Fruit-topped coffee cake recipes seem so basic, but for some reason my cookbook collection is heavier on the nut and brown sugar sort. So I improvised. Here’s the resulting recipe, heavily modified from the sour cream coffee cake in the King Arthur 200th Anniversary Cookbook.
* 1/2 cup white sugar
* 1/4 cup brown sugar
* 6 tbsp butter
* 1 egg
* 3/4 cup sour cream
* 1 tsp vanilla
* 1 1/2 cups flour
* 1 tsp each baking soda, baking powder, salt
* 1 15oz. can blackberries (I used Oregon Fruit blackberries in syrup.)
Preheat oven to 350F.
Cream both kinds of sugar together with the butter, then stir in the egg, sour cream, and vanilla, one at a time. Combine dry ingredients, then add to the butter mixture. Stir until it looks like a thick cake batter.
Grease a 9″ square baking dish, spoon the batter into it in an even layer, then pour the blackberries with their syrup over the top. Bake for about an hour. Enjoy.