32 Reviews

I made this when my inlaws were visitng. They rise at dark-thirty and want to know what is for breakfast. So instead of handing them a cereal box and a carton of milk, I whipped this little jewel of a cake up. Easy enough to make with my eyes half opened. Berry, berry good!! Moist and delicious. Your recipe sure made me look good. Thanks!!

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FruitLoop August 02, 2002

I thought that this coffee cake was great because it was sweet, but not too sweet. I used 1/4 a cup of sugar to sweeten the berries, and that was enough. I also used a 8" square baking dish, which requires about 15 extra minutes of cooking time.

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The Bakery Mouse September 15, 2007

Very good on day one, but left out on the counter due to being so moist, it molded by day 2.

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Stephie Biggs July 03, 2004

Wonderful! I almost ate all of it myself. I didn't have fresh blackberries so I used frozen blackberries(drained) and it turned out great. Very easy to make. Thanks for the recipe!

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rooney September 01, 2003

soooooooo good. nice and moist and the cake was just sweet enough and let the flavor of the blackberries take over.

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LeahG August 03, 2003

Great cake! Substituted blueberries for blackberries and loved it!

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MeghanS December 20, 2002

I made this this afternoon and it was pretty good. I didn't have any berries of any kind, so I used seedless blackberry preserves. I followed the directions except left out the 1/2 cup of sugar which I didn't need. I used about 3 tbls. of preserves and put it in the microwave about 15 seconds it would pour better on top of the batter. Then I swirled it a little. Didn't taste like a coffee cake, but it was really moist and delicious. Will make again like I did today. Will try it with the berries one day.

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sunnie59 May 09, 2013

This cake is WONDERFUL! I have two bushes full of blackberries in my yard and always love different ways of using them. This recipe is a keeper for sure. My family loved it, we can't get enough. Oh, and I made it in a glass pie plate.

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Cookfor5kids hubs July 13, 2012

I will preface this by saying that I am not a huge blackberry fan. I bought a bunch to make some jam with and had a 6 ounce container left over. I was looking for a way to use those up since I don't like them plain. I added an additional teaspoon of vanilla extract and used only 6 ounces of blueberries instead of 8. I knew that I didn't want to leave any of the berries whole so I mashed them up with the sugar and just mixed that into the batter. I ended up with a lovely purple cake that was actually pretty good! I am not a huge fan of the texture of the blackberry seeds in the cake and have been picking out an remaining large chunks of blackberry but all in all this was a great way to actually eat the blackberries I had left over and not waste them! I think I would love this recipe if I substituted blueberries like another reveiwer did!

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anonymous June 04, 2012

Yummy! I had a bunch of blackberries in my fridge I needed to use up, and this was perfect! To make this vegan-friendly, I subbed soy milk, vegan margarine (Earth Balance), and Ener-G egg replacer for their respective counterparts. I also doubled the recipe and baked it in a 9x13 cake pan for about 45 minutes. We don't usually eat dessert on weeknights, but my whole family gobbled this up after dinner. I will definitely make this again!

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worldmom12 October 24, 2011
Blackberry Coffee Cake