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Blackberry Coffee Cake

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Give your usual coffee cake recipe a new twist. Adding blackberries is an unexpected treat that makes this coffee cake not too sweet and just right for an afternoon with friends or a dessert for brunch.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 20 servings


Original reipce makes 2 dozen Change Servings

  • CAKE
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  • Step 1 of 10

    PREHEAT oven to 350º F. Grease and flour 9 x 5-inch loaf pan.

  • Step 2 of 10

    cake mix, coffee mixture, butter and eggs in medium bowl on low speed for 30 seconds. Beat on medium speed for 1 minute (batter will be thick).

  • Step 3 of 10

    POUR half of batter into prepared pan; spread evenly. Top evenly with blackberries. Pour remaining batter on top.

  • Step 4 of 10

    flour, sugar and cinnamon in a small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

  • Step 5 of 10

    SPRINKLE over top of batter.

  • Step 6 of 10

    BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Place on wire rack and cool completely.

  • Step 7 of 10

    powdered sugar and Coffee-mate in a small bowl until fully combined.

  • Step 8 of 10

    DRIZZLE over cooled cake.

  • Step 9 of 10

    TO SERVE, cut cake into 10 slices. Cut each slice in half.

  • Step 10 of 10

    TIP: For an added coffee kick, add ¼ teaspoon of coffee granules to the icing and mix well. For a great flavor variation, try the same amount of frozen blueberries or raspberries.

Nutrition Facts

Amount Per Serving
Servings: 20 servings
Calories 150
Calories from Fat 50
%Daily Value*
Total Fat 6g 9%
Saturated Fat 3.5g 16%
Cholesterol 30mg 11%
Sodium 90mg 4%
Total Carbohydrate 25g 8%
Dietary Fiber 0.5g 3%
Sugars 15g
Protein 2g
Vitamin A 4%
Vitamin C 0%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
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