This Mixed Berry Coffee Cake is loaded with blueberries and raspberries for a tasty morning (or night) treat!
Prep Time20mins
Cook Time1hr40mins
Total Time2hrs
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: berry, blueberry, coffee cake, raspberry
Servings: 12servings
Calories: 546kcal
Author: David
Ingredients
For the streusel:
¼cupgranulated sugar
⅓cupbrown sugar
1½tspcinnamon
½tspground ginger
¼tspsalt
½cupunsalted buttermelted
1¾cupall-purpose flour
For the Cake:
2½cupsall-purpose flour
2tspbaking powder
½tspbaking soda
½tspsalt
1¼cupsgranulated sugar
¼cupbrown sugar
¾cupunsalted butterroom temperature
3large eggsroom temperature
2tspvanilla extract
1tsplemon juice
1¼cupssour cream
1cupfrozen blueberries
1cupfrozen raspberries
Instructions
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.
Notes
It’s important to use a deep cake pan for this cake. (I actually used a 9”x3” springform pan.) If you don’t have a deep pan, then you can split the batter into two smaller pans and reduce the overall baking time.