Moist and Delicious Blackberry Coffee Cake You’ll Love

This tender, moist coffee cake is studded with juicy blackberries and topped with a delicate crumb that melts in your mouth. Made with better-for-you ingredients, it’s a perfect balance of sweet and tart—great for brunch, dessert, or a midday treat with coffee or tea. You won’t believe it’s lightened up!

Why You’ll Love This Recipe

Bright & Berry-Filled: Bursting with fresh or frozen blackberries in every bite.
Soft, Crumbly Texture: Moist interior with a tender crumb topping.
Better Ingredients: Made with Greek yogurt, light butter, and whole grains.
Anytime Treat: Perfect for breakfast, brunch, or as a light dessert.

Ingredients

For the Cake:

• 1 cup white whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup granulated low-calorie sweetener (or regular sugar)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup unsweetened applesauce
• 1/4 cup light butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1 cup fresh or frozen blackberries (if frozen, do not thaw)

For the Crumb Topping:

• 1/4 cup white whole wheat flour
• 2 tbsp granulated sweetener or brown sugar
• 1 tbsp light butter, melted
• 1/4 tsp cinnamon

Instructions

Preheat & Prep

• Preheat oven to 350°F (175°C).
• Lightly grease or line an 8×8-inch baking dish with parchment paper.

Mix Dry Ingredients

• In a large bowl, whisk together both flours, baking soda, baking powder, salt, and sweetener.

Combine Wet Ingredients

• In a separate bowl, whisk together Greek yogurt, applesauce, melted butter, egg, and vanilla until smooth.

Make the Batter

• Add wet ingredients to dry ingredients and stir just until combined. Gently fold in blackberries.

Pour into Pan

• Spread batter evenly into the prepared baking dish.

Prepare Crumb Topping

• In a small bowl, combine flour, sweetener, cinnamon, and melted butter. Mix until crumbly and sprinkle over batter.

Bake

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in pan for 10–15 minutes before slicing.

Nutritional Information (Per Slice, Approximate)

Calories: 160
Carbs: 22g
Protein: 5g
Fat: 6g
Fiber: 3g
Sugar: 6g

Tips for Success

• Don’t Overmix: Stir batter just until combined to keep the cake tender.
• Use Frozen Berries Right from the Freezer: Prevents bleeding color and excess moisture.
• Store Well: Keeps in the fridge up to 4 days or freezes beautifully in individual slices.
• Enhance the Flavor: Add a touch of lemon zest to the batter for a citrusy twist.

Why This Recipe Works

• Moist Texture with Less Fat: Greek yogurt and applesauce keep the cake soft without needing heavy oils.
• Just Sweet Enough: Sweetness from fruit and a touch of sugar substitute creates a balanced bite.
• Crumb Topping for the Win: Adds richness and contrast with minimal calories.

This Blackberry Coffee Cake is a simple yet elegant treat that brings bakery flavor to your own kitchen. It’s light enough to enjoy often, easy enough for beginners, and impressive enough to serve guests. Enjoy it fresh, warm, and paired with your favorite cup of coffee or tea.