Lime Blackberry Coffee Cake

Lime Blackberry Coffee Cake

If you think blackberries are dominating the blog right now, you’re right. I’m reaping the benefits of my son’s blackberry jungle garden which currently is producing at a rate of 3 pounds per day. When you think in terms of those little clamshells at the grocery store, we’re picking eight clamshells a day. Now, it’s pretty easy to reach in to that cooler at the store and haul out those blackberry cartons. It’s most likely air-conditioned in the store, the cooler is certainly, well, cool-and I have yet to encounter one thorn in the fruit case. Or any critters. But there’s something satisfying about gathering your own food that makes prickly thorns and annoying creatures so worth it. You worked for it, now you get to enjoy it. It also forces you to brainstorm recipes for your bounty. Which is where this coffee cake comes in.

Yes, it could have been just plain blackberry coffee cake, and I’m fairly certain you could omit the limes and substitute vanilla if you wanted to. Sounds kinda blah, though. And it’s no secret I love lime everything and I think it blends with blackberries so well. This cake is not overly sweet, as you might imagine. It’s a perfect breakfast or brunch cake for when you need a slightly sweet accompaniment to all the savory dishes. A grown-up coffee cake, if you will.

    

The streusel topping is an adaptation of the lemon crumble topping on this delicious breakfast cake except with just a bit more sugar and, of course, using lime in place of lemon. I find keeping the streusel in the refrigerator just during the time you’re making the cake makes it easier to crumble on top.

    

Putting lime juice in the glaze brought some complaints of the cake being a little “puckery”-in other words, lime overload. To be fair, my daughter-in-law loves lime as much as I do and we could eat it either way, with a lime or vanilla glaze. However, we’re exceptional lime fanatics. I recommend letting the blackberries shine through with a neutral, vanilla flavored glaze and using lime in the cake and streusel only.

    

As with most coffee cakes, this a moist, dense cake that doesn’t require a mixer. It’ll take longer to juice and zest the limes than mix up the batter. Don’t underbake-the cake will be brown around the firm edges when it’s done (see photos).

    

This would be a delicious addition to your summer weekend breakfast, bridal brunch, or an easy dessert any time. Share your blackberry recipe requests with me! Please- I’ve got a whole lotta clamshells to work through.

Lime Blackberry Coffee Cake

June 23, 2017
: 6-8
: Easy

By:

Ingredients
  • FOR THE STREUSEL:
  • ¼ butter, softened
  • 1/3 c. plus 1 Tbs. sugar
  • zest of one small lime
  • juice of one small lime
  • ¾ c. flour
  • FOR THE COFFEE CAKE:
  • 1 1/3 c. flour
  • ¾ c. sugar
  • 1 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 2 eggs, lightly beaten
  • ¾ c. plain or vanilla Greek yogurt
  • zest of one small lime
  • juice of one small lime
  • 6 oz. blackberries
  • FOR THE GLAZE:
  • ½ c. powdered sugar
  • ¼ tsp. vanilla
  • whole milk, half and half, or cream to make desired consistency
Directions
  • Step 1 Preheat oven to 350 degrees.
  • Step 2 Generously spray (or line with parchment paper, then spray) with non-stick spray an 8” X 8” baking pan.
  • Step 3 To make streusel: combine butter and sugar in a small bowl. Add lime zest and juice.
  • Step 4 Mix in the flour with a fork until it’s well-combined. Set in refrigerator while you make the cake.
  • Step 5 To make the cake: mix flour, sugar, baking powder and baking soda in a medium bowl. Set aside.
  • Step 6 In a small bowl combine eggs, yogurt, lime zest and juice with a whisk. Add to the flour mixture and mix well, but don’t beat.
  • Step 7 Pour batter into prepared pan.
  • Step 8 Sprinkle blackberries over batter.
  • Step 9 Remove streusel from refrigerator and crumble it up evenly over the blackberries.
  • Step 10 Bake 30-35 minutes. Cake will look brown at edges and pick inserted in center will come out clean.
  • Step 11 Let cool at least an hour before glazing.
  • Step 12 To make the glaze: mix powdered sugar with vanilla and enough milk, half and half, or cream to make a glaze. Spoon over cooled cake.
Streusel adapted somewhat from Saving Room For Dessert

 

 




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