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!!
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.
Very good on day one, but left out on the counter due to being so moist, it molded by day 2.
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!
soooooooo good. nice and moist and the cake was just sweet enough and let the flavor of the blackberries take over.
Great cake! Substituted blueberries for blackberries and loved it!
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.
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.
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!
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!