Description
Wake up your tastebuds in the morning with a slice of this slightly tart coffee cake filled with fresh blackberries, featuring lime both in the streusel and cake.
Ingredients
- FOR THE STREUSEL:
- ¼ cups Butter, Softened
- ⅓ cups Plus 1 Tablespoon Sugar
- 1 Small Lime, Zest And Juice
- ¾ cups Flour
- FOR THE COFFEE CAKE:
- 1-⅓ cup Flour
- ¾ cups Sugar
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- 2 Eggs, Lightly Beaten
- ¾ cups Plain Or Vanilla Greek Yogurt
- 1 Small Lime, Zest And Juice
- 6 ounces, weight Blackberries
- FOR THE GLAZE:
- ½ cups Powdered Sugar
- ¼ teaspoons Vanilla
- Whole Milk, Half-and-Half, Or Cream, As Needed For Desired Consistency
Preparation
Preheat oven to 350ºF. Generously spray (or line with parchment paper, then spray) an 8×8 baking pan with nonstick spray.
For the streusel, combine butter and sugar in a small bowl. Add lime zest and juice. Mix in flour with a fork until well-combined. Set aside in refrigerator.
For the cake, mix flour, sugar, baking powder and baking soda in a medium bowl. Set aside.
In a small bowl, combine eggs, yogurt, lime zest and juice with a whisk. Add to the flour mixture and mix well, but don’t beat.
Pour batter into prepared pan. Sprinkle blackberries over batter. Remove streusel from refrigerator and crumble it up evenly over the blackberries.
Bake 30–35 minutes. Cake will look brown at edges and pick inserted in center will come out clean.
Let cool at least an hour before glazing.
For the glaze, mix powdered sugar with vanilla and enough milk, half-and-half, or cream to make a glaze. Spoon over cooled cake.
