Blackberry Lemon Coffee Cake

glazed blackberry lemon cake

This might be my favorite “breakfast” cake that I’ve ever made, not to mention eaten.

I am calling it a coffee cake because it’s meant for brunches and breakfast which traditionally involve coffee; as I’m not a coffee drinker, we had mimosas :-).

The rich tang of the lemon, the sweet, juicy blackberries combine in a dense, moist, springy bundt cake topped with a simple powdered sugar glaze and hot blackberry drizzle.  Seriously y’all, this recipe is beyond tonguegasmic.

Blackberry Lemon Breakfast Cake

*formatted recipe will follow pictures

blackberry lemon cake ingredients

1 box lemon cake mix

sour cream




oil (or applesauce)


Powdered Sugar Glaze

1 C powdered Sugar

2 – 3 Tbsp milk

Combine your cake ingredients in a mixing bowl and mix on medium speed for about 2 to 3 minutes or until the batter is smooth and all the ingredients are thoroughly incorporated.

Gently fold in 18 oz blackberries

blackberries folded into lemon batter

Pour into greased bundt pan and bake for 40 to 50 minutes

Remove from oven and let cool in pan 10 minutes

blackberry lemon cake cooked

Flip out onto serving platter and drool over the smell and the sight of all those juicy blackberries inside of the rich, dense, tangy lemon cake.

blackberry lemon cake

Make your powdered sugar glaze and drizzle over the warm cake, keep from sticking glaze spoon directly in your mouth because other people won’t appreciate that 😉

glazed blackberry lemon cake

If you’re feelin’ real frisky and REALLY want to make this cake pop and wow your friends and family and your tastebuds

While the cake is cooking; put 12 oz blackberries with 1/3 cup sugar in a saucepan and let it simmer.. stirring occasionally to help break the blackberries down.  This makes a ridiculously delicious and simple hot blackberry drizzle and takes this breakfast cake to the next level.

slice of blackberry topped lemon cake

Blackberry Lemon Coffee Cake
Prep time
Cook time
Total time
Lemon and blackberry combine for a zingy, slightly tart, bursting with berry breakfast cake. Delicious with or without the optional glaze.
Serves: 1 bundt cake
  • 1 package (2 layer cake) Lemon Cake Mix
  • 1 C Sour Cream
  • 4 eggs
  • ¼ C sugar
  • ¼ C water
  • ⅓ C vegetable oil
Optional Glaze
  • 1 C powdered Sugar
  • 2 – 3 Tbsp milk
  • 2 lbs (32 oz) fresh blackberries
  1. Pre-heat oven to 350 for metal or glass or 325 for dark or non-stick pans (make sure the oven is completely pre-heated before putting the cake in.. that’s one of the core steps to successful baking.
  2. Combine Cake Mix, Sour Cream, Eggs, Sugar, Water and Vegetable Oil in a large bowl. Beat at medium speed for 2 to 3 minutes.
  3. Add in 16 – 18 oz blackberries and mix thoroughly with a spatula or wooden spoon, you don’t have to be soft with them, blackberries are sturdy little suckers.
  4. pour into lightly greased bundt pan and bake for 40 to 50 minutes or until the cake springs back when pressed with your finger or a dry spaghetti noodle comes out clean when inserted into the center of the cake
  5. remove from oven and cool 10 minutes in pan and then gently turn onto serving platter
  1. Combine powdered sugar and milk, stirring until it is the consistency that you desire.
  2. drizzle the glaze over the cake.
  3. If you’re feelin’ frisky and you want to extra wow this recipe. Put 12 to 16 oz of blackberries with ⅓ C sugar in a saucepan over low heat and simmer while the cake bakes. Stir occasionally and watch while they cook down into a delicious, blackberry bubbling hot glaze of awesomeness.
  4. top with the hot blackberry drizzle or leave that on the table and allow each person to add it themselves


  1. says

    Oh man, I’m feeling really cranky since I’m off sweets for April (in prep for my relay run). But I will be making this as soon as I return from California!
    .-= Boston Mamas´s most recent blog ..Baja Face Painting =-.

  2. Rebecca at Toothwhale says

    This looks incredible. I have a bundt cake pan I’ve never used. I think it’s time.
    .-= Rebecca at Toothwhale´s most recent blog ..Sister mercy, I met BOSSY =-.

  3. says

    I just had a tonguegasm from looking at the pics and reading the recipe. Can’t wait to get my hands on some blackberries so I can give this recipe a whirl!!
    .-= Malia´s most recent blog ..Crossroads =-.

  4. says

    You kill me. Kill me I tell you. I love lemon, I love blackberries, I love sour cream, I love water, I love eggs, I love flour, I love sugar, I love even oil. And milk, I don’t love, but I love it as an ingredient in stuff. So in summary, I would like to re-name this a birthday cake. And remind you kindly that my birthday is in July. Thankyouverymuch.
    .-= BusyDad´s most recent blog ..It’s not whether you win or lose… =-.

  5. Amy @ Finer Things says

    Yum, Rachel! I can’t deal with blackberry seeds (I’m a seed wimp) but I betcha this would be awesome with blueberries, too!

  6. Deanne McClure says

    Rachel thanks for the sample yesterday! It was very yummy!
    I am planning to make it today! With coffee of course!

  7. says

    OMG, that looks fabulous!!!!!!! GREAT post woman! You’re making me look bad;)
    .-= Lori´s most recent blog ..2010 Pillsbury Bake-Off Million Dollar Winner, Oprah Announces =-.


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