Wild Blackberry Coffee Cake

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Recipe by lazyme

Eagles Nest Inn, Langley, Washington. Packed with plump, juicy blackberries, this coffee cake is a favorite during the summer months at the Eagles Nest Inn, where blackberries abound. Frozen blackberries can be substituted for fresh; however, if you use frozen berries, plan to bake the cake for an extra 20 minutes. What you don't finish in the morning will keep well for an afternoon snack or evening dessert, even a day or two later. Source: The Best Northwest Places Cookbook (Volume 1)

Ingredients Nutrition


  1. PREHEAT THE OVEN to 375°F
  2. Lightly grease the bottom and sides of a 9-inch round, deep baking dish such as a quiche dish.
  3. STIR TOGETHER the brown sugar and walnuts in a small bowl; set aside.
  4. COMBINE THE FLOUR, granulated sugar, baking powder, and salt in a large bowl.
  5. Whisk in the milk, melted butter, egg, almond or vanilla extract, and nutmeg until smooth and well mixed.
  6. Spread about two-thirds of the batter in the prepared pan.
  7. Sprinkle the coconut evenly over it.
  8. Scatter half of the blackberries over the batter, pushing them slightly into it.
  9. SPOON THE REMAINING BATTER into the dish, gently spreading it toward the edges; you don't need to cover the berries completely.
  10. Scatter the remaining berries over the top.
  11. Sprinkle the brown sugar and walnuts evenly over the berries.
  12. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
  13. Let cool.
  14. FOR THE GLAZE, combine the powdered sugar and milk in a small bowl and stir until the sugar dissolves.
  15. Drizzle the glaze over the coffee cake, beginning in the center and working in a spiral toward the outer edge.
  16. Cut into wedges and serve.

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