Not much could make a coffee cake better except maybe adding fresh berries! Very Berry Coffee Cake has blueberries, blackberries and raspberries and it’s out of this world good!
Growing up I though coffee cake was a cake made out of coffee and I avoided it like that plague. I’m so glad that I 1. starting drinking coffee and 2. realized that one of the best things to have in the morning with a nice warm cup of coffee is coffee cake! It’s so light and fluffy and topped with sugary, cinnamon crumbs. There really isn’t any need to keep going from a basic coffee cake unless you’re making a Cinnamon Roll Coffee Cake or filling it with delicious ripe summer berries, to make this Very Berry Coffee Cake.
I can’t get enough berries now that I’m up here in Oregon. I went for a run yesterday and found some wild blackberries growing along the road. Seriously. Just growing wild like a delicious, beautiful, juicy weed! I was inspired by July 4th and decided to go the red and blue route, with blackberries, blueberries and raspberries. They add little pockets of fresh wonderfulness to every bite of this Very Berry Coffee Cake.
Very Berry Coffee Cake
- 2 cups whole wheat pastry flour* plus a bit more to coat pan
- 1 1/4 cup granulated sugar
- 1 tsp salt
- 10 tbsp butter softened, cut into pieces
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup buttermilk room temp
- 1 egg
- 1 tsp vanilla
- 1 tsp almond extract
- 1/2 cup blueberries
- 1/4 cup blackberries
- 1/4 cup raspberries
- 2/3 cup brown sugar
- 2 tsp ground cinnamon
- 1 cup confectioner's sugar
- 1 tbsp milk
- preheat the oven to 350 degrees F
- spray a springform cake pan with cooking spray
- sprinkle a bit of flour in the bottom and shake around to coat the bottom of the pan shake out the extra
- in the bowl of your stand mixer whisk together flour, sugar and salt
- cut in the butter using a fork and work it until it resembles little peas
- set aside 1 cup of the flour in a small bowl
- stir in the baking powder and baking soda
- add the egg, vanilla extract and almond extract together
- using a mixer add in the buttermilk mixture
- beat on medium high for 2 minutes, until light and fluffy
- remove from mixer and carefully fold in the fresh berries
- pour into the prepared pan and spread into an even layer
- add the brown sugar and cinnamon to the remaining flour mixture
- sprinkle over the top of the cake batter
- bake for 50-60 minutes until a toothpick inserted into the center comes out clean
- remove from oven and allow to cool completely
- in a small bowl combine the confectioner's sugar and milk and whisk until smooth
- once cake has cooled drizzle the glaze over the top of the cake
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