Mixed Berry Coffee Cake

I have been very happy this summer with my garden. It’s been wonderful to get out in the morning to pick berries. We have several wild blackberry bushes that are producing a lot of big berries. My blueberry bushes are not as well established but still provided enough fruit this summer to let me make this delicious mixed berry coffee cake.

Blueberry plant
Blackberry plant

In this recipe I make a simple cake batter first, then add the berries. I then make a crumble topping which includes pecans for crunch and lemon zest for a touch of citrus flavor. Once the berry cake is done, I then finish with a lemon drizzle.

This cake goes great with a cup of coffee or tea. You can also use another type of berry if you don’t have blackberries or blueberries on hand.

Please try this out and share it with your friends and family.

Ingredients

Batter

  • 1/4 cup unsalted soften butter
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup sugar
  • 1 tsp. pure vanilla extract
  • 1 cup Bob’s all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt

Filling

  • 1 cup blueberries
  • 1 cup black berries
  • 1 tbsp. all-purpose flour
  • 1 tbsp. sugar

Crumb topping

  • 1/2 cup sugar
  • 1/2 cup all purpose flour
  • 1/4 cup unsalted soften butter
  • 1/4 cup chopped pecans
  • 1 tsp. lemon zest

Glaze

  • 1/2 cup powdered sugar
  • 1 tbsp. fresh lemon juice

Instructions

Preheat oven to 350 degrees Fahrenheit. Spray an 8×8 baking pan with non-stick cooking spray. Set aside until needed.

In a large mixing bowl, cream butter and sugar. Then add egg and mix.

Add milk and vanilla, then mix again. Add flour, baking powder, and salt. Mix everything well, use a rubber spatula to fold the sides and bottom of the batter gently.

Spread the batter evenly over the prepared baking pan, then set aside for a bit.

In a separate medium sized bowl, add the berries, flour, and sugar. Gently toss everything well. Then sprinkle the berries evenly over the batter.

In a same bowl, which used for the berry mixture add flour, sugar, pecan, lemon zest, and butter. Using a clean hand, mix all ingredients until mixture reassembled like crumbs. Sprinkle crumb mixture evenly over the berries.

Bake in preheated oven for 30-40 minutes or until an toothpick inserted in the middle come out clean.

Cool the cake for 10-15 minutes. While the cake is cooling, make the glaze. In a small bowl add powdered sugar and lemon juice. Mix until completely smooth. Drizzle the glaze over the cooled berry cake and enjoy!

Serves 8-10

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!

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