Name: Glazed Berry Coffee Cake with Lemony Crumbs
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
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; Glaze:; ½ cup powdered sugar; 1–2 tbsp milk; ¼ tsp vanilla extract

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This Glazed Berry Coffee Cake with Lemony Crumbs is a tender, fruit-filled treat topped with a golden, zesty crumble and finished with a sweet vanilla glaze. It’s a delightful combination of tart berries, buttery cake, and citrusy crumb topping that works perfectly for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

If you’re looking for a show-stopping yet simple coffee cake recipe, this one delivers. The blend of sweet and tangy berries with a lemon-infused crumb topping adds bright, fresh flavor to each bite. It’s soft, moist from the sour cream, and topped with a golden crust and a light glaze that ties it all together. This recipe is perfect for weekend baking, brunches, or as a comforting snack with coffee or tea. Glazed Berry Coffee Cake with Lemony Crumbs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lemony Crumb Topping:

flour
brown sugar
fresh lemon zest
cinnamon
salt
unsalted butter, room temperature

Berry Coffee Cake:

flour
baking powder
baking soda
salt
unsalted butter, room temperature
white sugar
large eggs, room temperature
vanilla extract
sour cream
fresh blackberries
fresh raspberries

Glaze (optional):

powdered sugar
milk
vanilla extract

Directions

Preheat oven to 350°F and coat an 8-inch baking pan with cooking spray.
Make the lemony crumb topping: In a small bowl, mix together flour, brown sugar, lemon zest, cinnamon, and salt. Add butter and mix with a fork or fingers until coarse crumbs form. Set aside.
Make the cake batter: In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating after each addition. Mix in vanilla extract.
Gradually add the flour mixture in three batches, alternating with sour cream, starting and ending with the flour. Stir until just combined.
Spoon half the thick batter into the prepared pan and smooth the top. Sprinkle most of the berries on top, then cover with the remaining batter. Gently press remaining berries into the top.
Evenly spread the crumb topping over the batter.
Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake completely on a wire rack.
Make the glaze: Combine powdered sugar, milk, and vanilla until smooth and desired consistency. Drizzle over the cooled cake before serving.

Servings and timing

This recipe yields 9–12 servings.
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes

Variations

Berry swap: Use blueberries or chopped strawberries in place of blackberries or raspberries.
Nutty addition: Add ½ cup chopped pecans or walnuts to the crumb topping for extra crunch.
Citrus twist: Substitute orange zest for lemon in the crumb topping for a different citrus note.
Gluten-free option: Use a 1:1 gluten-free baking flour in place of all-purpose flour.
Mini cakes: Bake in muffin tins for individual servings (adjust baking time accordingly).

Storage/Reheating

Store leftover coffee cake in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap tightly in plastic wrap and foil, then store in a freezer-safe bag or container for up to 2 months.
To reheat, warm individual slices in the microwave for about 15–20 seconds or enjoy cold.

FAQs

Can I use frozen berries instead of fresh?

Yes, but don’t thaw them before adding to the batter. Toss them in a little flour to prevent excess moisture.

Can I make this cake ahead of time?

Absolutely. It keeps well refrigerated for several days and actually tastes even better the next day.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works as a great substitute for sour cream in this recipe.

How do I know when the cake is done?

Insert a toothpick into the center of the cake—if it comes out clean, the cake is ready.

Can I skip the glaze?

Yes, the cake is delicious on its own, but the glaze adds a sweet finishing touch.

How thick should the batter be?

The batter will be very thick—this is normal. It helps support the weight of the berries and crumb topping.

What kind of pan should I use?

An 8-inch square baking pan is ideal. You can also use a round pan of similar volume.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Adjust baking time and check for doneness around 55–65 minutes.

How do I keep the crumb topping from sinking?

Make sure to gently press the topping onto the surface of the batter rather than mixing it in.

Is this cake more of a breakfast or dessert?

It works wonderfully as both—a sweet breakfast treat or a fruity dessert with coffee or tea.

Conclusion

This Glazed Berry Coffee Cake with Lemony Crumbs is everything you want in a cozy, home-baked treat. Bright berries, a tender crumb, zesty citrus notes, and a drizzle of glaze come together in a cake that’s as beautiful as it is delicious. Whether you’re serving guests or treating yourself, this recipe is sure to be a favorite.