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Berry Coffee Cake with Fresh Blueberries and Raspberries Recipe

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4.1 from 15 reviews

This Berry Coffee Cake is a moist and tender cake bursting with fresh blueberries and raspberries, perfect for breakfast, brunch, or a delightful afternoon treat. The cake features a subtle lemon zest for brightness, a rich sour cream base for added moisture, and a unique finish with boiling water poured over the batter before baking, creating a delicate crackled top. Serve it warm with whipped cream or ice cream for an extra indulgence.

Ingredients

Wet Ingredients

  • ½ cup salted butter (room temperature)
  • 2 large eggs (room temperature)
  • 1 Tbsp vanilla extract
  • ½ cup sour cream (full fat)

Dry Ingredients

  • 1 ¼ cup granulated sugar (divided)
  • 1 ⅓ cup all purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 tsp lemon zest

Fruits

  • 1 cup fresh blueberries
  • 1 cup fresh raspberries

Other

  • ¼ cup boiling water
  • Whipped cream or ice cream for serving (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
  2. Prepare Pan: Spray a 9-inch round cake pan with cooking spray to prevent sticking.
  3. Cream Butter and Sugar: Using a stand mixer or hand mixer, cream together the room temperature butter and 1 cup of granulated sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening.
  5. Add Eggs, Vanilla, and Zest: To the creamed butter mixture, add the eggs one at a time, followed by the vanilla extract and lemon zest. Mix well to combine all elements thoroughly.
  6. Combine Flour and Sour Cream: Gradually add half of the flour mixture, then half of the sour cream to the wet ingredients, mixing gently until incorporated. Repeat this step with the remaining flour and sour cream, scraping down the sides of the bowl to ensure all ingredients are fully incorporated without overmixing.
  7. Fold in Berries: Carefully fold in the fresh blueberries and raspberries using a spatula to avoid breaking them and causing the batter to turn purple or red.
  8. Transfer Batter to Pan: Spread the batter evenly into the prepared cake pan to create a level surface for baking.
  9. Add Final Toppings: Sprinkle the remaining ¼ cup of sugar evenly over the top of the batter, then carefully pour the boiling water over the sugar and batter evenly. This step creates the cake’s signature cracked and glossy top once baked.
  10. Bake Cake: Bake the cake in the preheated oven for 35 to 40 minutes, or until the top is cracked and lightly browned and a toothpick inserted into the center comes out with just a few moist crumbs.
  11. Cool and Serve: Allow the cake to cool completely in the pan before slicing. Serve as is or with a dollop of whipped cream or a scoop of ice cream for extra indulgence.

Notes

  • Ensure butter and eggs are at room temperature for best mixing results.
  • Do not overmix the batter once the flour is added to keep the cake tender.
  • Gently fold in berries to avoid breaking them and coloring the batter.
  • Pour boiling water carefully over the batter for the signature topping effect.
  • Cool cake completely before slicing to maintain structure.
  • This cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Find it online: https://cozyplatter.com/berry-coffee-cake-with-fresh-blueberries-and-raspberries-recipe/