When it comes to berries, streusel, and coffee cake, more is always better. This berry coffee cake pairs a tender, buttery cake with a bright mix of fresh raspberries, blackberries, and blueberries, finished with a crisp, buttery streusel—perfect for a relaxed weekend breakfast.
This coffee cake stays wonderfully soft and moist thanks to a combination of Greek yogurt, buttermilk, and an extra egg yolk. The tang from the yogurt and buttermilk balances the sweetness and keeps the crumb tender.
To intensify the berry flavor, a thin layer of blackberry preserves (or your preferred berry jam) is spread over the batter before adding the fresh berries. A generous layer of streusel on top bakes to golden, crunchy perfection, creating a delightful contrast in texture.
Love baking with berries? Try a mixed berry cobbler next for another berry-forward treat.
A light dusting of powdered sugar finishes the cake beautifully. Slice into buttery pieces and enjoy each one with your morning coffee for a lovely start to the day.
Craving more coffee cake?
- Brown Butter Cinnamon Streusel Coffee Cake
- Brown Butter Cherry Coffee Cake
- Apricot Almond Coffee Cake
Berry Coffee Cake with Streusel Topping
- Author: Laura Kasavan
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Berry coffee cake is a perfect weekend treat. A tender, buttery cake is layered with jam and fresh berries, then topped with a crunchy streusel. Serve slightly warm, dusted with powdered sugar, alongside a cup of coffee for a comforting breakfast or brunch.
Ingredients
Streusel
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 6 Tbsp unsalted butter, melted
Cake
- 1 1/2 cups all-purpose flour
- 1 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1 large egg plus 1 egg yolk, at room temperature
- 2/3 cup plain Greek yogurt, at room temperature
- 1/3 cup buttermilk, at room temperature
- 1/4 cup blackberry preserves or jam
- 1 1/2 cups fresh berries (a mix of raspberries, blackberries, and blueberries recommended)
Instructions
- Preheat the oven to 350°F. Spray an 8-inch square baking pan with nonstick spray and dust lightly with flour.
- Make the streusel: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, and salt. Stir in melted butter with a fork until the mixture becomes crumbly. Chill in the freezer while you prepare the batter.
- Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat the room-temperature butter, granulated sugar, and vanilla until light and fluffy. Add the egg and the egg yolk, beating well after each addition. In a small bowl, combine the Greek yogurt and buttermilk. With the mixer on low, add the flour mixture in three additions, alternating with the yogurt mixture, beginning and ending with the flour mixture.
- Spoon the batter into the prepared pan and smooth the top. Drop spoonfuls of blackberry preserves across the batter and gently spread into a thin layer. Scatter the fresh berries over the jam, pressing them lightly into place. Evenly sprinkle the chilled streusel over the berries.
- Bake: Bake for about 60 minutes, or until the top is golden, it springs back lightly to the touch, and a toothpick inserted in the center comes out clean (start checking after 50 minutes; baking time may vary depending on berry moisture). Cool in the pan on a wire rack for at least 1 hour before slicing.
- Store leftovers tightly covered in the refrigerator. Reheat slices in a 325°F oven for about 10 minutes before serving.
Notes
Fresh berries: A combination of raspberries, blackberries, and blueberries works beautifully, but you can use any mix of fresh berries you prefer. If your berries are very juicy, you may need to increase baking time slightly.