Topped with fresh berries and dusted with powdered sugar, this Mixed Berry Topped Coffee Cake is a great way to celebrate summer berry season!
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A little over 2 years ago, we moved into our new house. This house is literally right around the corner from the old house. We were looking for something a little bit bigger, and we stumbled across this house while we were driving around looking at Christmas lights. 2 months later, we were moving in!
For the record, a move around the corner sounds easy – it’s not. I made countless trips back and forth in the car with boxes. However, the short distance did make it easier to move some things – like the riding lawnmower. I have no idea how you move a riding lawnmower in a long-distance move. I guess ride it onto the back of a moving truck? All I did was bundle up and drive the thing down the road.
On a side note, that had to be a hilarious sight. It was about 20°F, and there was snow on the ground. There I was riding a lawnmower down the street. Laura did follow me in a pick-up truck to make sure I didn’t have any trouble.
We’d borrowed an old pick-up truck from a friend to help us move, and on this particular trip it was loaded with stuff from our shed. Wheelbarrow, shovels, etc. And Robbie’s plastic basketball net – with a ball stuck in the net – was hanging out of one side of the truck. At one point in the ½-mile drive, the ball fell out, and Laura had to hop out and get it. These were all neighborhood streets, but I’m sure we still looked like the Beverly Hillbillies moving in!
We absolutely love our new house. It’s a bit larger, and I have my own office. It’s great! However, one thing I miss about the old house? Our berry bushes. We lived in that house for 10 years, and we had an established crop of raspberries and blackberries that came back year-after-year. I loved being able to go into the backyard and pick blackberries and raspberries all summer long.
Mixed Berry Topped Coffee Cake
One of the many things that we did when we moved is plant a row of blackberry bushes along one side of the new house. We only got a couple of berries in year 1, and we’ve seen more in year 2. The bushes are doing well, though, and I’m hoping by next year they will be producing as many as we had in the old house.
I didn’t plant any raspberry bushes in this house. It was partly an oversight and partly just going all-in on blackberries this time. However, one night at the end of last summer, I was finishing up some work in my office. My office overlooks the street, and I noticed a family stopping to pick something while they were out on an evening walk. I thought, “Hmm, that’s odd. I wonder what they’re picking?” The area across from us is “forever wild.” There’s a little stream that runs through it, so no-one is able to build there. It’s mostly just trees and plants…and a whole ton of raspberry bushes!
After that family left, I wandered over to see what was going on. Sure enough. Wild raspberry bushes. Like 100 yards worth at least. I was so excited that I went and got Robbie out of bed (he was having quiet time in his room before bed), and took him over in his pajamas to show him the raspberries! Talk about random luck!
Speaking of berries, let’s turn our attention to today’s recipe. This Mixed Berry Topped Coffee Cake is an amazing way to celebrate summer berry season! I used my go-to coffee cake and streusel topping…and then piled a bunch of berries on top before baking. I then added a few more fresh berries and a light dusting of powdered sugar once the cake was out of the oven. It was a delicious cake, and I have to say it didn’t last long in our house. That’s ok, though – I know where I can find more raspberries and blackberries!
If you like coffee cakes, then put this Mixed Berry Topped Coffee Cake on the list. The juices from the berries soaked into the top of the cake a bit while baking, but I didn’t mind at all. I hope you agree that this is one heck of a tasty way to start out a summer morning…or end a summer evening! Happy baking!
Did you bake this Mixed Berry Topped Coffee Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Mixed Berry Topped Coffee Cake
For the Topping
For the Topping
- Using a large bowl, add both sugars, cinnamon, ginger and salt; stir until well combined.
- Add melted butter; stir until well combined.
- Add flour; stir until well combined. Set topping aside.
For the Cake
- Preheat oven to 350°F.
- Grease and flour (or spray with nonstick spray) a 9”x3” springform pan. Set pan aside.
- Using a 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.
- Transfer half of the batter into prepared baking pan. Crumble half of the topping on top of the batter. Pour remaining batter on top. (Note: Remaining topping will get added later.)
- Bake at 350°F for 45 minutes.
- Remove cake from the oven and sprinkle remaining topping mixture on top. Gently press half of the berries into the top of the cake. Tent the top of the cake with foil and continue baking for 55-60 minutes, or until a toothpick inserted into cake comes out mostly clean.
- Place cake on cooling rack for at least 20 minutes before releasing the rim from the pan.
- Allow cake to cool completely and then dust the top of the cake with confectioner’s sugar. Add remaining berries on top before slicing and serving.
Looking for more fun coffee cake recipes? Check out these other favorites, too: