This recipe for mixed berry coffee cake is simple to make but entirely from scratch. Perfect for a weekend breakfast or afternoon snack.
It might be 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.
Breakfast haters, fear not. All you need to do is make something as good a dessert and call it breakfast! And this triple berry 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 You’ll Need
- Butter! Unsalted or salted are both fine. I used salted, but if you use unsalted just increase there salt by 1/4 teaspoons. The most important thing about your butter is that is 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.
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 jut 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!
Related post: how to save money on baking supplies
❤️ Let’s make it together!
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 overtaxed cake will be dense!
Once the batter is done (it will look thick), it’s time to add the berries. Stir them in by hand, very gently.
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!
Press the topping right on the batter as evenly as you can. 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!
Print it here
🌟 If you try it and you love it, please give it five stars!
Triple Berry Coffee Cake
- 1/2 cup softened butter
- 1 cup granulated sugar
- 2 eggs
- 2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 teaspoon vanilla
- 2 cups mixed berries
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 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.