Very Berry Coffee Cake

by Denielle B

Floofy, crumbly, sweet, fruity. These are the main components of this delicious and moist very berry coffee cake. Light in your mouth, you’ll get bursts of berries in every bite! Topped with a lemony glaze, this is a must-have treat to pair with your coffee. A great start to your morning!

Every time I bake something, my husband swears it’s his favorite. However, according to him, this is one of his ultimate favorites. This is probably one of his frequent requests for me to make, and I can’t blame him! With three different berries, buttery and cinnamon-y crumbles, and lemon drizzle, it’s a perfect balance between sweet and tangy.

Tools you’ll need

stack of berry coffee cake slices

Very Berry Coffee Cake

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )


Cake batter
  • 60 g unsalted butter (room temp)
  • 50 g brown sugar
  • 50 g white sugar
  • 1 egg
  • 140 g all-purpose flour
  • 1/4 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 100 g sour cream
  • 1/2 tsp vanilla extract
  • 1/3 cup diced strawberries
  • 1/3 cup blueberries
  • 1/3 cup blackberries, halved
  • 1 tbsp all-purpose flour (to coat the berries)


  • 140 g all-purpose flour
  • 100 g brown sugar
  • 50 g white sugar
  • 1/4 tsp cinnamon
  • 45 g cold unsalted butter, diced


Lemon drizzle
  • 110 g powdered sugar
  • 1 tbsp lemon juice
  • zest from one lemon



  1. Put together the crumble by combining flour, both sugars, cinnamon, and cold butter either in a food processor or with your hands until you get a crumbly texture. Make sure you get some clumpy pieces so your crumble is not too sandy. Set aside in the fridge.
  2. Preheat your oven to 350 degrees.
  3. Moving on to your cake batter, beat the butter and sugars using a stand mixer with a paddle attachment on medium-high until light and floofy (at least 5 minutes). Add the egg and beat for another minute.
  4. In a separate bowl, combine your dry ingredients (flour, salt, baking soda, baking powder), not including the 1 tbsp of flour to coat the berries.
  5. In a smaller bowl, mix the sour cream and vanilla extract together.
  6. In yet another bowl, put together all your berries and coat them in the 1 tbsp of flour. This will prevent all the fruit from sinking to the bottom of the cake.
  7. Going back to your batter in the stand mixer, alternate adding the dry ingredients and sour cream mixture and mix on low. So first add about half of the dry ingredients and mix until incorporated, then half of the sour cream mixture, and so on.
  8. Fold in your berries in with the cake batter with a rubber spatula.
  9. Pour evenly onto a parchment-lined 8x8 baking pan. Top with the crumbles.
  10. Bake for 25-27 minutes.
  11. While your coffee cake is baking, make your lemon drizzle by combining the powdered sugar, lemon juice and zest.
  12. Make sure your coffee cake has sufficiently cooled down before drizzling the lemon glaze on top. Enjoy!
Did You Make This Recipe?
How did it go? Tag me on Instagram at @hungrylittleasiangirl.

    • Bottom backdrop: Replica Surfaces — Gloss White
    • Props: galvanized steel tray, berries, mason jar

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