This Blackberry Cake is my new favorite breakfast. It is moist and flavorful with a crunchy almond topping. It pairs perfectly with fresh berries and a good cup of coffee.
Blackberry Cake – Low Carb, Grain/Dairy/Sugar Free, THM S
Cake for breakfast is one of the great pleasures in life. Whoever came up with coffee cake is a genius. Every good cup of coffee needs a bite or two of something sweet alongside. I know I’m not the only one who thinks that way.
This is based on my Cranberry Walnut Crumb Cake from last fall. I love that cake but cranberries scream fall to me and I wanted a springier version. You can use any berries you like in this. I enjoyed the blackberries but the batch I had did have extra large seeds. If that would bother you choose another berry instead.
Does Coffee Cake have Coffee in it?
Nope. My kids still can’t believe this. Coffee cake is called coffee cake because it goes well along with a cup of coffee. This Blackberry Cake is a traditional Coffee Cake that is lightly sweetened so it isn’t overpowering in the morning. But it is still sweet enough and enough of a treat to be a great dessert at the end of the day.
The color of the blackberry juice seeping into the cake underneath is beautiful. My daughters love the color purple and this is a great way to get a naturally purple cake.
I try to keep my recipes simple, with the exception of a few fancy special occasion desserts. As far as homemade, from scratch, cakes go this one is very simple. You can just mix the batter in a bowl with a wooden spoon and then dump the crumb topping ingredients in the food processor and pulse. This is delicious even without the topping if you want to simplify it further.
Isn’t my new glass baking dish pretty? I use 8 x 8 glass baking dishes several times a week so when I saw this one I had to have it. It’s a nice change from the two pyrex dishes I’ve been rotating between for the last 10+ years.
Blackberry Coffee Cake – Low Carb, Dairy-Free, THM S
Blackberry Cake Ingredients:
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Coconut Milk – coconut milk helps keep dairy-free baked goods moist and tender.
Vanilla – With the price of vanilla being astronomical I decided to try a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts. I got 5 oz for under $6.
Coconut Oil – I use refined or butter flavored coconut oil in recipes that I don’t want a coconut flavor like this Blackberry Coffee Cake.
Blackberries (or other berries of your choice)
Trim Healthy Mama Gentle Sweet (or my sweetener blend)
I hope you enjoy this Blackberry Coffee Cake Recipe!
- Preheat oven to 350.
- Stir together the dry cake ingredients in a medium bowl. Add all the other cake ingredients and mix well with a wooden spoon. Spread in a greased 8 x 8-inch baking dish. Sprinkle the blackberries on top of the cake batter.
- Bake for 15 minutes.
- Meanwhile, combine the ingredients for the topping in a food processor. Process until the nuts are chopped and wet crumbs form. Sprinkle evenly over the partially baked cake.
- Bake for an additional 40-55 minutes until the cake is firm to the touch, golden, and doesn't jiggle when lightly shaken. The center should feel as firm as the edge when lightly pressed with your fingertip.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Originally Published April 27, 2017. Revised and Republished March 15, 2019.