Description
This Glazed Berry Coffee Cake with Lemony Crumbs is a moist and flavorful breakfast or dessert cake packed with fresh berries, a bright lemony crumb topping, and a sweet vanilla glaze. Perfect for brunch or entertaining.
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
Instructions
- Preheat the oven to 350°F (175°C). Coat an 8-inch baking pan with cooking spray.
- In a small bowl, prepare the crumb topping by mixing flour, brown sugar, lemon zest, cinnamon, and salt. Add diced butter and mix with fingers or a fork until coarse crumbs form. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt for the cake base.
- In a separate large bowl, beat together the butter and sugar using a hand mixer or stand mixer until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
- Gradually add the flour mixture in three batches, alternating with the sour cream. Begin and end with the flour mixture. Mix until just incorporated.
- Spoon half of the batter into the prepared pan and smooth it out. Sprinkle most of the berries over the batter.
- Add the remaining batter on top and smooth again. Press the remaining berries gently into the top of the batter.
- Evenly distribute the lemony crumb topping over the top of the cake.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool completely on a wire rack.
- While the cake cools, make the glaze by whisking together powdered sugar, milk, and vanilla until smooth and at desired drizzling consistency.
- Drizzle the glaze over the cooled cake before serving. Store leftovers in an airtight container in the refrigerator.
Notes
- Use any combination of fresh berries you have on hand.
- Ensure the cake is fully cooled before adding the glaze for best results.
- Great for making a day ahead—flavors deepen overnight.
- For a brighter flavor, add extra lemon zest to the cake batter.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
