This year for my grandma's birthday, my mom covered the cake. You can read about the cake massacre of 2011 here. She got a recipe from Better Homes & Gardens, and tweaked it a little. The original recipe calls for raspberries, but they're super expensive right now, so she used blackberries instead. It was so incredibly delicious!
Lemon Blackberry Coffee Cake:
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup buttermilk
- 3 ounces cream cheese, softened
- 1 teaspoon grated lemon zest
- 1 cup fresh or frozen blackberries
Preheat oven to 375 degrees. Lightly grease a 9-inch cake pan. Line with parchment. Grease and lightly flour parchment and sides of pan.
In a medium bowl, stir together the flour, baking powder, baking soda and salt.
In a medium mixing bowl, beat 1 cup granulated sugar and butter on medium speed until combined. Add 1 egg and vanilla. Beat on low 1 minute. Alternately add dry ingredients to batter with buttermilk, beating just until combined after each addition.
In a small bowl, beat cream cheese and remaining 1/4 cup sugar on medium speed until combined. Add lemon zest and remaining egg. Beat until combined.
Spoon half of cake batter into prepared pan, spreading to the edges. Pour cream cheese mixture over cake batter, spreading to the edges. Dollop remaining batter over cream cheese layer, carefully spreading to edges.
Bake 20 minutes, or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until a toothpick inserted near the center of the cake comes out clean. Cool.
Serves 10. (Per serving: 309 calories; 5 g protein; 43 g carbohydrates; 1 g fiber; 14 g fat; 72 mg cholesterol; 302 mg sodium.)
This is such a great summer dessert. I highly recommend it. I didn't try it the first day we had it, but I had some of the left overs and it kept very well!