Blackberry Oat Crunch Coffeecake is one of the best cakes that you can plan for Fall baking. Chock full of juicy blackberries this cake is absolutely delicious. I am particularly crazy about the buttery crunchy topping. It’s got everything!
If you haven’t noticed from my other recipes, I just love the flavor of fruit baked into pastries, pies and cakes. I love the mellow syrupy favor of baked fruit. Blackberry Oat Crunch Coffeecake is no exception. The blackberries are juicy and sweet with just the right amount of tanginess.
You could also substitute raspberries or blueberries for the fruit in this Blackberry Oat Crunch Coffeecake. Although you could use cherries, I would opt for canned sour cherries for best results. Believe me, I will be trying all of these variations during this Fall!
Homemade coffeecake is hard to resist. Sure, there are plenty of fresh cakes available at the supermarket. However, Fall baking requires that the scent of butter remains hovering the your kitchen atmosphere at all times! Nothing says “welcome” like a homemade cake!Print
Blackberry Oat Crunch Coffeecake is the best
Oat crunch topping:
¾ cup all-purpose flour (94g)
¼ cup brown sugar (50g)
2 tbsp. granulated sugar (30g)
Pinch of salt
5 tbsp. melted butter (72g)
½ cup old fashioned rolled oats (45g)
16oz. fresh or frozen blackberries (500g)
¼ cup sugar (50g)
3 cups all-purpose flour (375g)
1 tbsp. baking powder (12g)
½ tsp. baking soda (3g)
½ tsp. salt (2g)
1 cup butter (230g)
1 cup sugar (200g)
1 tbsp. vanilla (15ml)
1 cup sour cream (240ml)
¼ cup powdered sugar (31g)
2–3 tsp. water (10-15ml)
Preheat oven to 350°F (176°C.) Grease and flour a 9″x13″ (23cm x 33cm) baking pan.
To make the oat crunch topping: Add the flour, brown sugar, granulated sugar and salt to the bowl of a food processor. Pulse to combine well. Add the melted butter and pulse until large crumbs form, about 1 minute. Remove bowl from food processor and stir in the oats with a spoon. Set aside.
To make the blackberry filling: In a medium sized bowl combine the blackberries with the sugar, stirring well. Set aside.
To make the cake: In a large bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In a separate large bowl, use an electric hand mixer to cream together the butter and sugar. Add the vanilla and eggs and mix to combine well, about 30 seconds.
Alternately add portions of the sour cream and the dry mixture to the creamed butter mixture, beating briefly until well combined.
Pour the cake batter into the prepared pan. Top the cake batter with the blackberry filling. Sprinkle over the oat crunch topping.
Bake for 1 hour until a toothpick comes out clean. Cool completely then drizzle with glaze. Serve warm or cooled.