Very Berry Coffee Cake

By DK on Oct 03, 2011
Blueberry, Blackberry, Raspberry Coffee Cake Recipe
We LOVE berries. I have been known to go overboard with my purchase when it comes to berries. Leave me at Farmer's market and you know for sure what is the first thing I will buy. The issue always has been about us consuming it faster before it goes bad on us. We eat them mostly as they are but nothing beats homemade jams, flavored yogurt, pancakes and waffles with these goodies. Occasionally I bake with them and they have till date turned out to be delicious every single time.
Blueberry, Blackberry, Raspberry Coffee Cake Recipe
But one thing that I never tried previously (for reasons unknown!) is making a mixed berry cake. I love Starbucks Very Berry Cake and most often buy them along with my drink. So for last month's FSB theme when Deepti announced Starbucks Specials, I could not help wondering about these goodies. Quick internet search got me many options out of which I narrowed it down to 5 recipes. My luck, the first 4 attempts were only so-so. They were not bad, but they just did not impress me as much as the ones from Starbucks. The last recipe though turned out to be a keeper for us.
Blueberry, Blackberry, Raspberry Coffee Cake Recipe Changes I Made: Moist, spongy, fluffy and mildly sweet and tart from the berries, this cake is everything we think a cake should be. After having this, I did not even take a second to wonder how close it was to the Starbucks version cos - what the heck - this one was v delicious! I made very few changes to the recipe like using egg whites instead of 2 whole eggs, replacing full fat sour cream with low fat, milk with 2% milk and the brown sugar in the topping with natural Sucanat sugar. To my knowledge I have figured that the shop version uses blueberries, raspberries and blackberries hence used the same. I usually would have opted for Yogurt instead of Sour cream but this time just used some sour cream I had in the fridge. Since there was already sugar in the cake, I thought I will replace it in the topping using a natural sweetener. I would have liked to replace some in the cake itself, but in the spirit of hitting something close to the Starbucks version, did not go all the way like I normally would have. We enjoyed it the day I made with Starbucks Style Strawberry and Creme Frappucino and the next day warmed lightly for breakfast.  It did not last longer than that.:)
References
recipe minimally adapted from seattle times
Basic Information
Prep Time: Under 30 min
Cook Time: 30 min to 1 hour
Serves: 4 people
Yield: Makes one 9 inch square cake
Ingredients
      For the Cake
    • 1 1/2 cups sifted All-Purpose Flour
    • 1 tsp Baking Powder
    • 1/4 tsp Salt
    • 1/2 cup softened unsalted Butter
    • 1 cup granulated Sugar
    • 4 Egg Whites (see Tips)
    • 1 tsp Vanilla Extract
    • 1/2 tsp Lemon zest
    • 3 tbsp low fat Sour Cream (see Tips)
    • 1/3 cup 2% milk
    • 1/2 cup each of fresh Blueberry, Blackberry and Raspberry (see Tips)
      For the Crumb topping
    • 3 tbsp softened butter
    • 1/3 cup Sucanat (see Tips)
    • 1/4 cup All-Purpose Flour
    • 1 tsp ground Cinnamon
    Tips
    1.Eggs : You can replace the eggs using my Egg Substitution Chart. You would need to substitute for 2 Whole Eggs.
    2.Sour Cream : Instead of sour cream you can use fat free Greek Yogurt.
    3.Berries: You can use any type of berry you like. You can just use one berry also (use 1-1/2 cups of it). Frozen or thawed berries may be substituted.
    4.Sucanat: If you cannot find it, use regular Brown sugar instead or use white sugar.

    If you want to Bake using Microwave pls refer to these articles:
    1) How to Bake in Microwave
    2) How to Bake in Microwave Convection Oven

    For making Substitutions please refer my handy chart:
    1) Baking substitutions
    2) Egg Substitutions
    Method
    1
    Preheat oven to 350 degrees. Grease bottom and sides of a 9-inch square pan with butter/PAM Spray/Shortening. Sift flour, baking powder and salt. Set aside.
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    2
    Cream butter and sugar with electric mixture until light.
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    3
    Add egg whites and beat until fluffy.
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    4
    Add vanilla, lemon zest and sour cream and mix well.
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    5
    Alternately, add flour mixture
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    6
    and the milk to the batter,
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    7
    beginning and ending with the flour.
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    8
    Folding the batter until everything comes together makes for even softer and fluffier cakes.
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    9
    Spread half of the batter evenly into prepared pan and smooth the top.
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    10
    Spread berries on top of batter. Cover berries with the remaining batter
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    11
    and spread the top evenly with a spatula . Its fine if some of the berries shows through.
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    12
    Meanwhile for crumb topping, combine all ingredients and use fingers to mix and form crumbs.
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    13
    Spread crumbs on top of cake and bake for 35 to 40 minutes or until toothpick comes out clean and cake is golden brown.
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    14
    Cool completely in pan on wire rack.
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    The original recipe suggests that this cake tastes better the next day. They were NOT joking. We actually liked the cake warm from the oven. But the refrigerated left overs that we had the next day had us wanting more. It was immensely delicious. Next time I plan to make this late in the evening and enjoy it only the next day.
    Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    Serve at room temperature. See how fluffy and spongy it looks? Want a bite? Blueberry, Blackberry, Raspberry Coffee Cake Recipe
    6 members have made this recipe!
    Did you make this recipe?
    Please click below to share your experiences while you were making this recipe. Thanks for your input!
    33 Responses to “Very Berry Coffee Cake”
    1. Roxy

      This is soooo FAB!!! Followed exactly the first time. Second time added 1/2 tsp cinnamon to the cake, doubled the topping and used half in the middle with the frozen berries and the rest on top. Amazing!!

    2. Elaine Hopkins

      I just want to make sure that for the Very Berry Cake
      I use UNSALTED butter? Please get back to me.
      Thank you.

      Yes :) –DK

    3. micron

      hiya…could you please let me know 1/2cup butter is how many grams ?
      Can i use normal yoghurt instead of greek/sour cream?

    4. KJ

      Great recipe! I made this with my 16 year old daughter who intends to write it down in her journal where only quality things are kept. We ate all our berries the day before, so we used 1 cup of frozen peaches and seedless, raspberry jam. Wasn’t sure if it would work, but it was so good. Thank you. Will keep checking your site for more. Also like your writing style and tips (used self-rising flour, 1/2 cup egg substitute, yogurt and almond milk)

    5. How many calories per slice?

    6. Anne

      This was amazing mt husband said better then Starbucks. I used half cup raspberries, blueberries, and sweet cherries. It was amazing warm out of the oven. Will save the remainder and see if better the next day as people stated. Thanks for the recipe I am always trying to replicate Starbucks goodies!

    7. Alys

      For those who can’t get the crumble…crumbly.. I crushed up some graham crackers and put it into the topping. It was delicious!! I doubled the recipe for it and used 4 crackers and ate a few bites straight out of the bowl it was so good.

    8. Julia

      I have made this recipe twice and everyone loves it!!! I use a 9 x 11 pan (?maybe? Second largest in a temptations bakeware set !) The first time definitely needed more crumble for this larger pan but the cake portion is still spot on! All I do now is double the crumble portion and it is perfeccctoooo!!!!

    9. Christine

      my crumb topping wasn’t, well, crumbly. it became a buttery paste. did I do something wrong?

    10. Joy

      Also, is it okay if I replace the berries with some other fruit?

    11. Joy

      Can I substitute 2% milk with whole milk instead?

      Oh yes. –DK

    12. Untitled

      Is it possible to use self raising flour instead of all-purpose flour? I couldnt get the all purpose flour.. And would i have to add baking powder to the self raising flour?

      Pls refer my Tips section for substitution list

    13. Badal

      Ugh! I made this and for some reason the cake was still uncooked on the bottom (i even kept it in the oven for an additional 20 minutes. Also, did you use salted or unsalted butter? I used unsalted and the only thing I could taste was butter :(

      Its always unsalted butter until otherwise mentioned. I am surprised you even tasted butter owing to the fact that its not a major component in this cake. May be cos it was undercooked or something? Every oven is different, so I am not sure what temperature and the placement works in your case. Try increasing the temp next time, or try placing the cake tin at the bottom rack and check around 150-20 min mark. One thing for sure – this does not taste like butter cake!

    14. gopa.b.dhar

      where’s the coffee in the very berry coffee cake?

      Refer this: http://en.wikipedia.org/wiki/Coffee_cake

    15. Liz

      Recently came across your site. You have some wonderful recipes with easy to follow instructions. I made this today and it was pretty amazing! I used frozen mixed berries and the cake came out surprising delicious ! I may have used too shallow a pan and perhaps that’s why it took 50 minutes to bake.

    16. nithya

      Hi DK,
      Athirasam receipe is long due….!! help me in this pls !

      I can post it only when I can find time to make it Nithya…

    17. I know that it would seem a strange thing to have for dinner but a big slice of this cake and a cup of chai would be ideal right now :)

    18. Look at that spongy cake… right away in my to do list!

    19. The cake looks fabulous, love the crumb!

    20. Anna

      Thank you very much for your lovely, simple recipes always.Loooove your website and your step-by-step pics that bring so much life to your recipes 8) .
      I donot like to waste the egg yolks(as I donot know of any good use of just yolks). So if I use whole eggs for the recipe, how many shall I use? PLease reply.

      2. I have already mentioned it in my Tips section

    21. Incredible cake, super delicious..

    22. Swapna

      DK, the print button isn’t working for me. All it prints is a blank page. I know that it used to work before. Can you please check :) . Thanks a bunch.

      It doesnt work in IE for some reason Swapna :( .But you can try Mozilla/Chrome.

    23. Swapna

      Wow… looks very nice and tempting. Can we use thawed frozen berries? Also, I do not have a 9-inch square pan. Can I use 8-inch square pan? Or maybe a 9-inch round pan?

      Oh yes you can. Have added that in my Tips section. Any pan will work depending on your preference. Just make sure the pan is deep/sufficient enough for the batter to rise

    24. Love cakes with berries and this looks so yummy and bursting with berries.

    25. sunita

      gosh my mouth is watering… of lat i have been having this absurd craving for something sweet for midnite snack and this looks so yummy

    26. Love the crumbly texture…super pretty to look at. I’m sure it was prettier to eat it all up!

    27. That looks better than a store bought one. Yes, i will have a bite please :) Btw, is that 1/4 ‘cup’ of APF in the crumb topping? You just said 1/4 APF in your hurry to bring this delicious recipe to us :)

      Yup..u r right..rectified pronto :) Thanks for bringing it to my notice :)

    28. Madhu

      looks yummy DK.. you are tempting me to make it right away!!!! I definitely wanna get my hands on this one….

    29. Perfectly done… bookmarking this one…

    30. Add a SUPER LIKE button to this website….that is a suggestion:)

    Leave a Reply
    I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
    :wink: :-| :-x :twisted: :) 8-O :( :roll: :-P :oops: :-o :mrgreen: :lol: :idea: :-D :evil: :cry: 8) :arrow: :-? :?: :!:
    • Never miss a single recipe!

    Have a favorite recipe?

    • Know a family recipe your mom used to make? Or maybe a go to recipe that works everytime? Share it with your fellow foodies!
    Chefinyou