Blackberry Coffee Cake

Bear with me on the photo today.

I’m trying out taking them in manual mode, and well, things didn’t work out quite as I’d planned.

But, I’m gonna get there. I hope.

Clearly I’m not meant for any sort of advanced technology. If I could figure out how to get the photos onto the computer, I’d probably still be using one of those disposable cameras.  You know, the kind in the cardboard box?  That’s really about my comfort level when it comes to cameras.

What I am meant for is eating cake for breakfast.

Yep, I’m a huge advocate of putting the word “coffee” before any sort of breakfast sweet just so that’s it’s more acceptable to jam it into my mouth and call it a meal.

And yes, I know this recipe uses yeast, but it’s so, so easy.  You don’t have to proof the yeast (or dissolve it in water)–just add it in with all of your other ingredients, spread it into the pan, and you’re good to go.  This recipe is foolproof!  And the great thing about it is that you can really use any jam you have on hand.

This does make a large serving of cake–so it’s a great recipe to use if you’re hosting a brunch, attending a potluck, or need something to take to an office function.  It’s really simple, yet tasty enough that it is sure to impress.  And unlike many coffee cakes I’ve had in the past, this one was not dry and crumbly at all–and with the addition of the vanilla glaze, it was just perfect.


Berry Coffee Cake
For the Cake:
  • 1 yellow cake mix
  • 1 cup flour
  • ⅔ cup warm water
  • 2 eggs
  • 1 package active dry yeast
  • 1 teaspoon cinnamon
  • ⅓ cup butter, melted
  • 1 cup berry jam (I used blackberry, but try strawberry, raspberry or blueberry)
For the Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon softened butter
  • ½ teaspoon vanilla
  • 3-4 tablespoons milk
For the Cake:
  1. Spray a 9x13 pan with cooking spray
  2. In a large bowl, combine 1½ cups of the cake mix, the flour, the warm water, eggs and yeast. Mix on low speed for about 2 minutes, scraping the sides of the bowl as neccessary. The batter will be thick!
  3. Spread into your prepared pan and cover with a clean kitchen towel. Let stand at room temperature for 45 minutes.
  4. Preheat oven to 375.
  5. To make the streusel topping, combine the rest of your cake mix with the cinnamon and melted butter. Toss gently to combine.
  6. Spoon your jam into small mounds on top of the batter, and then sprinkle with the streusel. Bake about 35 minutes, or until top of cake is golden brown.
  7. Let cool on a wire rack.
For the Glaze:
  1. In a small bowl, stir together sugar, butter and vanilla. Stir in 3 to 4 tablespoons milk, 1 teaspoon at a time, until desired consistency is reached. Drizzle on top of cake. Add fresh fruit if desired.


  1. Back For Seconds

    I think your picture looks great! You will get the hang of usinng manual mode in no time!
    This cake sounds soooo good. I want to make it using blueberries like right now!
    Back For Seconds recently posted..Sweet ‘N Salty MixMy Profile

  2. sally @ sally's baking addiction

    you will get the hang of manual mode!! It’s much easier than you think. My one piece of advice is to just take as many pictures as possible, changing the f/stop, shutter speed, + ISO one at a time. Find what works best for your dish and the lighting you’re in! It takes time, but you’ll get there Ashley! I still think this coffee cake looks amazing!
    sally @ sally’s baking addiction recently (no yeast) cake batter cinnamon buns.My Profile

    • Kitchen Meets Girl

      Thank you so much for the advice, Sally (I need all I can get)! Hopefully one day my pics will look as great as yours!

  3. Shirley

    I think your pics are great. And the coffee cake even better. YUM looks so much better than the steel cut oats I had today.

  4. Hayley @ The Domestic Rebel

    This looks awesome, Ashley! Coffee cake has to be one of my fave breakfast foods. Like a cinnamon roll meets a pastry meets a cake–what’s not to love?! Thanks for the disclaimer about the yeast being foolproof; silly me, I’m STILL scared and STILL have yet to experiment with it. One of these days!
    Also, I don’t think I’ve shot on manual unless I needed my flash for something. Most of the time, I shoot on aperture and I love it. But, just like you, I am totally lost with these DSLR’s and know all of one function to get my pictures taken and loaded haha. One day (perhaps my yeast conquering day!) I’ll figure it all out… I hope!
    Hayley @ The Domestic Rebel recently posted..Blueberry Muffin DonutsMy Profile

  5. Chandra@the plaid and paisley kitchen

    Yum! I want some of the this cake for breakfast!!! How delish!!! You have seen the insane camera that Steve has! It has more settings and button on it than the International Space Statation!!! All I know how to do is turn the flash on and off and put it in auto or manual focus. Forget all that fancy stuff!!! I would love a class on how to use the darned thing! I started to read the manual and I needed a manual to understand the manual!!! Arrrg!!!! But I love your pic’s and your recipes! Keep it up!
    Chandra@the plaid and paisley kitchen recently posted..Pineapple Mango Salsa Grilled Chicken TacosMy Profile

  6. Pat

    I just use a point and shoot. Your photos look great and I’m sure you’re going to master this. I can’t wait to make this coffee cake! I agree with you too…just put the word “coffee” as first in the title and it’s all good. 🙂

    Pat recently posted..~ Ramblings ~My Profile

  7. Jocelyn @BruCrew Life

    I think your pictures look great…keep on using manual and you will conquer it in no time at all!!! I agree with Sally, take lots of pictures and move your setting for every one. If the pictures are too dark, open your f-stop wider. Still too dark, open the aperature. I read my manual that came with my camera, but really it was just by using it and practicing a whole lot that I finally feel like I know what I am doing. The coffee cake looks awesome and I am wanting a huge piece right about now!!!
    Jocelyn @BruCrew Life recently posted..Trick or Treat TuesdayMy Profile

    • Ashley

      Thanks so much for the advice, Jocelyn! I know I have LOTS of practice ahead of me to get to where I want to be…I’m just not very patient! =) I’ll just keep practicing and hopefully someday my pics will look as awesome as yours.

  8. Dawn

    This look incredible! I really need a slice.
    I am learning how to take pictures of my food too. Your picture looks great though!



  1. The Friday Roundup | The Domestic Rebel - [...] BoBerry Biscuits from Something Swanky Pina Colada Pie in a Jar from Plaid and Paisley Kitchen Blackberry Coffee Cake…

Submit a Comment

Your email address will not be published. Required fields are marked *

CommentLuv badge


Hello There!

Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

more about me >>

Grab My Cookbook!

Fit Meets Girl