Dairy Free Blackberry Coffee Cake is a delicious brunch treat that’s bursting with fresh berry flavor as well as a crunchy, gooey cinnamon streusel.

Even if you’re not dairy free, you will love this coffee cake. It’s a tender cake with wonderful blackberry flavor and a delicious crunchy streusel on the bottom. It’s the perfect addition to any brunch menu.

My daughters,  Nicole and Kelly are grown now but when they younger and were offered coffee cake they always turned it down. I could never figure out why, I mean come on, it’s cake, it’s got sugar and other tasty things in it. But they would insist they didn’t like it.

 Well, eventually, I figured out that they thought there was coffee in the cake. So since they didn’t like coffee, surely they wouldn’t like coffee cake. 

It makes perfect sense, I mean, chocolate cake has chocolate in it, so why wouldn’t coffee cake have coffee in it, right? I thought that was so funny.

Once I explained that it was called coffee cake because people often drink coffee while they eat it, but it didn’t have a drop of coffee in it, they quickly changed their minds and decided to give it a try.  And since it was cake that’s acceptable to eat for breakfast, they quickly became lovers of coffee cake!

They definitely love this blackberry coffee cake with streusel filling. It’s got big fresh blackberries, that are bursting with sweet, fresh flavor and the streusel crust adds a fabulous crunch.  

I have a family member who’s dairy free, so I decided to make this coffee cake dairy free so that they could also enjoy it. It only takes a couple of simple substitutions.

Instead of regular milk, I used unsweetened vanilla almond milk  and I substituted margarine for the butter. The coffee cake turns out perfectly rich and delicious.

This  brunch cake is also freezer friendly. Once the cake is completely cooled,  wrap it completely with plastic wrap and then put it in a gallon size ziploc bag. It can be frozen it for up to three months.

What substitutions can be made with this recipe?

• Blueberries or raspberries can be substituted for the blackberries in the coffee cake.
• If you don’t want this coffee cake recipe to be dairy free you can use whole milk and butter instead.
• The streusel crust can be omitted. Alternatively, you can add half of the batter to the to the bundt pan, top with the streusel mixture and then spread the rest of the batter over the top. 

Want more brunch ideas?

• Cinnamon Roll Muffins {Dairy Free Option}
• Mini Bacon Gruyere Spinach Frittatas
• Monkey Bread
• No Fail Quite Lorraine
• Dutch Oven Brunch Bake

 

ENJOY!

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