The berries are everywhere, and we never run out of recipes using these treasurers. The grandkids and I joke that sometimes the berries don’t make it all the way home, so we have to buy double!
My mom loved making coffee cakes, usually simple recipes with a light streusel topping. She made these little cakes quickly and with no fuss in a square baking pan, nine ample servings. With seven of us in the house, we all got dessert, and there was a piece left for my dad’s lunch. I think my mom tucked the last piece away for her cook’s treat.
Use whatever berries are in season
This time around, I used blueberries and raspberries, but you can substitute any mix of berries you like, or use just one kind. I particularly love this with just blackberries, my favorite berry! This recipe is quick to put together, and really pops of the flavors of the season. Add a dollop of whipped cream and you have a dressed-up dessert!
Very Berry Coffee Cake
Streusel topping:
- ¼ cup flour
- ¼ cup oats
- ¼ cup brown sugar
- 4 tbsp. softened butter
- Pinch of salt
- Pinch of cinnamon
The cake:
- 2 cups berries, mixed
- 2 tbsp. raspberry liquor
- 1 large egg, beaten
- 3 tbsp. melted butter
- ½ cup milk or plant milk
- 2 tsp. vanilla
- 1 ½ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup sugar
Preheat the oven to 375 degrees. Grease an 8- or 9-inch square baking pan.
Place the berries in a shallow dish and add the liquor. Set aside.
Make the streusel topping: combine the flour, oatmeal, brown sugar, room temperature butter, a pinch of cinnamon and a pinch of salt. Mix with fingers until the consistency of thick cookie dough Set aside.
Make the cake: Strain the liquor from the berries into a liquid measure cup and fill to the 1/2 cup mark with milk. Add the egg, melted butter (cooled slightly), and vanilla, and mix together.
Over a mixing bowl, sift together flour, baking powder, salt, and sugar. Add the milk/egg mixture, and stir just until streaks of flour don’t show.
Add the berries. Spread in the prepared pan and add the streusel in small clumps over the surface.
Bake for 35 minutes, or until browned and firm to the touch. Let cool. This is even better the next day.
© Copyright 2020– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Member of Slow Food
Awesome recipe Dorothy! Blackberries are my favorite berry too!! I have the cake on my list to make this weekend!
LikeLiked by 2 people
Wonderful! I know you’ll like it!
LikeLiked by 1 person
This is an amazing recipe, Dorothy. Thanks for sharing.
LikeLiked by 2 people
You’re welcome Robbie!
LikeLiked by 1 person
Absolutely love the cake texture. I feel happy everytime you mention your grand kids. Such a beautiful way.
LikeLiked by 2 people
Thank you so much! My kids and grandkids have always been my favorite people to cook for, and I try to involve them from the time they are babies!
LikeLiked by 1 person
Thats really good intention. I try to bring in my kids too.
LikeLiked by 1 person
Wonderful! That’s the best part of it all!
LikeLike
Love such moist fruity cakes, The streusel topping is an added pleasure! 🙂
LikeLiked by 1 person
Thank you! My family doesn’t think it’s a coffee cake without at least a little streusel topping!
LikeLiked by 1 person
Oh yum, I like the addition of raspberry liqueur! A perfect sweet!
Jenna
LikeLiked by 2 people
Thank you! The liquor adds just a little more life to the coffee cake!
LikeLiked by 1 person
Goodness. I find myself craving a nice cuppa joe. ☕️🍃
LikeLiked by 1 person
Right now, I’d drink it iced!!!!
LikeLiked by 1 person
That works. 👀🍃
LikeLiked by 1 person
❤️🥤
LikeLiked by 1 person
Please – more berry recipes. I have packages of raspberries literally falling out of my freezer. I’ll be making this one tomorrow. Thanks.
LikeLiked by 1 person
I will do my best! Enjoy the coffee cake!
LikeLiked by 1 person
such a great recipe!
LikeLiked by 1 person
Thanks! It is quite tasty and fresh with the berry season!
LikeLiked by 1 person
Love it 😍
LikeLiked by 1 person
Thanks!
LikeLiked by 1 person
Fantastic recipe! Perfect for July!
LikeLiked by 1 person
Thank you! It is indeed a summer recipe after hitting the farm stand!
LikeLike
Yummie
LikeLiked by 1 person
Thanks! It really was!
LikeLike
This looks heavenly. Am going to see what berries are available with the market’s delivery service as I don’t go in stores yet.
LikeLiked by 1 person
Great that you have a delivery service! Good luck, I’m sure they’ll have berries at this time of year. I go to our farm stands and a little market which has my fish market, They are all really good, limit the number of folks in the store, and require masks. One of the farm stands actually has a hand wash station to use upon entry! My co-op has curbside pickup so I don’t even need to get out of the car!
LikeLiked by 1 person
Cool!
LikeLiked by 1 person
We ate it today — quietly celebrating a Covid-restricted 50th anniversary. Yum!
LikeLike
Oh Happy Anniversary!!!!! What an incredible marriage marker, 50 year! When all this is over, perhaps you can celebrate again, big time! I’m so glad you enjoyed the cake, it really tastes like summer!
LikeLike
Definitely going to try this! Thank you for sharing!
LikeLiked by 1 person
You are welcome! Enjoy this treat!
LikeLiked by 1 person