A Classic Fresh Berry Coffee Cake You’ll Love
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A moist and tender Classic Fresh Berry Coffee Cake, filled with favorite seasonal berries, becomes deliciously fun in mini form.
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While summer is about many different kinds of foods, fresh berries from the vine always stand out. 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.
Why I Love Berry Coffee Cake
I come back to this berry coffee cake recipe time and time again. It only requires a cup of fresh berries, and I’ve made it with almost every berry imaginable and even combinations of them.
But when you make a traditional coffee cake in mini bundt cakes, it becomes something of a party. An individual treat perfect for the season!
Or, if you want to double the batter, it fits nicely into a 10-12 cup bundt pan.
I love these little guys. I’m unsure if it’s for the portion control or 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.
Berry Coffee Cake Ingredients
You will find specific ingredient measurements in the recipe card at the bottom of this post. Here’s what you need:
- Fresh Berries: Use berries that are in season, like blueberries, strawberries, marionberries, or your favorite local berries.
- All-purpose flour: I’ve not yet tested this recipe using alternative flours.
- Softened butter: both salted and unsalted work well
- Large egg for stability
- Buttermilk for flavor and texture, giving it that moist and tender crumb we love.
- Light brown sugar and granulated sugar
- Baking soda for leavening plus salt for flavor
- Ground cinnamon because, in my book, cinnamon is a coffee cake requirement
- Vanilla extract
Baking Tools
As mentioned, I love to make this coffee cake recipe in a mini bundt pan. But you could also bake it in an 8×8 square pan as well.
The butter and sugar are creamed together, using a stand mixer makes this process simple, but you could also use a hand-held electric mixer too.
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A Classic Fresh Berry Coffee Cake You’ll Love
Equipment
Ingredients
- 1 ½ cups all-purpose flour divided
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup fresh berries
- 6 tablespoons butter softened to room temperature
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 large 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
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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