Mixed Berry Crumb 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!

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This mixed berry coffee cake is a tender cake made with Greek yogurt and filled with fresh-picked black raspberries and blackberries. It is then topped with a crunchy brown sugar crumble.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: black raspberry recipes, blackberry crumb cake, crumb cake recipes

Servings: servings

Equipment

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.

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