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This mixed berry coffee cake is tender, made with Greek yogurt, and filled with fresh-picked black raspberries and blackberries. It is then topped with a crunchy brown sugar crumble.
The other day, I was walking down a path and spotted a wild black raspberry bush with my little eye. I immediately knew I had to harvest a few to enjoy!
So, I chugged my coffee down, cleaned the cup as best I could, and got to picking! It was a thorny job, but I got it done. Black raspberries are one of my favorite berries, but I have never seen them in the grocery store. That’s why I knew I had to take a little wild harvest.
After I got home, I ate the majority straight from the bowl, but I saved a half cup to put in this delicious mixed berry coffee cake. I probably should have saved more, but I couldn’t resist eating them.
Don’t worry if you can’t find black raspberries for this recipe. You can use blueberries or raspberries or double the blackberries.
Ingredients needed
- Blackberries
- Black raspberries
- Brown sugar
- Granulated sugar
- All-purpose flour
- Unsalted butter
- Eggs
- Lemon zest
- Greek yogurt
- Baking powder and baking soda
- Kosher salt
How to make mixed berry coffee cake
I love nothing more than a baked good studded with fresh berries. That’s why I love this recipe and this cake!
- First, you’ll make your crumble topping. Combine brown sugar, granulated sugar, cinnamon, melted butter, and all-purpose flour.
- Mix until the mixture is crumbly and sticking together. Set aside while you make your batter.
- Cream together granulated sugar, brown sugar, and unsalted butter.
- Add eggs, lemon zest, vanilla bean paste, and Greek yogurt.
- Mix all-purpose flour, baking powder, baking soda, and kosher salt.
- Add the flour mixture to your wet ingredients and mix on low until combined.
- Fold in your berries.
- Add to a prepared cake pan and add the crumble topping.
- Bake, let cool, and enjoy!
My Pro Tips
Recipe Tips
- Use fresh berries that aren’t too soft for this cake. That way, the berries stay whole in the cake.
- Sprinkle the top with powdered sugar to give it an extra level of flair.
- Let the cake fully cool before cutting into it. It may crumble if you cut into it while it’s still warm.
- Warm it up for 30 seconds before serving for a warmed cake treat.
Substitutions and Adaptations
Since this mixed berry coffee cake is a baking recipe, you’ll want to follow it thoroughly. However, here are a few basic things you can change that won’t affect the cake.
- You need a total of 1 cup of berries for this cake. Feel free to use whatever combination of berries you like. Raspberries, blueberries, or blackberries are the easiest berries to find.
- Instead of vanilla bean paste, you could use vanilla or almond extract.
- If you want a more vibrant citrus flavor, try replacing the vanilla bean paste with lemon extract.
- Add up to 1/4 cup chopped pecans to the topping mixture.
More coffee cake recipes
Mixed Berry Crumb Cake
Ingredients
For topping:
- ⅓ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- 1-⅓ cups all-purpose flour
For cake:
- ½ cup granulated sugar
- ¼ cup brown sugar
- 6 tablespoons unsalted butter, room temperature
- 2 large eggs
- ⅔ cup plain Greek yogurt
- 1 tablespoon lemon zest
- 2 teaspoons vanilla bean paste
- 1-¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup fresh blackberries
- ½ cup fresh black raspberries
Instructions
For topping:
- Mix the dark brown sugar, granulated sugar, and cinnamon together in a small-mixing bowl.
- Stir in the butter, mix lightly and work in the flour. The mixture should look crumbly. Set aside while you make the cake batter.
For cake:
- Preheat the oven to 350 degrees F and spray a 9-inch round cake pan with non-stick spray, set aside.
- In the bowl of an electric mixer add the granulated sugar, dark brown sugar and unsalted butter. Beat together until the mixture is light and fluffy, about 5 minutes.
- On low speed add the eggs 1 at a time and mix until fully incorporated.
- Mix in Greek yogurt, lemon zest, and vanilla bean paste.
- In a medium sized mixing bowl whisk together all-purpose flour, baking powder, baking soda and kosher salt.
- While the mixer is on low slowly add in the flour mixture until fully combined.
- Gently fold in the berries. Make sure to not break up too many of the berries while you’re folding them in.
- Add the batter to the prepared cake pan and top the cake with the topping you prepared earlier. Leave some larger chunks but break it up a little if it’s too large. You want the cake to be fully and equally covered.
- Bake for about 45 minutes or until the cake is fully baked. Test the cake by inserting a toothpick and if it comes out clean the cake is ready.
- Let the cake cool and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Okay, how on earth is it that I – the ultimate berry fan – have never heard of black raspberries??? Must check these out pronto. And that coffee cake sounds heavenly!
Yay for mixed berries and that STREUSEL topping!!! YUM!
I adore coffee cakes with berries! Perfect to go with a cup of latte! That topping looks delicious!