This soft and buttery coffee cake is loaded with blackberries and topped with a cinnamon streusel
For the Streusel Topping:
- 1/2 cup flour (60g)
- 1/4 cup brown sugar, packed (53g)
- 2 tablespoons granulated sugar (25g)
- 1/2 teaspoon cinnamon
- Pinch of salt
- 4 tablespoons butter, melted (56g)
For the Cake:
- 1 1/2 cup all purpose flour (180g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature (113g)
- 2/3 cup granulated sugar (133g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (120g)
- 2 tablespoons milk (30g)
- 1 1/2 cups fresh blackberries (6 ounces, 170g)