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
- ¼ cup flour
- ¼ cup oats
- ¼ cup brown sugar
- 4 tbsp. softened butter
- Pinch of salt
- Pinch of cinnamon
- 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.
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