slices
🔢 Calories: ~284 per slice
💡 Difficulty: Easy
🫐 Key Ingredients: Blackberries, almond flour, coconut sugar, sour cream, lemon zest, cinnamon
🌿 Dietary Info: Refined sugar-free, grain-free, gluten-free and dairy-free options
✨ Why you should make it: A soft sour cream coffee cake with juicy blackberries and a buttery crumb topping that’s simple to make and perfect for brunch or dessert.
This blackberry coffee cake has a soft almond flour cake, juicy blackberries, and a cinnamon streusel topping baked until golden on top. The sour cream keeps the texture really moist, while the lemon zest gives it a fresh flavor that works so well with the berries.
It’s great for brunch, dessert, or an afternoon coffee break without being overly sweet or heavy. The crumble topping adds just enough texture, and the blackberries keep every bite soft and fresh.
If you enjoy simple fruit bakes like my Peach Blueberry Cobbler or healthier strawberry shortcake cupcakes, this blackberry coffee cake is another good one to make during blackberry season. You can use fresh blackberries when they’re in season, or frozen if needed.
Why You’ll Love This Blackberry Coffee Cake
Key Ingredients Notes & Substitutions
Here’s a look at the main ingredients and easy substitutions. * For exact measurements and instructions, scroll down to the recipe card.
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Recommended Supplies/Tools
- 8-inch or 9-inch springform pan – I like this one because it’s stainless steel, but any will work!
- Mixing bowls – this set is great because it has everything you need
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Parchment paper – this is a great clean brand
How to Make Blackberry Coffee Cake
Time needed: 1 hour and 20 minutes
- Prep
Preheat your oven to 350°F. Line the bottom of an 8-inch or 9-inch springform pan ( I used a 9 inch one) with parchment paper and grease the sides or grease the entire pan. Wash the blackberries and dry them completely with paper towels. This helps prevent extra moisture in the cake.
- Mix the Wet Ingredients with the Sugar
In a large bowl or stand mixer, whisk together the eggs, coconut sugar, melted coconut oil, applesauce, sour cream, vanilla, lemon zest, and lemon juice for about 3-5 minutes until smooth.
- Add the Dry Ingredients
Next, add the almond flour, tapioca flour (arrowroot starch can be used as a 1:1 substitute in the cake. Cornstarch should also work, though the texture may be slightly softer), baking soda, baking powder, and salt. Stir until just mixed and a thick batter forms. Be careful not to overmix as that can result in a dense cake.
- Coat the Blackberries
Add the blackberries to a small bowl and toss with 1–2 tablespoons tapioca flour (arrowroot and cornstarch can be used as a 1:1 substitute for coating the berries).
This helps prevent the berries from sinking and keeps the cake from becoming too wet. Fold the blackberries gently into the batter. Spread the batter into the prepared pan and smooth the top.
- Make the Streusel Topping
In a medium bowl, mix together almond flour, coconut sugar, cinnamon, lemon zest, optional but highly recommended coconut and walnuts. Pour in the melted butter and stir until crumbly. If the mixture feels too wet, add 1–2 tablespoons more almond flour. Sprinkle the streusel evenly over the batter, gently pressing some larger crumbs together with your hands.
- Bake
Bake for 50–60 minutes, or until the top is golden, the center looks set, and a toothpick comes out mostly clean. Because almond flour cakes stay softer, a few moist crumbs are okay.
- Cool and Slice
Let the cake cool for at least 20–30 minutes before slicing. This helps the almond flour cake fully set and slice more cleanly. Remove from pan by releasing the latch on the side of the pan and gently expanding the collar so it pulls away from the cake. Lift the metal ring straight up to remove it and take out the cake. If using a parchment paper circle, you can carefully slide it off the bottom of the pan. If not, use a cake lifter or large offset spatula to transfer it to a serving platter.
Macros (per slice, based on 12 slices):
- Calories: 284
- Protein: 7.5g
- Carbs: 20g
- Fat: 21.5g
- Fiber: 3.8g
- Sugar: 12g
NOTE: Nutrition information is an estimate based on the ingredients used and may vary.
Trish’s Tips for the Best Blackberry Coffee Cake
These simple baking tips help keep the cake soft, moist, and not too wet from the berries.
- Dry the blackberries really well before adding them to the batter
- Don’t skip coating the berries with tapioca flour (can also use arrowroot starch or cornstarch)
- Chill the crumble topping before baking for chunkier streusel pieces
- Let the cake cool before slicing so it doesn’t fall apart
- Almond flour cakes stay softer than traditional cakes, so avoid overbaking
Easy Variations
- Use raspberries or blueberries instead of blackberries
- Add chopped pecans instead of walnuts
- Add extra lemon zest for a stronger lemon flavor
- Drizzle with a simple lemon glaze by mixing lemon juice and powdered sugar or Greek yogurt for a sugar-free version after cooling
Frequently Asked Questions
Coffee cake usually has a lighter layer of streusel topping, while crumb cake has a much thicker crumb layer that can sometimes be as thick as the cake itself.
Yes. Add them straight from frozen and coat them with tapioca flour before mixing into the batter.
Sour cream helps create a softer, moister cake texture and adds richness without making the cake heavy.
Yes. This cake stays moist and tastes great the next day, making it perfect for brunch or meal prep.
No. Coffee cake is usually served with coffee, but it typically doesn’t contain coffee in the batter.
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Blackberry Coffee Cake With Sour Cream and Streusel Topping
Equipment
- 1 8 or 9" Springform Pan
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Parchment Paper
Ingredients
Crumble Topping
- 1 cup almond flour packed
- 1/3 cup coconut sugar
- 1/3 cup butter melted but not hot
- 1 tsp cinnamon
- lemon zest from one lemon
- ¼ cup Coconut smiles or flakes optional
- ⅓ cup Walnuts optional
Coffee Cake
- 2 eggs room temp
- 1/2 cup coconut sugar
- 1/3 cup coconut oil melted but not hot
- ½ cup applesauce
- ⅓ cup sour cream
- 1 tbsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice about ½ fresh lemon
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup blackberries
- 2 tbsp tapioca flour for coating berries, can sub arrowroot starch or cornstarch
Instructions
Prep
- Preheat your oven to 350°F. Line the bottom of an 8-inch or 9-inch springform pan ( I used a 9 inch one) with parchment paper and grease the sides or grease the entire pan. Wash the blackberries and dry them completely with paper towels. This helps prevent extra moisture in the cake.
Mix the wet ingredients with the sugar
- In a large bowl, whisk together the eggs, coconut sugar, melted coconut oil, applesauce, sour cream, vanilla, lemon zest, and lemon juice until smooth.2 eggs, 1/2 cup coconut sugar, 1/3 cup coconut oil, ½ cup applesauce, ⅓ cup sour cream, 1 tbsp vanilla extract, Zest of 1 lemon, 2 tbsp lemon juice
Add the Dry Ingredients
- Next, add the almond flour, tapioca flour (arrowroot starch can be used as a 1:1 substitute. Cornstarch should also work, though the texture may be slightly softer), baking soda, baking powder, and salt. Stir until just mixed and a thick batter forms. Be careful not to overmix as that can result in a dense cake.2 cups almond flour, 1/4 cup tapioca flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
Coat the Blackberries
- Add the blackberries to a small bowl and toss with 1–2 tablespoons tapioca flour. Add the blackberries to a small bowl and toss with 1–2 tablespoons tapioca flour (arrowroot and cornstarch can be used as a 1:1 substitute for coating the berries). This helps prevent the berries from sinking and keeps the cake from becoming too wet. Fold the blackberries gently into the batter. Spread the batter into the prepared pan and smooth the top.1 cup blackberries, 2 tbsp tapioca flour
Make the Streusel Topping
- In a medium bowl, mix together almond flour, coconut sugar, cinnamon, lemon zest, optional but highly recommended coconut and walnuts. Pour in the melted butter and stir until crumbly. If the mixture feels too wet, add 1–2 tablespoons more almond flour. Sprinkle the streusel evenly over the batter, gently pressing some larger crumbs together with your hands.1 cup almond flour, 1/3 cup coconut sugar, 1/3 cup butter, 1 tsp cinnamon, lemon zest from one lemon, ¼ cup Coconut smiles or flakes, ⅓ cup Walnuts
Bake
- Bake for 50–60 minutes, or until the top is golden, the center looks set, and a toothpick comes out mostly clean. Because almond flour cakes stay softer, a few moist crumbs are okay.
Cool and Slice
- Let the cake cool for at least 20–30 minutes before slicing. This helps the almond flour cake fully set and slice more cleanly. Remove from pan by releasing the latch on the side of the pan and gently expanding the collar so it pulls away from the cake. Lift the metal ring straight up to remove it and take out the cake. If using a parchment paper circle, you can carefully slide it off the bottom of the pan. If not, use a cake lifter or large offset spatula to transfer it to a serving platter.
Notes
- Don’t skip coating the berries with tapioca flour
- Chill the crumble topping before baking for chunkier streusel pieces
- Let the cake cool before slicing so it doesn’t fall apart
- Almond flour cakes stay softer than traditional cakes, so avoid overbaking