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When it comes to berries, streusel, and coffee cake, my motto is the more the merrier! This berry streusel coffee cake (featuring a delicious blend of fresh raspberries, blackberries, and blueberries) makes a dream weekend breakfast.
To really amp up the berry flavor, we layer the golden batter with blackberry preserves (or any flavor berry jam you love), then top with a tumble of fresh berries and plenty of golden streusel.
Baked until fluffy and golden, I love to dust this coffee cake with a shower of powdered sugar and enjoy each buttery slice with my coffee for a scrumptious start to the day!
Berry Streusel Coffee Cake
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Berry streusel coffee cake makes a dream weekend breakfast! You’ll love this buttery coffee cake layered with fresh berries and golden streusel topping!
Ingredients
Streusel
- 3/4 cup flour
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 6 Tbsp unsalted butter, melted
Cake
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 3/4 cup sugar
- 1 1/2 tsp vanilla extract
- 1 large egg plus 1 egg yolk, at room temperature
- 2/3 cup plain fat-free Greek yogurt, at room temperature
- 1/3 cup low-fat buttermilk, at room temperature
- 1/4 cup blackberry preserves
- 1 1/2 cups fresh berries
Instructions
- Preheat oven to 350°F and spray an 8-inch square baking pan with nonstick spray; dust lightly with flour.
- For the streusel, whisk together flour, sugar, brown sugar, cinnamon, and salt in a medium bowl. Add melted butter and mix in with a fork until completely incorporated and streusel is crumbly. Chill until ready to use.
- For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter, sugar, and vanilla in a large mixer bowl at medium speed until light and fluffy. Add egg and yolk one at a time and beat well. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add flour mixture in three additions, alternating with yogurt mixture (begin and end with flour mixture).
- Spoon batter into prepared pan and smooth with an offset spatula. Tap sharply to reduce air bubbles. Drop spoonfuls of blackberry preserves over batter and gently spread into a thin layer with an offset spatula. Top with berries, pressing gently into the jam. Sprinkle evenly with chilled streusel.
- Bake for 60 to 65 minutes or until coffee cake is golden, springs back to the touch, and a toothpick inserted in the center comes out clean (start testing after 50 minutes; baking time will vary based on moisture from the berries). Cool in pan on a wire rack for at least 1 hour before serving.
Notes
Fresh berries – I used a blend of fresh raspberries, blackberries, and blueberries. Use any mix of fresh berries in this recipe.
Craving more coffee cake?
Brown Butter Cinnamon Streusel Coffee Cake
Brown Butter Cherry Coffee Cake
Apricot Almond Coffee Cake
I just baked this cake and it was a DREAM! So incredibly soft and fragrant. I used milk with a bit of lime juice to sub for buttermilk since I didn’t have any at home and it was still delicious. The only thing I would recommend is cutting down the sugar – I reduced the amount to 1/4 cup each of sugar and brown sugar for the streusel and 1/2 cup sugar for the cake and it was still quite sweet.
Thank you, Vania! So happy you loved this coffee cake! 🙂
What pans do you use if you do 2x or 3x?
Hi Ali, you can double the recipe in a 9 x 13 rectangular pan. Happy baking!