Soft and moist coffee cake with mixed berries, topped with a sweet icing.
- 5 Tbsp cold butter cut up
- 3/4 cup all-purpose flour all purpose, fluffed, gently scooped, leveled (1 cup = 150 g)
- 1/2 cup brown sugar packed
- 1/2 tsp salt
- 2 cups all-purpose flour fluffed, gently scooped, leveled (1 cup = 150 g)
- 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
- 1 cups powdered sugar
- 2 tbsp lemon juice
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Prep: Turn oven to 350°F. Line two 9"x5" loaf pans with parchment paper or foil.
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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.
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Dry Ingredients: In a large bowl combine 2 cups flour, 1 tsp baking powder, and 1/4 tsp salt.
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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.
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Next, add 3/4 cup melted butter while continuing to mix. Add 1 tsp vanilla, lemon zest, and juice, then stir to combine.
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Fold in the dry ingredients in thirds. Add the blueberries and raspberry and gently fold to incorporate.
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Divide the batter between two 9"x5" loaf pans or one round 9" springform pan.
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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.
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Remove from the oven and cool in the pan until completely cooled.
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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