A Classic Fresh Berry Coffee Cake You’ll Love

A Classic Fresh Berry Coffee Cake You'll Love | 31Daily.com

A moist and tender Classic Fresh Berry Coffee Cake, filled with favorite seasonal berries, becomes deliciously fun in mini form.




While summer is about so many different kinds of foods, fresh berries from the vine are always a standout. It’s like each bite encapsulates the essence of summer.

We love them raw, as favorite toppings on cereal, granola, yogurt, salads, and so much more. I love to make savory sauces for meats and fish.

And above all, I love to bake with fresh berries.

This berry coffee cake recipe is one I come back to time and time again. It only requires a cup of fresh berries.

I’ve made it with almost every berry imaginable and even combinations of them all.

The recipe is for mini bundt cakes, but if you double the batter, it fits nicely into a 10-12 cup bundt pan.

I love these little guys. I’m not sure if it’s for the portion control… or just their cuteness. My husband and son love them because it somehow enables them to have multiple servings.

At least once this summer, you should make these Fresh Berry Coffee Cakes with your berry of choice… or with whatever is coming off the vines in your area. I’m watching the blackberry vines near my house and already thinking of how deliciously sweet they will be in these mini coffee cakes.

A Classic Fresh Berry Coffee Cake You’ll Love

A Classic Fresh Berry Coffee Cake You'll Love | 31Daily.com

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A Classic Fresh Berry Coffee Cake You’ll Love

A moist and tender Classic Fresh Berry Coffee Cake, filled with favorite seasonal berries, becomes deliciously fun in mini form.

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Ingredients

  • 1-1/2 cups all-purpose flour, divided
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup fresh berries
  • 6 tablespoons softened butter
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk

Instructions

Preheat the oven to 350 ̊ F. Butter mini bundt cake molds.

Combine 1-1/4 cup flour, baking soda, salt, and cinnamon in a bowl and set aside.

Add the washed berries to a separate bowl and toss with 1/4 cup flour.

In the bowl of a stand mixer, combine the butter, sugar and brown sugar. Mix on medium speed until smooth and pale, about 5 to 8 minutes. Add the egg, followed by the vanilla. Scrape down the bowl of the mixer and continue to mix the batter for another minute so that all ingredients are fully incorporated.

Remove bowl from mixer. Using a wooden spoon, alternately add the flour mixture and buttermilk to the batter. Gently fold in the flour-coated berries and spoon into prepared mini bundt pans. It should be about 2/3 full).

To spread batter evenly, I use either a very small spoon or I add the batter to a plastic ziplock bag, snip a corner, and pipe the batter into the molds.

Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Allow the mini cakes to cool in the pan completely. Run a sharp knife around the sides to loosen and invert onto a serving plate.

Notes

I also love to make this coffee cake recipe in larger form. Simply double the ingredients and add to a 10-12 cup bundt pan. Bake at 350° for about 1-1/2 hours or until a toothpick inserted in the center comes out clean.


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A Classic Fresh Berry Coffee Cake You'll Love | 31Daily.com

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Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.

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