Mixed Berry Coffee Cake
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Classic coffee cake has received a “berry” delicious update. Topped with fresh berries, cinnamon, sugar, and sweet glaze, this Mixed Berry Coffee Cake is a delightful sweet treat to serve with coffee or tea.
Coffee cakes and quick breads are some of my favorite things to bake. Why? Well, I find them to be both really easy to make (anyone can whip one together) as well as delicious and comforting.
I also love the fact that these types of goodies have a multitude of uses. You can serve them for breakfast, brunch, as an after-dinner dessert, or anything between. (And if we are being honest, they are a lovely midnight snack, too!)
Want More Coffee Cake and Quick Breads? Try these:
- Pumpkin Coffee Cake
- Cinnamon Nut Quick Bread
- Apple Fritter Bread
- Funfetti Coffee Cake
- Rhubarb Streusel Quick Bread
In this Mixed Berry Coffee Cake, I took a classic coffee cake recipe and elevated it with a layer of fresh berries mixed with sugar and cinnamon on top. The combination of the dense sweet cake and bright berries is delightful. Plain coffee cake can be a little underwhelming which is why I always give my recipes a little something extra.
If you’re ready to upgrade your coffee cake, let me show you how to whip this up!
How to Make This Delightful Sweet Treat:
It’s time to get baking. You can find a full ingredient list and detailed instructions for this coffee cake in the printable recipe card at the bottom of this post.
- Begin by preheating your oven to 350 degrees F.
- Spray a 9-inch springform pan with baking spray.
- In a large bowl, cream together the butter and sugar.
- Beat in the egg, lemon zest, and vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture.
- Add in the sour cream and beat until just combined. (The batter will be thick.)
- Spread this mixture into the prepared pan.
- Prepare the topping by gently mixing the sugar, flour, and cinnamon with the berries.
- Add the berries to the top of the batter.
- Bake for about 45 minutes.
- Cool for about 10-15 minutes; then, remove the sides of the springform pan.
- Prepare the glaze by whisking together the confectioners’ sugar, milk, and vanilla extract.
- Drizzle over the coffee cake.
- Slice, serve, and enjoy!! It’s that simple!
Other notes:
Any round 9-inch pan will work for this recipe. A springform pan just makes it easier to remove the cake.
You can use frozen berries for this recipe, but I highly recommend fresh. If you are using frozen, there is no need to thaw them.
How to Serve:
This Mixed Berry Coffee Cake can be enjoyed warm (which I like best) or at room temperature. Either way, it’s a delightfully sweet treat and a delicious new take on the classic coffee cake.
You can serve this any time of the year, but it’s especially delicious in the summer when you can use fresh berries.
If there are leftovers, I just wrap the coffee cake with plastic wrap and keep it on the counter. (That makes for easy access when I need that midnight snack. Ha!)
If you give this recipe a try, I’d love to know what you think. Be sure to stop back to leave a rating and comment. Enjoy!
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Mixed Berry Coffee Cake
Ingredients
- 1/3 cup unsalted butter softened
- 2/3 cup sugar
- 1 egg
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup sour cream
Topping:
- 1/3 cup sugar
- 2 teaspoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups fresh berries (I used blueberries, blackberries, and raspberries)
Glaze:
- 1/3 cup confectioners' sugar
- 2 teaspoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 350 degrees F.
- Spray a 9-inch springform pan with baking spray. Set aside.
- In a large bowl (or bowl of a stand mixer fitted with the paddle attachment), cream together the butter and sugar until light and fluffy: about 3-5 minutes. Beat in the egg, lemon zest, and vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, and salt. Add about half of the flour mixture to the butter mixture, and beat for a few seconds to start combining. Add in the sour cream and beat for a few more seconds. Finally, add in the rest of the flour mixture and beat until just combined. The batter will be thick.
- Spread this mixture into the prepared pan.
- Now, prepare the topping by gently mixing the sugar, flour, and cinnamon with the berries. Add the berries to the top of the batter leaving a small 1/2 to 1-inch border.
- Bake for about 45 minutes or until a toothpick inserted near the center comes out clean.
- Cool for about 10-15 minutes; then, remove the sides of the springform pan.
- Prepare the glaze by whisking together the confectioners' sugar, milk, and vanilla extract.
- Drizzle over the coffee cake. This can be sliced and served warm or enjoyed at room temperature.
This was a hit for brunch this Sunday! Thank you!
It’s the perfect breakfast / brunch treat!
xo Michael
I loved this! I doubled the glaze which made it more tempting for my picky eater of a daughter. You know it’s a winner of my husband says to put it on repeat!
Yum, I will definitely be trying this one! Thank you!
Look’s delish , can I use frozen berries ?
Thanks! If you read through the post / recipe I discussed this. Hope that helps!
xo Michael