Triple Berry Coffee Cake {With Streusel Topping}

This triple-berry coffee cake recipe is simple to make but entirely from scratch. Perfect for a weekend breakfast or afternoon snack.

⭐️⭐️⭐️⭐️⭐️ “Moist and delicious. My neighbors and I loved it!” -Allie

close up view of triple berry cake with crumb topping.

Triple Berry Coffee Cake

A sweet start to your morning, this coffee cake is loaded with mixed berries and topped with a buttery, sugary crumb topping. 
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serving Size 9 pieces


The Cake

  • ½ cup softened butter
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups all purpose flour
  • teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup sour cream
  • 1 teaspoon vanilla
  • 2 cups mixed berries

The Topping

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


  • Prep. Preheat your oven to 350℉.  Prepare a 9 x 9 baking pan with non-stick cooking spray.
    This image focuses on the prepared 9 x 9 baking pan before any ingredients have been added, showing it lightly greased with butter and ready for the batter.
  • 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.
    A glass mixing bowl containing a cake batter mixture with vanilla extract being added. The bowl is on a white countertop, and there are fresh berries (raspberries, blackberries, and blueberries) alongside and a colorful cloth with a cherry pattern in the background. This image illustrates the step of adding vanilla to the cake batter in a recipe.
  • Add dry ingredients and sour cream. In a separate bowl, combine the flour, baking soda, 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.
    finished batter after dry ingredients are added.
  • Mix in berries. Add berries and gently mix in by hand.
    batter showing berries mixed in.
  • 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.  
    A glass mixing bowl with crumb topping mixture made of butter, flour, and brown sugar, creating a sandy, crumbly texture perfect for sprinkling over cake batter.
  • 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.  
    A 9 x 9 baking pan is shown from above, filled with cake batter and topped evenly with the crumb mixture, ready to be baked.
  • Bake. Bake for 35-45 minutes, until a toothpick in the center comes out clean.  Cool in the pan for at least minutes before serving, then serve right out of the pan.  Coffee cake will stay fresh at room temperature for 2 days.
    The final baked Triple Berry Coffee Cake is displayed in the same baking pan, showing a golden-brown crumb topping that's been perfectly cooked.


If you’re using frozen berries, make sure you don’t let them defrost before adding them to the batter.
A teaspoon of lemon zest is a great addition to this cake!
Calories: 475kcal | Carbohydrates: 75g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 456mg | Potassium: 132mg | Fiber: 2g | Sugar: 47g | Vitamin A: 728IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
berry coffee cake on plate.

❤️ Why you’ll love this recipe

  • Sweet, tender, and topped with the easiest streusel topping you’ll ever try, this is a recipe that everyone will truly love.
  • Perfect for guests. Serve this at a playdate with coffee, and you’ll be everyone’s best friend.
  • Budget-friendly. Frozen berries make this convenient and affordable any time of year.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

ingredients on white tile counter.

You’ll need the following for this yummy breakfast cake:

  • 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.
  • White sugar
  • Eggs
  • All purpose flour
  • Baking soda
  • Salt
  • Vanilla
  • Sour Cream (or plain Greek yogurt)
  • Mixed berries. Any combination of blackberries, raspberries, or blueberries will work. Frozen is a great choice. (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.)


Step One: Make the Batter

creaming butter and sugar.

First, preheat your oven to 350 degrees with the rack in the center. This recipe will fit in a 9 x9 pan. Spray it generously with cooking spray.

Like any good cake, we being by creaming the butter and sugar together. Don’t rush this step, or texture of the coffee cake will be affected. An electric mixture on medium will take 3-4 minutes to get the butter and sugar creamy and fluffy.

Then add the eggs, one by one, and the vanilla.

Combine the dry ingredients (flour, baking soda, and salt) in a separate bowl. We’re going to add them to the butter/ sugar mixture, alternating with the sour cream. Mix everything on low. An overmixed cake will be dense!

Step Two: Berries

mixing bowl of batter and berries

Once the batter is done (it will look thick), it’s time to add the berries. Stir them in by hand, very gently.

Step three: make the topping

bowl of butter sugar and flour.

Once the batter is ready, its time to make the crumb topping. Using either a fork or just your hands, combine the butter, sugar, and flour to make a crumbly streusel. I prefer brown sugar in the recipe, but white sugar will do in a pinch!

Step Four: assemble

batter with berries and crumb topping before baking.

Press the topping right on the batter as evenly as you can.

Step Five: bake

metal pan with baked coffee cake.

Bake for 35-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

Let it cool right in the pan, and serve!

🥫 Storage instructions

If you have leftover coffee cake, the best way to store it is wrapping it tightly in plastic wrap or aluminum foil. This will help keep the cake fresh and moist while preventing air from getting in. Additionally, you can place the wrapped cake in an airtight container or zipper-style plastic bag and store it in the refrigerator for up to three days.

If you need longer storage, consider freezing the cake for up to two months. To ensure maximum freshness, wrap each slice individually before placing them all together in a freezer bag or airtight container. When you’re ready to enjoy your frozen coffee cake again, allow it to thaw completely before serving at room temperature.

🔍 FAQs

Is there coffee in this coffee cake?

No, my dear UK readers, not in American. It just means it’s served with coffee.

Can I change up the fruit?

Yes, but don’t use anything too big. Strawberries and peaches are great, but you’ll need to chop them up.

👩🏻‍🍳 Expert tips

  • Don’t overmix or you’ll have a tough cake
  • Don’t worry about removing this from the pan. Serve it right out of the baking dish.

📘 Related Recipes

🍽 Serve it with

square piece of coffee cake on white plate.
Triple Berry Coffee Cake {With Streusel Topping}

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Recipe Rating


  1. 5 stars
    This was a great recipe! I didn’t do the glaze because I felt the topping was enough. I made it for a birthday brunch and it was a hit! I had frozen berries that had been in the fever for a WHILE and there was a lot of icicles on them. I put them all in a bowel
    of water to take off the icicles before use. I just put extra berries.

  2. 5 stars
    I made this coffee cake. It was moist and delicious ! Will make again when I have some leftover berries to use up. Of course too much for one person, but my neighbors loved it !

  3. I had the same problem with the
    Topping needs something more to be crumbly. Just made it can’t wait to try it. 😋👍👍

  4. 4 stars
    Topping needed more flour or oats. Mine just melted onto the cake. Also, very sweet. But the cake taste was great