Soft lemon coffee cake layered with blackberries and buttery streusel, baked in a 9×5 loaf pan and drizzled with lemon icing. This is a small batch recipe that’s perfect for breakfast or dessert.
The other day I bought a few pints of blackberries that were on sale. Originally, I was going to make jam, but the weather is warming up where I live and I decided to make a spring recipe with blackberries and lemon. Everyone seems to love coffee cake, so I thought I needed to make a spring version.
That’s where this Small Batch Lemon Blackberry Streusel Coffee Cake comes in. It’s a tangy, soft lemon cake made with lemon zest, lemon juice and buttermilk. The batter is layered in a 9×5 pan with blackberries and streusel. Once baked and cooled it’s topped with lemon icing for the perfect balance of tang. Read on for what you need to make this delicious slice of spring.
What you need to bake Lemon Blackberry Coffee Cake
9 x 5 loaf pan – Since this is a small batch recipe, you need to bake it in a loaf pan. I’ve linked one here.
Parchment paper – lining your pan with parchment paper will ensure easy removal of the cake.
Sugar – granulated or cane and a little brown sugar is used in the streusel.
Butter – melted butter is used in the cake and streusel.
Lemon – The zest of one lemon and 1 tablespoon of lemon juice is used in the cake batter. You will also need lemon juice for the icing.
Vanilla extract or lemon extract.
Egg yolk – this is a small batch recipe so we’re only using the yolk of one large egg.
Flour – all purpose flour, spoon the flour into your measuring cup and level off to be sure you’re not packing the flour.
Baking powder – I prefer aluminum free baking powder, the kind I use is linked here.
Salt – a little fine salt is used in the streusel and batter.
Buttermilk – adds moisture and brings out the tanginess of the lemon.
Blackberries – fresh or frozen. I tore mine into pieces, but would not recommend doing that as it released more juices in the batter and made the cake look under done.
Powdered sugar – also known as icing or confectioners’ sugar.
Why did I not see coffee in the ingredients list?
One thing I always get asked every time I share a coffee cake recipe is “Why is it called coffee cake when there isn’t even coffee in the cake?” To answer this question, usually coffee cake doesn’t actually contain coffee. It’s called coffee cake simply because it’s meant to be enjoyed with a cup of coffee. If you want a coffee cake that actually has a little caffeine in it, try my Browned Butter Espresso Coffee Cake.
Tips and how to make Lemon Blackberry Coffee Cake
See my note above for measuring flour, too much flour will lead to a more dense cake!
Don’t over mix the batter, this can create a more tough cake and the cake will not rise as much as it should.
Make sure refrigerated ingredients are room temperature before baking.
Do not over bake! After 30 minutes check for doneness by inserting a toothpick into the center of the cake. Bake for an additional 3 minutes at a time until the toothpick comes out without cake batter.
This recipe could not be easier to make! Simply mix all the cake ingredients together, then spread half of the batter into your prepared pan. Top with about 2/3 of the berries and half of the streusel. Spread remaining batter on top and add the rest of your berries and streusel. Bake and let cool most of the way before drizzling with the lemon icing.
You will love this spring inspired coffee cake that’s bursting with berries and lemon flavor. If you make it, please comment and rate this recipe, I love seeing your feedback 🙂
Small Batch Lemon Blackberry Streusel Coffee Cake
Ingredients
For the streusel
- 1 and ½ tbsp sugar
- 1 and ½ tbsp brown sugar
- pinch of salt
- 3 tbsp flour
- 2 tbsp salted butter melted
For the cake
- zest of one lemon
- ⅓ cup + 1 tbsp sugar
- ¼ cup salted butter melted
- 1 egg yolk room temperature
- 1 tsp vanilla or lemon extract
- 1 cup flour
- 1 tsp baking powder
- pinch of salt
- ½ cup buttermilk room temperature
- 1 tbsp lemon juice
- 4 oz blackberries (about ¾ cup) fresh or frozen
For the icing (optional)
- ½ cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350 ℉. Line a greased 9x5 loaf pan with parchment paper and set aside. Combine streusel ingredients in a small bowl and stir until combined. Set aside.
- In a medium bowl, add the sugar and lemon zest. Rub together with your fingers until incorporated and fragrant. Add melted butter, extract and egg yolk. Mix until combined. Add the flour, baking powder, salt, buttermilk and lemon juice. Mix just until combined.
- Spread half the batter into prepared loaf pan. Top with about ⅔ of the blackberries and half of the streusel. Gently spread remaining batter on top of the berries and streusel with the back of a spoon or offset spatula. Sprinkle remaining blackberries and streusel on top.
- Bake for about 30-40 minutes or until a toothpick inserted into the center comes out without batter. Let cool in the pan for 10 minutes before removing to a cooling rack to cool most of the way. Make the glaze by stirring together the powdered sugar and lemon juice. Drizzle over the coffee cake and slice into 6 pieces.
