Blackberry Sour Cream Coffee Cake

One word...yummy. Thank you Tide and Thyme

 

For the crumb topping:
½ cup all-purpose flour
1/3 cup sugar
1/2 tsp lime zest
4 tbsp. (2 oz.) unsalted butter, melted and cooled slightly
1/2 cup sliced almonds

For the cake:
1 3/4 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups fresh blackberries

• Preheat the oven to 350F.  Lightly grease and flour and 10-inch spring form pan.  
• To make the crumb topping, combine the flour, sugar and lime zest in a small bowl and mix to combine. 
• Pour in the melted butter and mash with a fork until the mixture is crumbly. Set aside.
• To make the cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.  
• In a 2-cup measuring cup, whisk together the eggs, sour cream and vanilla until well blended. 
• Make a well in the centre of the flour mixture and pour in the liquid ingredients.  
• Fold together gently until evenly combined and no streaks remain, being careful not to over mix.  
• Pour the  the batter into the prepared pan in an even layer.  Dot the top of the batter with the blackberries. 
• Sprinkle the crumb topping evenly over the berries. Sprinkle sliced almonds over the crumble.
• Bake until the topping is golden brown and a toothpick inserted into the centre of the cake comes out clean, 38-42 minutes. 
• Transfer the pan to a wire rack and let cool for 20 minutes.  Remove the sides of the spring form pan.  
• Serve warm or at room temperature, cut into wedges.