Berry Coffee Cake with Streusel Topping

When it comes to berries, streusel, and coffee cake, my motto is the more the merrier! This berry coffee cake (featuring a delicious blend of fresh raspberries, blackberries, and blueberries) topped with buttery streusel makes a dream weekend breakfast.

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This berry-filled coffee cake is incredibly soft and moist thanks to a rich blend of Greek yogurt, buttermilk, and an extra egg yolk.

To boost the berry flavor, we layer the golden batter with blackberry preserves or your favorite berry jam.

Top with a tumble of fresh berries and generous layer of streusel, then bake until perfectly fluffy and golden!

Love baking with berries? Try my mixed berry cobbler recipe next!

I love to dust the top with a shower of powdered sugar and enjoy each buttery slice with my coffee for a scrumptious start to the day!

Craving more coffee cake?

• Brown Butter Cinnamon Streusel Coffee Cake
• Brown Butter Cherry Coffee Cake
• Apricot Almond Coffee Cake

Berry Coffee Cake with Streusel Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Laura Kasavan
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes
• Yield: 9 servings
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

Berry coffee cake makes a dream weekend breakfast! You’ll love this buttery coffee cake layered with fresh berries and golden streusel topping. Dust the top with powdered sugar and enjoy with your morning coffee.

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Ingredients

Streusel

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 6 Tbsp unsalted butter, melted

Cake

• 1 1/2 cups all-purpose flour
• 1 tsp aluminum-free baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 Tbsp unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1 large egg plus 1 egg yolk, at room temperature
• 2/3 cup plain Greek yogurt, at room temperature
• 1/3 cup buttermilk, at room temperature
• 1/4 cup blackberry preserves or jam
• 1 1/2 cups fresh berries

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Instructions

1. Preheat oven to 350°F and spray an 8-inch square baking pan with nonstick spray; dust lightly with flour.
2. Make 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 in the freezer until ready to use.
3. Make 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).
4. 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 layer. Sprinkle evenly with chilled streusel.
5. Bake coffee cake for 60 minutes or until golden, top 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.
6. Store leftover coffee cake tightly covered in the refrigerator. Reheat in a warm oven (325°F) for 10 minutes before serving.

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Notes

Fresh berries: I used a blend of fresh raspberries, blackberries, and blueberries. Use any mix of fresh berries in this recipe.