Very Berry Coffee Cake is a great recipe for brunch or even a snack!
You guys are probably getting sick of all my strawberry recipes, but I just can’t help myself! Berries are definitely my weakness! Today I combined my two favorite berries- strawberries and raspberries- to create this delicious Very Berry Coffee Cake.
When I told my kids I had Very Berry Coffee Cake in the oven baking, Miss Magoo (my 4 year old) quite seriously told me that she probably shouldn’t have any, since it’s not good for kids to have too much coffee. Once I assured her that coffee cake does not actually have any coffee in it, she was willing to give it a try!
If you don’t like raspberries, or you don’t like strawberries, you can definitely use a full 3 cups of just one of the berries, instead of both.
This Berry Coffee Cake isn’t too sweet, so if you prefer a sweeter dish, you could add a streusel to the top before baking it, or a glaze after baking it. Personally, I like it a little less on the sweet side, so it was just perfect for me.
- 1/2 C sugar
- 1/4 C cornstarch
- 1 C strawberries
- 2 C raspberries
- 3 eggs
- 1 C plain yogurt
- 1 tsp vanilla
- 1 C sugar
- 3 C flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 C butter, cold
- Grease a 9x13 pan, and preheat oven to 350º.
- Combine the sugar and cornstarch in a small sauce pan and stir well.
- Add the strawberries and raspberries, and stir until combined.
- Cook over medium heat, until thickened.
- Remove from heat and set aside.
- Beat eggs in a small bowl.
- Stir in yogurt and vanilla and beat until combined well.
- In a separate large bowl, stir together sugar, flour, baking soda and baking powder.
- Cut in butter until mixture resembles fine bread crumbs.
- Stir the yogurt mixture into the flour mixture, until just moistened.
- Spoon a little over half of the batter into pan.
- Pour the fruit mixture over the batter.
- Top with the remaining batter.
- Bake for 40-45 minutes, until golden brown.