Glazed Berry Coffee Cake with Lemony Crumbs

Tender berry coffee cake loaded with blackberries & raspberries, and topped with a crunchy, lemony sweet crumb topping and drizzled with a vanilla glaze.

I had some really tart fresh blackberries in the refrigerator and a handful of raspberries that weren’t getting eaten, so I made this easy recipe for a glazed berry coffee cake with lemony crumbs from the Food Network. The cake was very tender, flavorful, and bursting with berries. My kids both devoured their slices and asked for more later that night for dessert. It’s a keeper! This easy coffee cake recipe was a big hit for Sunday breakfast, and paired nicely with twisted bacon, crispy hash browns, and soft-boiled eggs.

Glazed Berry Coffee Cake with Lemony Crumbs

Lemony Crumb Topping:

• ¾ cup flour
• ⅔ cup brown sugar
• 2 tsp fresh lemon zest
• ½ tsp cinnamon
• Pinch of salt
• 5 tbsp unsalted butter, at room temperature, diced

Berry Coffee Cake:

• 2 cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 8 tbsp unsalted butter, room temperature
• 1 cup white sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup sour cream
• 1 cup fresh blackberries
• ½ cup fresh raspberries

How to Make a Glazed Berry Coffee Cake with Lemony Crumbs:

Preheat the oven to 350 degrees. Coat an 8-inch baking pan with cooking spray.

Make the lemony crumb topping by combining the flour, brown sugar, lemon zest, cinnamon, and salt in a small bowl; toss until well combined. Add the butter and mix thoroughly with a fork or your fingers until coarse crumbs form. Set aside until needed.

Make the berry coffee cake by mixing the flour, baking powder, baking soda, and salt until well combined.

Using a mixer or hand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat well.

Gradually add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour. Hand mix until just incorporated.

Spoon half of the mixture into the prepared baking pan (the batter will be very thick!), then smooth with a spatula.

Sprinkle most of the berries over the batter, then top with the remaining batter and smooth with a spatula.

Press the remaining berries into the batter. Spread the lemony crumb topping evenly over the top.

Bake for 55-60 minutes, or until a tester inserted in the center comes out clean.

Remove from the oven and cool completely on a wire cooling rack.

Make the glaze by combining the powdered sugar, milk, and vanilla until creamy, smooth, and to the desired thickness.

Drizzle the glaze over the cooled cake and serve. Store any extra cake in an airtight container in the refrigerator. Enjoy.

 

 

SEE MORE COFFEE CAKE RECIPES BELOW:

Brown Butter Cinnamon Streusel Banana Coffee Cake

Iced Pumpkin Coffee Cake

Blackberry Sour Cream Coffee Cake

Brown Butter Zucchini Coffee Cake