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.
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
Soft and moist coffee cake with mixed berries, topped with a sweet icing.
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 or raspberries, or a combination of both
Powdered Sugar Lemon Glaze:
- 1 cups powdered sugar
- 2 tbsp lemon juice
How to make Blueberry and Raspberry Coffee Cake
Prep: Turn oven to 300°F. Line two 9"x5" loaf pans with parchment paper or foil.
How to prepare the Streusel Topping
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
Dry Ingredients: In a large bowl combine 2 cups flour, 1 tsp baking powder, and 1/4 tsp salt.
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.
Next, add 3/4 cup melted butter while continuing to mix. Add 1 tsp 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
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A BLUEBERRY AND RASPBERRY CAKE WITH NO RASPBERRIES LISTED IN THE INGREDIENTS?
Очень вкусный блог с красивыми фотографиями, I love it!)))