We put one blackberry recipe a year on Half Assed Kitchen. That's because we do an annual late summer foraging for blackberries, then come home and bake our little hearts out. We always make pie. We have to. Then we'll often mix it up and try cobbler. Or in this case, coffee cake.
This particular recipe is super basic and simple. It makes a nice cake perfect for pairing with your morning joe or afternoon tea.
Effort required: Truly 1/2 assed (3/4 assed if you pick the berries yourself)
Here's what you need and how you do it
1/2 cup butter, softened
3/4 cup granulated sugar
1 Tablespoon vanilla
1 cup sour cream
1 teaspoon baking powder
1/2 teaspoon baking soda
2-1/4 cups all-purpose flour
2 cups blackberries, fresh or frozen thawed
1 cup powdered sugar
2 teaspoons (or so) water
Preheat oven to 350 degrees F.
Cream together butter and sugar with a mixer or whisk. Add eggs, vanilla, and sour cream.
In a separate bowl, mix baking powder, baking soda, and flour. Add to butter/sugar/egg mixture.
Fold in berries.
Grease cake, bundt, or bread pan. Pour mixture into pan and bake for 35 to 50 minutes, or until toothpick inserted in the center comes out clean.
When cake has finished baking and mostly cooled, mix together powdered sugar and water and drizzle over the top of coffee cake.
For a printable version of this recipe, click here.