Berry Coffee Cake

Deliciously moist berry coffee cake with fresh mixed berries and a crunchy streusel topping. Easy to bake, perfect for breakfast or dessert.

Berry coffee cake is soft and crumbly and not dense at all. I love how the sweet and tart berries complements the soft cake texture and sweet Streusel topping.

Coffee cakes are my favorite for breakfast because they typically aren't overly sweet but rather enjoyable with a cup of coffee or tea. They are absolutely delicious on their own, in the company of Berry Cobbler Cookies, or with a dollop of whipped cream or a vanilla glaze.

Ingredients you'll need and why

• All-purpose flour: Think of this as the foundation of your cake. It gives structure and helps the berry coffee cake come together perfectly.
• Granulated sugar: Sugar balances the tartness of the berries and brings delicious moisture and sweetness to the cake batter.
• Baking powder: This important ingredient makes your cake rise and become nice and fluffy instead of dense.
• Salt: Just a pinch to enhance all the flavors and balance the sweetness.
• Milk or buttermilk: Adds moisture to the batter so your cake isn't dry. If you don't have buttermilk, you can make a simple substitute by mixing milk with lemon juice or vinegar.
• Vegetable oil or butter: Adds fat which keeps the cake moist and tender. Butter also brings a rich flavor but oil can make the cake lighter.
• Eggs: Eggs are the glue that hold your cake together. They also add moisture and help create a soft texture.
• Vanilla extract: This adds a warm, aromatic layer of flavor that complements the berries and sweetness perfectly.
• Fresh or frozen mixed berries: Blueberries, raspberries, blackberries, or strawberries - they add juicy bursts of flavor and beautiful color. Using frozen is totally fine, just fold them in without thawing to keep the batter from getting watery.
• Brown sugar, cinnamon, and butter for streusel topping: This crumbly topping adds sweetness and a little crunch. It's absolutely delicious.

How to make berry coffee cake

Mix dry ingredients

Whisk flour, sugar, baking powder, and salt in a large bowl.

Mix wet ingredients

Whisk buttermilk (or milk with lemon juice), oil, egg, and vanilla in another bowl.

Combine them together

Pour wet into dry ingredients, stir just until combined. Don't overmix.

Add berries

Fold in fresh or frozen berries (toss frozen berries in a bit of flour before adding).

Make streusel

Mix brown sugar, flour, cinnamon, and melted butter until crumbly.

Assemble and bake

Pour batter in pan, sprinkle streusel evenly on top. Bake 38-42 minutes at 350 F. until a toothpick comes out clean.

Tips for Perfect Berry Coffee Cake

• Use Fresh Lemon Zest: Grating fresh lemon zest into the batter brightens the flavor and complements the berries beautifully.
• Don't Overmix the Batter: Stir just until the dry ingredients are combined with the wet. Overmixing develops gluten and can make the cake dense.
• Fold in Berries Gently: Whether fresh or frozen, fold berries into the batter carefully to avoid crushing and turning the batter purple.
• If Using Frozen Berries: Do not thaw them before adding. Toss frozen berries with a tablespoon of flour to prevent them from sinking and bleeding into the batter.
• Make Streusel Topping Last: Prepare the crumbly topping separately and sprinkle it evenlyover the batter right before baking for a nice crunchy contrast.
• Test for Doneness Early: Start checking the cake around 35 minutes with a toothpick orskewer. Depending on your oven, it may take up to 50 minutes.

What kind of berries work best?

Use a mix of blueberries, raspberries, blackberries, or chopped strawberries. Tart cherries will work very well as well and I suspect that even sweet cherries make great coffee cake ingredients.

Even though I prefer to use fresh berries, any frozen berries work great in the coffee cake recipe as well. If using frozen berries, do not thaw-toss them in 1 tablespoon of flour before folding into the batter to prevent excess moisture and sinking.

What can I use instead of buttermilk?

If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Do I need a square pan?

A 9-inch round pan works if you don't have a square one. You can also double the recipe for a 9x13-inch pan-just adjust the baking time.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour blend should work well. Just make sure it contains Xanthan gum or a binding agent for best results.

Can I use frozen berries instead of fresh?

Yes! Just don't thaw them before adding-they'll hold their shape better and won't bleed into the batter as much. Toss them in a tablespoon of flour before folding into the batter to help prevent sinking.

Why did my cake turn out dense?

This can happen if the batter is over mixed or if the baking powder is expired. Always check your leavening agents and gently stir the batter until just combined.

Storage instructions

• Room temperature or fridge: Store leftovers tightly covered at room temperature for up to 2 days or in the fridge for up to 5 days. Warm slices slightly before serving for best texture.
• Freezer: The cake freezes well. Wrap individual slices in plastic wrap and freeze in a zip-top bag for up to 2 months. Thaw at room temperature or reheat in the microwave.

More delicious berry dessert recipes

• Strawberry lasagna
• Homemade Peach and Blueberry Puff Pastry Tart
• Cranberry Pecan Dessert
• Berry Cream Cheese Pie