This Mixed Berry Coffee Cake is loaded with blueberries and raspberries for a tasty morning (or night) treat!
When I first got into baking bread, it was like a whole new world opened up to me. First and foremost, I was literally in awe at the fact that I could make a loaf of bread. And if you’ve ever eaten warm Italian bread right out of the oven (especially dipped in olive oil!), then you’ll understand how I could eat an entire loaf in one sitting. (Not that I’ll ever confess to doing that.) But in the learning process, I picked up a whole new repertoire of baking terminology. Crust, crumb, biga and poolish all sounded like another language at first, but they soon became household terms.
The same thing happened when I stumbled across a copy of Coolio’s cookbook. Yes, that Coolio. The rapper who hit fame in the mid-90’s with songs like Gangsta’s Paradise and Fantastic Voyage. Coolio has a cookbook. And it features recipes like “Tricked-out Westside Tilapia” and “Heavenly Ghettalian Garlic Bread.” Uh, say what?
Regardless of your affinity for rap, Coolio’s book is a hilarious read. For one of his recipes, he starts by saying “Light a fire under your frying pan and pour a little olive oil in there.” For the record, he also recommends rolling spring rolls “nice and tight like a blunt.” And the term ‘a dime bag of pepper’ might show up in his book, too. Don’t ask me how much pepper that is.
In total fairness, though, Coolio seems like a great guy. Sure, he’s a self-proclaimed ‘Ghetto Martha Stewart,’ but he refers to his mom quite a bit. And he always refers to her with respect. He describes her as a really, really great cook who inspired his interest in food. Oh, and in case you get bored, Coolio has expanded his cooking ventures into a YouTube cooking show.
Tender crumb. Streusel vs crumble. Cream together the butter and sugar. These are all terms and phrases I had to learn when I got into baking. While baking loaves of bread is probably still my favorite kitchen activity, baking cakes and other sweet treats isn’t far behind. Coffee cakes are an all-time favorite, and I’ve even been known to get a coffee cake for my birthday. No shame in my coffee cake game.
This Mixed Berry Coffee Cake is just a slight twist on the classic coffee cake. Basically we always have berries around our house lately thanks to a certain toddler who could probably eat his weight in berries every.single.day. So the other day, I decided to borrow some of Robbie’s blueberries and raspberries and turn them into this Mixed Berry Coffee Cake. I mean how can you go wrong with fresh berries + coffee cake? Oh, and streusel. The streusel is by far the best part of the coffee cake! My niece Blakely also loves coffee cake, except she just picks off all the streusel topping and leaves the actual cake behind. A coffee cake (even a Mixed Berry Coffee Cake) looks a lot sadder without streusel. Trust me.
I’m not sure if Coolio has ever baked a Mixed Berry Coffee Cake, but I sure would love to see how he describes it. I’m hoping it’s something along the lines of how he described an appetizer: “Seriously, if someone don’t like this appetizer, you gotta grab they scruffy a** by the back of their neck and throw them out on the lawn. I can’t help people like that.”
I can’t make this stuff up, folks. Enjoy the coffee cake!
Mixed Berry Coffee Cake
For the streusel:
- ¼ cup granulated sugar
- ⅓ cup brown sugar
- 1½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- ½ cup unsalted butter melted
- 1¾ cup all-purpose flour
For the Cake:
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups granulated sugar
- ¼ cup brown sugar
- ¾ cup unsalted butter room temperature
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1¼ cups sour cream
- 1 cup frozen blueberries
- 1 cup frozen raspberries
For the Streusel
- Using a medium bowl, add sugars, cinnamon, ginger and salt; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour; stir until well combined. Set Streusel aside.
For the Cake
- Preheat oven to 350°F.
- Grease and flour (or spray with nonstick spray) a 9”x3” round cake pan. Set pan aside. (See note below.)
- In medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined; set mixture aside.
- Using a countertop mixer, cream together the sugars and butter until light and fluffy (~2-3 minutes on medium speed).
- Add eggs, one at a time, mixing after each addition.
- Add vanilla, lemon juice and sour cream; mix on low speed until well combined.
- Add dry ingredients to the bowl and mix on low until just combined.
- Pour ~⅓ of the batter into greased cake pan. Crumble half of the streusel on top of batter. Spread blueberries on top of streusel. Pour ~⅓ of batter on top of the blueberries. Finally, spread raspberries on top and then pour remaining batter over raspberries. Crumble remaining Streusel on top of batter. (Tip: Leave some bigger chunks of Streusel on top!)
- Bake at 350°F for 45 minutes. Open oven and tent the top of the cake with a piece of tin foil to prevent the streusel from burning. Continue baking for another 55-60 minutes, or until a toothpick inserted into cake comes out mostly clean.
- Place cake on cooling rack for at least 30 minutes before slicing.