This recipe for mixed berry coffee cake is simple to make but entirely from scratch. Perfect for a weekend breakfast or afternoon snack.
Table of contents
❤️ 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.
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
- All purpose flour
- Baking soda
- 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
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
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
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
Press the topping right on the batter as evenly as you can.
Step Five: bake
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.
No, my dear UK readers, not in American. It just means it’s served with coffee.
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
- Sourdough Cinnamon Sugar Coffee Cake
- Jumbo Chocolate Chip Muffins
- Sourdough Blueberry Muffins
- Banana Muffins with Caramel Icing
🍽 Serve it with
- Coffee, of course!
- This skillet omelet is perfect for something savory on the side
- Crispy cast iron home fries are perfect too.
📖 Here’s the recipe
Triple Berry Coffee Cake
- ½ cup softened butter
- 1 cup granulated sugar
- 2 eggs
- 2 cups all purpose flour
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup sour cream
- 1 teaspoon vanilla
- 2 cups mixed berries
- 3 tablespoons butter
- ⅓ cup flour
- ½ cup brown sugar
- Preheat your oven to 350 degrees. Prepare a 9 x 9 baking pan with non-stick cooking spray.
- 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.
- 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. Add the berries and gently stir them in by hand.
- Spread the batter into the prepared pan and gently even it out with a spatula. 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.
- 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.