Easy Berry Coffee Cake
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Indulge your sweet tooth with this delightful Easy Mixed Berry Coffee Cake recipe. Made with fresh raspberries and blackberries, this delicious treat is perfect for breakfast, brunch, or a delightful afternoon snack!
More berry dessert recipes? You’ll adore this No Bake Berry Cheesecake, this Easy Berry Trifle and this Easy No-Bake Berry Cheesecake Delight Dessert as well! We’re loving the berry vibe!
Why You’ll Love This Easy Mixed Berry Coffee Cake!
- Super easy to make! Yessss! We love easy!
- Bursting with fresh berry flavor.
- Perfectly moist and fluffy texture with a crunchy sugary topping.
- Versatile for any time of the day!
- Can be easily adapted for vegan and gluten-free diets.
Ingredients You’ll Need
Easy Berry Coffee Cake Recipe
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar – can use 3/4 cup if want to reduce sugar
- 1 teaspoon vanilla extract
- 1 egg or 1 flax egg for vegan
- 1 & 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt or 1/3 cup milk of choice – use dairy-free for vegan option
- 3/4 cup whole raspberries
- 3/4 cup whole blackberries
- 3 tablespoons granulated sugar, for topping
Instructions How to Make Easy Berry Coffee Cake
- Preheat oven to 350°F and spray an 8-inch baking pan with non-stick cooking spray. Set aside.
- In a separate bowl, combine the all-purpose flour, baking powder and salt together.
- In a large bowl, using a mixer, add the butter and sugar and beat it until well-combined and fluffy.
- Add the egg and vanilla extract into the butter mixture and continue beating until smooth.
- Add ⅓ of the flour mixture and mix together, followed by the ⅓ of the milk, mixing. Repeat ⅓ of each until you run out of flour and milk. Beat until well-combined. Fold in some of the raspberries and blackberries just until they are well distributed (about 4-5 folds) without over-mixing. The batter will be very thick.
- Spread the cake batter into your prepared baking dish. Add some extra raspberries and blackberries on top and then sprinkle 3 tablespoons of sugar on top! It gives it a nice crunchy texture!
- Bake the mixed berry cake at 350°F for 50-60 minutes, or until golden brown.
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Let the cake sit for 30 minutes before taking it out of the pan, if you want to serve it warm. Otherwise, you can let it cool in the pan, if you want it to cool completely. If you have any extra, put it in the fridge to keep it fresh.
Storing Mixed Berry Coffee Cake
- Store at room temperature or in the fridge in an airtight container. This will keep your cake fresh for up to a week.
Other Variations
- Use other berries or fruits: Try strawberries, blueberries, or cherries.
- Add nuts: Chopped walnuts or pecans add a delightful crunch.
- Add a hint of lemon: Grate some lemon zest into the batter for a citrusy twist.
- Chocolate chips: Mix in a handful of chocolate chips for a rich flavor.
- For a vegan version: Use 1 flax egg to replace the egg and use a non-dairy milk.
FAQ’s
- Can I use frozen berries? Yes, just make sure to thaw and drain them before adding to the batter.
- Can I make this gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- How do I store leftovers? Store in an airtight container at room temperature or in the fridge for up to a week.
- Can I freeze the coffee cake? Yes, you can freeze the coffee cake. Wrap it tightly in plastic wrap and then place it in a freezer-safe container or bag. It will keep for up to three months. Thaw at room temperature before serving.
- What can I use instead of raspberries and blackberries? You can use any berries you like, such as blueberries, strawberries, or even a mix of your favorites. You can also use chopped fruits like peaches or apples.
- Can I make this recipe without a mixer? Yes, you can use a whisk and some elbow grease to combine the ingredients. Just make sure to beat the butter and sugar until fluffy and the batter is well-mixed.
- What can I use instead of butter for a dairy-free version? You can use a dairy-free butter substitute or coconut oil in place of butter.
- How can I make this recipe healthier? You can replace some or all of the all-purpose flour with whole wheat flour, use a sugar substitute, or reduce the amount of sugar used. Adding nuts or seeds can also boost the nutritional value.
- Can I add a glaze or frosting? Yes, a simple lemon glaze made with powdered sugar and lemon juice would be a delicious addition to drizzle on top. Alternatively, a cream cheese frosting can add richness.
- Can I add a crumble topping? Of course, you’ll love this crumble recipe!
- Why is my coffee cake dense? Over-mixing the batter can cause the cake to be dense. Make sure to fold in the berries gently and avoid over-mixing once the flour and milk are added.
- Can I use different types of milk? Absolutely! You can use any milk you prefer, such as almond milk, soy milk, oat milk, or regular dairy milk.
- Can I replace the Greek yogurt with sour cream? Sure!!
In conclusion, our Berry Coffee Cake recipe is a versatile, delicious, and easy-to-make treat that will satisfy your sweet tooth and impress your guests. Enjoy it warm or cool, with a cup of coffee or tea!
Share this recipe on Pinterest, Instagram and Facebook!
More Coffee Cake Love
- 4 Amazing Apple Coffee Cakes
- Cinnamon Coffee Cake Muffins
- Cherry Cream Cheese Coffee Cake
- Blueberry Crumble Coffee Cake
- Strawberry Cream Cheese Coffee Cake
- Starbucks CopyCat Coffee Crumb Cake Recipe
Easy Berry Coffee Cake
This Easy Mixed Berry Coffee Cake is a delightful treat made with fresh raspberries and blackberries. It's perfect for breakfast, brunch, or an afternoon snack. Simple to make and bursting with berry flavor, this coffee cake is sure to be a favorite.
Ingredients
- 6 tablespoons unsalted butter softened
- 1 cup granulated sugar can use 3/4 cup if you want to reduce some of the sugar
- 1 teaspoon vanilla extract
- 1 large egg or 1 flax egg for vegan
- 1 ½ cups all-purpose flour or gluten-free flour, like Bob's Red Mill
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup Greek yogurt or 1/3 cup milk of choice- dairy-free for vegan option
- ¾ cup whole raspberries
- ¾ cup whole blackberries
- 3 tablespoons granulated sugar for topping
Instructions
- Preheat oven to 350°F and spray an 8-inch baking pan with non-stick cooking spray. Set aside.
- In a separate bowl, combine the all-purpose flour, baking powder and salt together.
- In a large bowl, using a mixer, add the butter and sugar and beat it until well-combined and fluffy.
- Add the egg and vanilla extract into the butter mixture and continue beating until smooth.
- Add ⅓ of the flour mixture to the wet mixture and mix together, followed by the ⅓ of the milk, mixing. Repeat ⅓ of each until you run out of flour and milk. Beat until well-combined. Fold in some of the raspberries and blackberries just until they are well distributed (about 4-5 folds) without over-mixing. The batter will be very thick.
- Spread the cake batter into your prepared baking dish. Add some extra raspberries and blackberries on top and then sprinkle 3 tablespoons of sugar on top! It gives it a nice crunchy texture!
- Bake the mixed berry cake at 350°F for 50-60 minutes, or until golden brown.
- Let the cake sit for 30 minutes before taking it out of the pan, if you want to serve it warm. Otherwise, you can let it cool in the pan, if you want it to cool completely. If you have any extra, put it in the fridge to keep it fresh.
Notes
Enjoy this moist and flavorful mixed berry coffee cake, perfect for any time of day!
Nutrition
Calories: 305kcalCarbohydrates: 51gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 46mgSodium: 89mgPotassium: 195mgFiber: 2gSugar: 31gVitamin A: 329IUVitamin C: 6mgCalcium: 74mgIron: 1mg
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