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Delicious Berry Coffee Cake topped with fresh berries on a plate

Berry Coffee Cake

A delightful blend of fresh berries and fluffy coffee cake that's perfect for brunch or special occasions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup milk (or almond milk for a dairy-free option)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
For the Berry Filling
  • 2 cups mixed berries (fresh or frozen) Opt for fresh, organic berries when possible for the best flavor.
  • 2 tablespoons brown sugar
  • 1 teaspoon cornstarch
For the Topping
  • ½ cup rolled oats
  • ¼ cup brown sugar
  • ¼ cup all-purpose flour
  • ¼ cup unsalted butter, melted
  • ½ teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined; be careful not to overmix.
  5. In a separate bowl, toss the mixed berries with brown sugar and cornstarch. Set aside to marinate.
Assembly
  1. Pour half of the batter into the prepared cake pan, then carefully layer the berry mixture on top, followed by the remaining batter.
  2. For the topping, mix together the rolled oats, brown sugar, flour, melted butter, and cinnamon until crumbly. Sprinkle evenly over the cake.
Baking
  1. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
  2. Allow the cake to cool for at least 15 minutes in the pan before transferring it to a wire rack to cool completely.

Notes

To make it lighter, consider substituting half of the flour with whole wheat flour and using a sugar alternative like coconut sugar. This coffee cake can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for a week. It also freezes well; wrap individual slices tightly and store them.