Blackberry Orange Coffee Cake
PREP TIME: 30 MIN | COOK TIME: 50 MIN | YIELD: 9 PIECES
Scrumptious Moment
I created these delightful treats for a weekend back home with my family. With my relatives visiting, I wanted to offer them something special—an after-dinner sweet that blends familiar flavors with a unique twist. Instead of the usual blueberry, cinnamon, or lemon combinations, I decided to experiment with two ingredients that complement each other beautifully: blackberries and oranges. Of course, I couldn’t resist adding a few blueberries for a classic touch.
BLACKBERRY ORANGE COFFEE CAKE
This Blackberry Orange Coffee Cake is the ultimate sweet treat—perfect for a cozy morning with coffee or a little something special after dinner. It’s soft, buttery, and bursting with juicy blackberries and fresh orange zest, with a golden crumble topping that adds the perfect crunch. Fun fact: coffee cake doesn’t actually have coffee in it—it’s just meant to be enjoyed with coffee! I always saw blueberry and lemon as the classic coffee cake pairing, but I wanted to try something more unique that was just as delicious. That’s when I realized how amazing blackberries and orange taste together—sweet, tangy, and totally next level. Trust me, this combo is a game-changer!
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ORANGE INFUSED SUGAR AND BLACKBERRY JAM
The stars of this pastry are the bright, sweet notes of orange and the rich tartness of blackberry jam.
To enhance the orange’s aroma and flavor, a simple trick is to infuse the sugar with its natural oils. Just zest the entire orange directly into the sugar, then use your fingertips to rub them together until the citrusy fragrance is released. This step deepens the flavor beautifully.
For the blackberry jam, you can use any berry or fruit you like. The basic formula is equal parts fruit and sugar, though I prefer slightly less sugar to let the blackberries' natural tang shine. Simply add a teaspoon of lemon juice or water to a saucepan over medium heat, then stir in a tablespoon of cornstarch to help thicken the mixture. Once it starts bubbling, reduce the heat to low and stir until you achieve a smooth, jam-like consistency.
HOW TO MAKE THIS DESSERT
Step 1: Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Step 2: Prepare the crumble topping by combining both sugars and flour in a small bowl. Add the cold butter and use your fingertips to rub the mixture together until it forms a texture similar to wet sand. Set the crumble aside while you make the batter.
Step 3: In a large mixing bowl, combine the sugar and orange zest. Use your fingertips to rub them together—this helps release the fragrant oils from the zest, enhancing the flavor of the cake.
Step 4: Add the butter to the sugar mixture and use an electric hand mixer to beat until the mixture becomes light, fluffy, and pale in color. This step is crucial for creating a tender cake.
Step 5: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Once both eggs are mixed in, pour in the buttermilk and continue mixing until the batter is smooth and well combined.
Step 6: In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, stirring gently until a thick and smooth batter forms. Be careful not to overmix, as this can make the cake dense.
Step 7: Gently fold the blackberries into the batter, distributing them evenly throughout. This ensures each bite has a burst of juicy fruit.
Step 8: Using an ice cream scoop or a large spoon, transfer the batter into the prepared baking pan. Then, use a spatula to spread it out evenly, making sure it reaches all four corners of the pan.
Step 9: Drop spoonfuls of blackberry jam (store-bought or homemade) over the batter. Use a knife or a small spatula to swirl the jam throughout the batter, creating a marbled effect.
Step 10: Sprinkle the prepared crumble topping evenly over the cake batter, making sure to cover all areas for a crispy, golden finish.
Step 11: Bake in the preheated oven for about 50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Step 12: Allow the cake to cool completely in the pan before slicing. This helps the cake set properly and makes cutting easier. Once cooled, slice into squares and enjoy!
BLACKBERRY ORANGE COFFEE CAKE
A unique take on a classic coffee cake with sweet citrus of orange zest infused sugar and tart blackberry jam!
Ingredients
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- Crumble: In a bowl, mix the sugars and flour. Add the cold butter and rub the mixture between your fingertips until it resembles wet sand.
- In a large bowl, combine the sugar and orange zest, rubbing them together with your fingertips to release the orange oils.
- Add the butter and use an electric hand mixer to beat until light and fluffy.
- Mix in the eggs one at a time, then add the buttermilk and blend until smooth.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms.
- Gently fold in the blackberries until evenly distributed.
- Use an ice cream scoop or large spoon to transfer the batter into the prepared baking pan. Then, use a spatula to spread it evenly to all four corners.
- Drop spoonfuls of blackberry jam (store-bought or homemade) over the batter, then use a knife or small spatula to swirl it throughout.
- Evenly sprinkle the crumble topping over the batter, ensuring full coverage.
- Bake for 50 minutes, or until golden brown. A knife inserted in the center should come out clean.
- Let cool completely before slicing. Enjoy!