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Glazed Berry Coffee Cake with Lemony Crumbs
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Glazed Berry Coffee Cake with Lemony Crumbs

Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 9 - 12
Author Pam - For the Love of Cooking

Equipment

  • 8-inch Baking Pan
  • Stand Mixer or Hand Mixer
  • Wire Cooling Rack

Ingredients

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

Instructions

  • 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. Mix by hand 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 mixing the powdered sugar, milk, and vanilla until creamy and smooth, 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.