Berry Coffee Cake Recipe

5 from 1 vote

This mixed berry breakfast coffee cake has a moist and tender crumb topped with a crunchy sugar crust. Bursting with raspberries, blackberries, and blueberries, it’s the perfect way to start your day.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 467kcal

Author: The Carefree Kitchen

Ingredients

1 cup butter room temperature
1 cup sugar
1 large egg
1½ tablespoons lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup buttermilk
2 cups mixed berries (blueberries, blackberries, raspberries) fresh or frozen
2 tablespoons coarse sugar for topping

Lemon Glaze

1 cup powdered sugar
2-3 tablespoons lemon juice

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, add the softened butter and sugar. Using the paddle attachment, beat until light and fluffy—about 3 minutes.
Slowly add the egg, lemon zest and vanilla and mix on low speed until smooth. Stop the mixer and add the flour, baking powder and salt, then mix on low speed just until almost combined.
Add the buttermilk and continue mixing on low until well mixed. Finally, use a rubber spatula to carefully fold in the berries by hand.
Transfer the batter to a buttered 9" x 9" baking dish, using an offset spatula to spread evenly. Sprinkle about 2 tablespoons of coarse sugar over the cake batter just before baking.
Bake in a preheated 350 degree oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let cool completely on a cooling rack.
Meanwhile, in a small mixing bowl, add the powdered sugar and 2 tablespoons of lemon juice. Stir until combined, then add up to 1 more tablespoon until you reach your desired consistency.
Drizzle lemon glaze over the berry coffee cake and enjoy!

Notes

Storing instructions: cover with foil or store in an airtight container in the fridge for up to 1 week, or frozen for up to 3 months. To thaw, transfer to the fridge overnight or room temperature for a few hours.

Reheating: reheat in the microwave or a preheated 325 degree oven for about 5-10 minutes.

Nutrition