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.