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!
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.
Blueberry and Raspberry Coffee Cake
- 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:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs large
- 2 cups sugar granulated
- 3/4 cup unsalted butter melted and cooled
- 1 tsp vanilla extract
- Zest of 1 lemon
- 3 tbsp or Juice of 1 lemon
- 12 oz. fresh blueberries
Powdered Sugar Lemon Glaze:
- 1 cups powdered sugar
- 2 tbsp lemon juice
How to make Blueberry and Raspberry Coffee Cake
Prep: Turn oven to 300F. Line two 9"x5" loaf pans with parchment paper or foil.
How to prepare the Streusel Topping
In a bowl, mix together flour, brown sugar and salt. Add melted 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
Dry Ingredients: In a large bowl combine flour, baking powder and salt.
In a mixer bowl whip together eggs and sugar on medium speed until lighter in color and increased in volume, about 5 minutes.
Next, add the butter while continuing to mix. Add vanilla, lemon zest, and juice, then stir to combine.
Fold in the dry ingredients in thirds. Add the blueberries and raspberry and gently fold to incorporate.
Divide the batter between two 9"x5" loaf pans or one round 9" springform pan.
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.
Remove from the oven and cool in the pan until completely cooled.
Meanwhile, make the glaze:
Combine 1 cup powdered sugar with 1 tbsp lemon juice at a time and whisk until smooth but pourable.
Notes: If baking in a 9-inch round springform pan, the cake will need around 1 hour and 30 minutes to bake though