Triple Berry Coffee Cake {With Streusel Topping}

It might be the most important meal of the day, but it’s also the most frustrating. Cereal is expensive, and everyone is hungry one hour later. There are only so many eggs you can eat. And pancakes make a huge mess.

Anyone else?

Breakfast haters, fear not. All you need to do is make something as good a dessert and call it breakfast! And this coffee cake is exactly that. Sweet, tender, and topped with the easiest streusel topping you’ll ever try, this is a recipe that everyone will truly love.

Ingredients and Tools You’ll Need

Frozen berries work great for this recipe! Aldi sells mixed frozen berries. If you use those, chop up the strawberries to a smaller size. Costco also sells a blend of just blackberries, blueberries, and raspberries that work great in this coffee cake, too.

I love Aldi’s sour cream and find that it’s the best price around!

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The Cake

• ½ cup softened butter (Unsalted or salted are both fine. I used salted, but if you use unsalted, just increase the salt by 1/4 teaspoon. The most important thing about your butter is that it should be room temperature and soft.)
• 1 cup granulated sugar
• 2 eggs
• 2 cups all purpose flour
• 1½ teaspoons baking soda
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup sour cream (or plain Greek yogurt)
• 1 teaspoon vanilla
• 2 cups mixed berries (Any combination of blackberries, raspberries, or blueberries will work. Frozen is a great choice.)

The Topping

• 3 tablespoons butter
• ⅓ cup flour
• ½ cup brown sugar

How to Make Triple Berry Coffee Cake

Step One: Prep

Preheat your oven to 350℉.  Prepare a 9 x 9 baking pan with non-stick cooking spray.

Step Two: Cream Butter And Sugar, Add Eggs

Cream the butter and sugar in a large mixing bowl, using an electric mixer on medium.  Beat until light yellow and fluffy, at least 3 minutes.  Add the eggs, one at a time, then the vanilla.

Step Three: Add Dry Ingredients And Sour Cream

In a separate bowl, combine the flour, baking soda, baking powder, and salt.  Add the dry ingredients and the sour cream to the butter mixer, a third at a time, beginning and ending with the flour.  Mix on low.

Step Four: Mix In Berries

Add berries and gently mix in by hand.

Step Five: Make Topping

Make the topping by combining the butter, flour, and sugar with a fork or your hands until it looks crumbly. Sprinkle it on top of the batter in an even layer.  

Step Six: Assemble

Spread the batter into the prepared pan and gently even it out with a spatula. Sprinkle the topping on the batter in an even layer.  

Step Seven: Bake

Bake for 35-45 minutes, until a toothpick in the center comes out clean.  Cool in the pan for at least 5 minutes before serving, then serve right out of the pan.  Coffee cake will stay fresh at room temperature for 2 days.

Storage Instructions

To keep the cake fresh and moist, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container and store it in the fridge for up to three days.

You can also freeze this for up to two months. Wrap each slice individually before placing them all together in a freezer bag or an airtight container. Thaw completely before serving.

What to Serve with Triple Berry Coffee Cake

• Coffee, of course!
• This skillet omelet is perfect for something savory on the side
• Crispy cast iron home fries are perfect too.

Questions and Troubleshooting

Related Recipes

• If you have a starter, this sourdough cinnamon sugar coffee cake is another great one to try.
• These jumbo chocolate chip muffins are great to make ahead for an afternoon snack.
• Having sourdough blueberry muffins is handy for a breakfast on the go.
• Make some banana muffins with caramel icing to use up those ripe bananas and have a delicious breakfast ready for overnight guests.

Printable Recipe