Berry coffee cake is dessert for breakfast with fresh berries for richness and fun in every bite. It’s soft and crumbly and not dense at all! Serve this berry coffee cake for an indulgent breakfast or crowd-pleasing dessert alongside a cup of coffee or glass of milk!
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 or with a dollop of whipped cream or a vanilla glaze.
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 9×13-inch pan—just adjust the baking time.
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.
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.
I have many more delicious berry dessert recipes
Homemade Peach and Blueberry Puff Pastry Tart
Berry Coffee Cake
Ingredients
Coffee cake
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups mixed berries, fresh (blueberries, strawberries)
Streusel topping
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ cup butter
Instructions
To make coffee cake
- Preheat the oven to 350°F. Grease an 8-inch square baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined—do not over mix.
Add berries
- Gently fold the fresh mixed berries into the batter.
- Pour the batter into the prepared baking pan and spread it out evenly.
To make streusel
- In a small bowl, mix together the brown sugar, flour, and cinnamon. Pour in the melted butter and stir until crumbly. Sprinkle the streusel mixture evenly over the cake batter.
Bake
- Bake for 38–42 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the coffee cake to cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
I have a whole bunch of frozen blueberries they now have purpose!!!
Time to use them!