Mixed Berry Coffee Cake -

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Mixed Berry Coffee Cake

This Mixed Berry Coffee Cake is loaded with blueberries and raspberries for a tasty morning (or night) treat!

Prep Time20 mins

Cook Time1 hr 40 mins

Total Time2 hrs

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: berry, blueberry, coffee cake, raspberry

Servings: servings

Calories: 546kcal

Author: David

Ingredients

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

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.

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