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Blueberry & Raspberry Coffee Cake Recipe

Blueberry Raspberry Coffee Cake is made with bursting berries and topped with crunchy Streusel Topping. This Berry Coffee Cake recipe can be baked as muffins or a coffee cake, the choice is yours!

Raspberry Blueberry Coffee cake topped with frosting.

Anytime I go into Starbucks, I get my coffee & their blueberry or raspberry coffee cake. I’ve been trying to find a recipe that would be something like what they carry.

After trying a couple of recipes, I think this one comes pretty close. I didn’t make it in the cupcake form. Instead, I made 2 loaves, from one recipe.

This is a good cake to go with coffee or milk in the morning or as an end to a meal.

Coffee cake cut into two slices topped with frosting.

Other Coffee Cake recipes:

  • Lemon Loaf Cake – Lemon cake recipe is topped with a delicious creamy powdered sugar lemon glaze.
  • Apple Coffee Cake – Moist cake made with fresh apples and a delicious crumb topping.
  • Poppyseed Cake – Moist poppyseed cake topped with a lemon glaze.


Blueberry and Raspberry Coffee Cake

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Soft and moist coffee cake with mixed berries, topped with a sweet icing.

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: American
Keyword: coffee cake
Calories: 468 kcal
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 servings


Streusel Topping

  • 5 Tbsp cold butter cut up
  • 3/4 cup flour all purpose
  • 1/2 cup brown sugar packed
  • 1/2 tsp salt

Raspberry & Blueberry Cake Ingredients:

Powdered Sugar Lemon Glaze:


How to make Blueberry and Raspberry Coffee Cake

  1. Prep: Turn oven to 300°F. Line two 9"x5" loaf pans with parchment paper or foil.

How to prepare the Streusel Topping

  1. In a bowl, mix together 3/4 cup flour, 1/2 cup brown sugar, and 1/2 tsp salt. Add 5Tbsp butter, then using a fork or hands bring everything together, by pressing with a fork or pressing between your fingers until crumbly mixture forms. Refrigerate.

How to make the Blueberry & Raspberry Coffee Cake

  1. Dry Ingredients: In a large bowl combine 2 cups flour, 1 tsp baking powder, and 1/4 tsp salt.

  2. In a mixer bowl whip together 3 eggs and 2 cups sugar on medium speed until lighter in color and increased in volume, about 5 minutes.

  3. Next, add 3/4 cup melted butter while continuing to mix. Add 1 tsp vanilla, lemon zest, and juice, then stir to combine.

  4. Fold in the dry ingredients in thirds. Add the blueberries and raspberry and gently fold to incorporate.
  5. Divide the batter between two 9"x5" loaf pans or one round 9" springform pan.
  6. Sprinkle with the Streusel topping and bake for 1 hour (if baking in loaf pans) or until a toothpick inserted int he middle comes out clean.
  7. Remove from the oven and cool in the pan until completely cooled.

Meanwhile, make the glaze:

  1. Combine 1 cup powdered sugar with 1 tbsp lemon juice at a time and whisk until smooth but pourable.

Recipe Notes

Notes: If baking in a 9-inch round springform pan, the cake will need around 1 hour and 30 minutes to bake though

Nutrition Facts
Blueberry and Raspberry Coffee Cake
Amount Per Serving
Calories 468 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 84mg28%
Sodium 208mg9%
Potassium 103mg3%
Carbohydrates 74g25%
Sugar 52g58%
Protein 4g8%
Vitamin A 560IU11%
Vitamin C 1mg1%
Calcium 41mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Jane

    Очень вкусный блог с красивыми фотографиями, I love it!)))

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