Berries and Cream Coffee Cake is a soft and buttery treat studded with fresh berries and topped with a deliciously crumbly streusel. Perfect for enjoying with a cup of coffee or as a sweet breakfast treat, this cake is a delightful way to start the day.
Why You’ll Love This Recipe
This Berries and Cream Coffee Cake is the perfect balance of sweetness and tartness, with the rich, buttery cake complemented by the freshness of mixed berries. The crumbly streusel topping adds texture and a hint of cinnamon, making each bite irresistible. Whether you enjoy it as a morning breakfast treat or an afternoon snack, this cake is sure to be a favorite. It’s quick, easy to make, and incredibly satisfying for any berry lover.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup fresh mixed berries (blueberries, raspberries, blackberries)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Line a muffin tin or mini loaf pans with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and continue to beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until just combined.
- Gently fold in the fresh berries, being careful not to crush them.
- Spoon the batter evenly into the muffin cups or mini loaf pans.
- To make the streusel topping, combine the flour, sugar, brown sugar, cinnamon, and cold cubed butter in a bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until a crumbly texture forms.
- Sprinkle the streusel topping generously over the batter in each muffin or loaf pan.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool slightly before serving.
Servings and Timing
- Servings: 12 servings
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Variations
- Add Nuts: Add chopped nuts such as walnuts or pecans to the streusel topping for an extra crunch.
- Other Berries: You can use any berries you prefer, such as strawberries or blackberries, to customize the flavor.
- Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a fresh citrus twist.
- Swirl in Jam: For a fruity twist, swirl some raspberry or strawberry jam into the batter before baking.
Storage/Reheating
- Storage: Store the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 4 days.
- Reheating: Gently reheat individual servings in the microwave for 10-15 seconds for a warm, fresh experience.
FAQs
Can I use frozen berries instead of fresh ones?
Yes, you can use frozen berries. However, be sure to thaw and drain them well to prevent excess moisture in the batter.
Can I make this coffee cake ahead of time?
Yes, you can prepare this cake a day in advance and store it at room temperature in an airtight container.
How do I prevent the berries from sinking to the bottom?
Toss the berries lightly in flour before folding them into the batter. This helps to distribute them more evenly throughout the cake.
Can I make this as a full-sized coffee cake instead of individual portions?
Yes, you can pour the batter into a greased 9-inch round or square cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Can I substitute Greek yogurt for the sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream. It will provide a similar tangy flavor and creamy texture.
How can I make the streusel topping more crumbly?
If you prefer a more crumbly topping, make sure the butter is cold when incorporating it into the dry ingredients and don’t overwork it.
Can I use margarine instead of butter for the cake and streusel?
Yes, margarine can be used as a substitute for butter, but it may slightly affect the flavor and texture of the cake and streusel.
How do I make the streusel topping more flavorful?
You can add a pinch of nutmeg or a dash of vanilla extract to the streusel topping to enhance the flavor.
Can I use other types of flour for this recipe?
Yes, you can use whole wheat flour for a healthier option, though the texture may be denser.
Conclusion
Berries and Cream Coffee Cake is a delightful, soft cake that pairs perfectly with your morning coffee or as a sweet snack throughout the day. With a light, buttery cake, juicy fresh berries, and a sweet, crumbly streusel topping, this coffee cake is sure to be a crowd-pleaser. Whether for breakfast, brunch, or as an afternoon treat, this recipe offers the perfect combination of flavors and textures in every bite.
Berries and Cream Coffee Cake
A soft, buttery coffee cake studded with fresh berries and topped with a crumbly streusel, perfect for enjoying with a cup of coffee or as a sweet breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup fresh mixed berries (blueberries, raspberries, blackberries)
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin or mini loaf pans with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and continue to beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until just combined.
- Gently fold in the fresh berries, being careful not to crush them.
- Spoon the batter evenly into the muffin cups or mini loaf pans.
- To make the streusel topping, combine the flour, sugar, brown sugar, cinnamon, and cold cubed butter in a bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until a crumbly texture forms.
- Sprinkle the streusel topping generously over the batter in each muffin or loaf pan.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool slightly before serving.
Notes
- Ensure the berries are fresh to maintain their texture and flavor in the cake.
- You can substitute the mixed berries with just one type, like blueberries or raspberries, if preferred.
- For an extra touch, add a drizzle of glaze over the cooled cakes.
Nutrition
- Serving Size: 1 muffin or mini loaf
- Calories: 250 kcal
- Sugar: 22g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg