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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.
Such gorgeous photos! I love anything with streusel and coffee cake is no exception 🙂
I needed this with my coffee this morning! It looks so good!
I am all about that crumb topping – gimmmmmme!
now that is exactly what I want to make this weekend! headed to the farmer’s market in the AM and I”m looking for berries!
Seriously, I am swooning over that crumbly topping. I have a major weakness for cakes with that kind of topping! Mmmmm
I also want to move into Ikea! Love all their kitchen ideas and I know what you mean about having a small kitchen. Lovely cake for the summer. Have a super amazing time in LONDON!!
This recipe looks so good and easy to make! Also, I feel the same way about my kitchen!!
Yum! I love all of the berries in this! 🙂
Your place sounds like ours when we moved in. We bought my parent’s place after my dad passed away. It was built in the 70’s and very closed off. We tore down the wall between the kitchen and living room and love it. It does make furniture arrangement a bit complicated but I like having the rooms open. I can have the TV on while I cook and if we have people over we can all gab while I work. I say tear it out.
I saw this coffee cake on FB and fell in love. It’s so pretty and bright. Perfect for summer.
I am so jealous you have a wild berry patch so close to home… there’s nothing at all like that near my house, so I just have to make do with the local greengrocer instead.
PS: You can totally come cook in my nice, big open-concept kitchen up here in Toronto, as long as you promise to make me this cake. 🙂