Since we had some blackberries to use up, I tried this coffee cake.  It’s a simple, rustic little cake.  Not very impressive looking, but with the perfect balance of sweet, tart, crumble and cake.  This makes a wonderful casual coffee cake.  If you don’t have blackberries you can sub in whatever fruit you have on hand.  You could probably use frozen berries as well, but I haven’t tried it myself.

Blackberry Coffee Cake

Makes 1 9″ cake

Adapted from The Pastry Affair

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground ginger
• 1/4 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup light sour cream
• 12 oz blackberries

Preheat oven to 350°F.  Grease a 9″ cake pan and set aside.

In a medium bowl, sift together flour, baking soda, salt and ginger.  Set aside.

In a large mixing bowl, cream together butter and sugar until light and fluffy.  Beat in the egg.  Mix in the sour cream.  Gradually add the flour mixture, mixing until just combined.  Spread batter into the prepared cake pan.  Top with the blackberries, pressing them lightly into the batter.

Crumble:

• 1 Tbsp granulated sugar
• 3 Tbsp brown sugar
• 1/4 cup unsalted butter, room temperature
• 1/3 cup flour
• 1/2 tsp ground cinnamon
• pinch of salt

In a mixing bowl, combine all ingredients and mix well until crumbly.  Spread crumble evenly on top of the cake.

Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean and the top is golden.  Cool for several minutes before serving.