Name: Blackberry Breakfast Cake
Prep time: 20 min
Cook time: 60 min
Ingredients: 2 1/2 cups all-purpose flour; 1/2 tsp teaspoon salt; 2 1/2 tsp baking powder; 1/4 tsp baking soda; 1 cup sugar; 3 eggs; 1 cup sour cream; 1 tsp vanilla; 6 tbsp lemon juice; 1/2 cup butter (melted and cooled); 2 1/2 cups blackberries (fresh or frozen); 2 tbsp coarse sugar (for topping (optional))

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I love cake! I seriously could eat it all the time, which is why I don’t make it often cause I would eat it all. I try to only make it for special occasions like birthdays or some holidays.

When I saw this recipe for breakfast cake, I thought my prayers had been answered. If it has breakfast in the title then it must be fine to eat it for breakfast right?

What is a breakfast cake you ask? Well, it’s is similar to a coffee cake only not as sweet and is usually made with seasonal berries of some sort.

I hope you enjoy this breakfast cake as much as I do!

INGREDIENTS

2 1/2 cups all-purpose flour

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup granulated sugar

3 large eggs

1 cup sour cream

1 teaspoon vanilla

6 tablespoons of lemon juice

1/2 cup unsalted butter melted and cooled

2 1/2 cups fresh or frozen blackberries

2 tablespoons coarse sugar for topping (optional)

DIRECTIONS

Preheat the oven to 325°F. Lightly grease a 9-inch springform or square baking pan, and set aside.

In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, and sugar. Set aside

In a mixing bowl of a stand mixer fitted with a paddle attachment beat the eggs until blended.

Add the sour cream, vanilla, and lemon juice. Mix until blended. Slowly add the melted butter mixing constantly until combined.

Add the flour sugar mixture to the sour cream mixture slowly. Mix until the dry ingredients are moistened. The batter will be very thick.

Fold in 1 1/2 cups of blackberries into the batter.

Pour it into the prepared pan, and smooth with an offset spatula. Top with all remaining blackberries, pressing the berries slightly into the batter.

Allow the cake to rest for 10 to 15 minutes before baking. If you are using coarse sugar sprinkle it on top, mostly on the exposed batter avoiding the berries.

Bake at 325°F for 60 to 70 minutes or until a toothpick or knife inserted into the center comes out with no wet batter. Moist crumbs are okay.

Cool the cake for 20 minutes, then remove the sides of the springform pan. Slide the cake onto a serving platter or plate. Serve slightly warm or at room temperature. Dust with powdered sugar, or a dollop of whipped cream.

If using a square cake pan, serve straight from the pan.

Recipe Notes

Blackberry Breakfast Cake may be frozen, and well-sealed in an airtight container. Thaw overnight in the refrigerator, or at room temperature for a few hours.
You can substitute plain Greek yogurt for sour cream.
If using frozen blackberries, do not thaw them before adding them to the batter.

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