This mixed berry coffee cake is perfect for breakfast or dessert. Tender cake made with Greek yogurt, filled with fresh picked black raspberries and blackberries and topped with a crunchy brown sugar crumbly topping. This cake is perfect for summer!
Have we talked about my kitchen? Have we talked about how much I hate it? My husband likes to tell me that I hate everything and the kitchen is not that bad but he is not correct. My kitchen is the size of a lentil, it’s dark, it’s closed off and it’s depressing. I want to bust out the wall between the kitchen and living room BUT my living room isn’t that big and I don’t want my living room to feel like it’s in the kitchen. Ugh.
Then I went to Ikea yesterday and basically have decided I’m going to just move into the store and live there. Seriously, I’m pretty sure I could live in that store and be 100% content. I mean, minus having people gawking at you as you cooked dinner inside a department store.
Ikea also made me want to paint the inside of my house white, change my kitchen cabinets gray and go all minimalistic. However, the second I don’t have 43 lipstick colors to choose from I’ll have a meltdown.
I also sorta wish I could get a lipstick in the color of those berries. So pretty!
I actually picked those berries with my own 2 hands. There is a small public park near my house that used to be an apple orchard and is FULL of wild berry bushes and (of course) apple trees. I couldn’t resist the possibility of snatching up some free berries. In this case, those 2 berries are blackberries and black raspberries.
After I got my berries I wasn’t sure what to do with them but I ultimately decided on this mixed berry coffee cake. But, to be honest it was a toss up between this cake and just putting them directly on vanilla ice cream.
I seized the opportunity to make something for the blog.
Ohhhhh speaking of making stuff for the blog. I’m in a major hustle this week. My old boss (the totally fabulous Audra McDonald) asked me to come to London for 2 weeks and I leave on Friday. My reaction was both “squeeeeeeeeeeeeeee” with a side of “OH FUUUUUUUDGE I HAVE TO GET MY WORK DONE!” Yes, that needed to be in all CAPS because working ahead is hard and that summertime makes it hard to work.
I call it the summer lazies.
But, the good news is I was able to pump out a few recipes this week including this delicious mixed berry coffee cake. If you can’t get your hands on wild black raspberries you can easily use more blackberries, red raspberries or even blueberries. Oh, and see my phone in that photo above? If you’re not listening to that podcast you need to change that ASAP! If you’re a true crime lover this podcast was made for you!!!
{Looking for even more delicious coffee cake? Try my Apple Pie Coffee Cake, Zucchini Coffee Cake, Pumpkin Spice Latte Coffee Cake, Strawberry Rhubarb Coffee Cake, Graham Flour Apple Coffee Cake Muffins, Pumpkin Coffee Cake, or my Banana Cinnamon Streusel Coffee Cake}
Mixed Berry Coffee Cake
This mixed berry coffee cake is perfect for breakfast or dessert. Tender cake made with Greek yogurt, filled with fresh picked black raspberries and blackberries and topped with a crunchy brown sugar crumbly topping. This cake is perfect for summer!
Yield: 9 inch cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients:
For topping:
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For cake:
- 1/4 cup dark brown sugar
- 1 lemon zested
- 2 teaspoons vanilla bean paste
- 1/2 cup fresh black raspberries
Slightly adapted from Ina Garten
Directions:
For topping:
Mix together the dark brown sugar, granulated sugar, and cinnamon. Stir in the butter, mix lightly and finally work in the flour. The mixture should look crumbly and set aside while you make the cake.
For the cake:
Preheat the oven to 350 degrees 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 lemon zest, Greek yogurt, 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.