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.
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
Instructions
- Preheat oven to 350°F and spray an 8-inch square baking pan with nonstick spray; dust lightly with flour.
- 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.
- 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).
- 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.
- 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.
- Store leftover coffee cake tightly covered in the refrigerator. Reheat in a warm oven (325°F) for 10 minutes before serving.
Notes
Fresh berries: I used a blend of fresh raspberries, blackberries, and blueberries. Use any mix of fresh berries in this recipe.