Very Berry Coffee Cake
Bursting with the flavors of fresh, juicy berries and topped with a buttery cinnamon crumb, this Very Berry Coffee Cake is the ultimate treat for breakfast, brunch, or dessert! Featuring a moist and tender cake base made with sour cream and milk for an extra-rich texture, each bite is studded with a medley of vibrant blueberries, raspberries, and strawberries. A golden-brown streusel topping adds the perfect balance of sweetness and crunch, making this recipe irresistible. Quick to prepare in just 20 minutes and baked to perfection in under an hour, this easy-to-make coffee cake is ideal for sharing with family and friends. Serve it warm or at room temperature alongside a steaming cup of coffee or tea for a cozy and indulgent experience. Perfect for berry lovers and coffee cake enthusiasts alike, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.5 cup milk
- 0.5 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups mixed berries (blueberries, raspberries, strawberries, etc.)
- 0.5 cup brown sugar
- 0.5 teaspoon ground cinnamon
- 0.33 cup all-purpose flour (for crumb topping)
- 0.25 cup unsalted butter (melted, for crumb topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, sour cream, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry mixture and stir gently until combined. Be careful not to overmix.
Fold in the mixed berries gently to avoid crushing them.
Pour the batter into the prepared baking pan, spreading it evenly.
To make the crumb topping, combine the brown sugar, ground cinnamon, and all-purpose flour in a small bowl. Add the melted butter and mix with a fork until crumbly.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Very Berry Coffee Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
3720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 110.5 g | 552% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2320 mg | 101% | |
| Total Carbohydrate | 498.6 g | 181% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 260.9 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 534 mg | 41% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1090 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
