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Blackberry Rosemary Butter Coffee Cake

Blackberry and Rosemary Butter Coffee Cake

I think you have to be pretty ballsy to call something the best, but ballsy is how I feel about this coffee cake. So I’m confident about labeling it as the best I’ve ever tasted!

Blackberry and Rosemary Butter Coffee Cake

I’m a huge fan of coffee cake and some might say a purist. I actually will only eat it with a cup of coffee and for me it has to have cinnamon in it. So why do I love this coffee cake more than (almost) anything else in the whole wide world? It tastes of pure butter…and there’s not many people who don’t like butter. The original recipe which you can find here has a great story to it, so you should check that out even if you hate coffee cake. For this version I just added blackberries and lots of fresh rosemary, which works great in sweet recipes. It’s totally not just for chicken and lamb!

Blackberry and Rosemary Butter Coffee Cake

Let’s not forget that it has a good amount of sour cream in it too. Between that and the one and a half sticks of butter it’s really, really moist. Have I sold this coffee cake to you yet? Whether you prefer the more traditional coffee cake or you feel like being the awesome person at your next brunch pot luck with this blackberry version, either one of these will make you ditch store bought cake forever!

Blackberry and Rosemary Butter Coffee Cake



Blackberry Rosemary Butter Coffee Cake
Prep time
Cook time
Total time
Serves: 8
  • 1½ cups all purpose flour plus 1 Tbsp, divided
  • ½ tsp plus ¼ tsp baking powder
  • ½ tsp plus ¼ tsp baking soda
  • 1½ sticks unsalted butter, softened
  • ¾ cup of granulated sugar
  • 1 large egg plus 1 egg yolk
  • ¾ cup sour cream
  • 1 tsp vanilla extract
  • 1¼ cups whole blackberries
  • 1½ Tbsp fresh rosemary, finely chopped
  • For The Streusel Topping:
  • ½ cup packed light brown sugar
  • ½ cup chopped pecans
  • 1 tsp cinnamon
  1. Preheat the oven to 325 degrees F. Grease a 9 inch baking pan or spring-form pan.
  2. Sift together the flour, baking powder and baking soda and set aside.
  3. Mix together the ingredients for the streusel and set aside.
  4. Using an electric mixer, cream the butter and sugar until light and fluffy, about 4-5 minutes.
  5. Add the vanilla and the eggs and mix well. Scrape down after two minutes and mix until well incorporated.
  6. Add half of the sour cream and half of the flour. Mix and then add the rest of the sour cream and flour. Add the rosemary and mix through.
  7. In a bowl, toss the blackberries with the tablespoon of flour.
  8. Spread half of the batter into the prepared pan.
  9. Evenly distribute the blackberries over the first layer of batter.
  10. Pour the rest of the batter into the pan and spread out evenly. Don't worry if you squash some berries or move them around, but try to keep them even.
  11. Top with the streusel and place in the oven.
  12. Check the cake after 30 minutes and using a toothpick, look for it to come out of the cake clean with no crumbs or wetness. It may take up to 40-45 minutes depending on your oven.
Let the cake cool for at least 30 minutes before slicing. Keep any leftovers covered and at room temperature.



  • This is my kind of coffee cake. It sure looks irresistible!

    January 17, 2014
  • what a wonderful flavor combo, I’d like at least three pieces.

    January 17, 2014
  • This sounds so good! I need a slice with my coffee right now! Pinned!

    January 17, 2014
  • This coffee cake looks unbelievable! Seriously gorgeous!

    January 17, 2014
  • Gorgeous, love the idea of blackberries + rosemary (and plenty of butter, of course!).

    January 17, 2014
  • This coffee cake looks amazing and love the touch of savory from the rosemary!!! Don’t be surprised if you hear a knock at the door around breakfast time tomorrow :)

    January 17, 2014
  • Yum! I’m sure this is the BEST coffee cake ever! :)

    January 17, 2014
  • love the combination of ingredients here!

    January 17, 2014
  • Ballsy is good- especially when it comes to cooking. LOVE the rosemary and blackberry combo here!

    January 18, 2014
  • yes please!

    January 19, 2014
  • Yes, I’m sold. GREG

    January 19, 2014
  • This does sound totally awesome!! Love the blackberries in this…and the rosemary is so intriguing!

    January 19, 2014
  • Yep, gonna hafta go on a hike tomorrow morning. We made two – one with berries & rosemary, one without. The plain one is… Amazeeeeeee

    January 31, 2014
    • foodnessgracious

      Ha, glad you liked it, I love that stuff!

      February 02, 2014
  • Monine

    Has anybody actually made this? I am making it, and it calls for the flour divided, fine, then it calls for a 1/2 tsp of baking soda + 1/4 tsp of baking soda, and then 1/2 tsp of baking powder + 1/4 tsp of baking powder. What in the hell are we supposed to do? Add 3/4 tsp of each? Never says in the recipe what to do with the other 1/4 tsp!

    March 09, 2014
    • foodnessgracious

      Add all of the b powder and b soda to the 1 1/2 cups flour. The other tbsp flour is for the blackberries….

      March 09, 2014
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