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Berry Coffee Cake with Lemon Glaze Recipe

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4.3 from 72 reviews

This Berry Coffee Cake Recipe is a delightful and moist cake bursting with fresh mixed berries and a zesty lemon flavor. Topped with a crunchy coarse sugar layer and finished with a tangy lemon glaze, this coffee cake is perfect for breakfast, brunch, or an afternoon treat. Easy to prepare and baked to perfection, it yields a tender crumb that pairs wonderfully with a cup of coffee or tea.

  • Total Time: 60 minutes
  • Yield: 9 servings

Ingredients

Cake Batter

  • 1 cup butter (room temperature)
  • 1 cup sugar
  • 1 large egg
  • 1½ tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup buttermilk
  • 2 cups mixed berries (blueberries, blackberries, raspberries) (fresh or frozen)

Topping & Glaze

  • 2 tablespoons coarse sugar (for topping)
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the cake evenly.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and sugar. Beat on medium speed until the mixture is light and fluffy, about 3 minutes. This aerates the batter for a tender crumb.
  3. Add Egg, Lemon Zest, and Vanilla: Slowly add in the egg, lemon zest, and vanilla extract. Mix on low speed just until smooth, ensuring the flavors are well incorporated without overmixing.
  4. Add Dry Ingredients: Stop the mixer and add the all-purpose flour, baking powder, and salt. Mix on low speed just until the dry ingredients are almost combined to avoid toughening the batter.
  5. Incorporate Buttermilk and Berries: Pour in the buttermilk and mix on low speed until the batter is well combined. Then, using a rubber spatula, gently fold in the mixed berries by hand to keep them intact and evenly distributed.
  6. Transfer to Baking Dish and Add Topping: Butter a 9″ x 9″ baking dish and transfer the batter into it. Use an offset spatula to spread the batter evenly. Sprinkle the top with 2 tablespoons of coarse sugar to add a sweet crunchy topping.
  7. Bake the Cake: Place the baking dish in the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but still moist.
  8. Cool the Cake: Remove the cake from the oven and allow it to cool completely on a wire cooling rack before glazing to prevent the glaze from melting.
  9. Prepare Lemon Glaze: In a small mixing bowl, combine powdered sugar with 2 tablespoons lemon juice. Stir until smooth. Add up to 1 additional tablespoon of lemon juice to reach your desired pouring consistency.
  10. Glaze and Serve: Drizzle the lemon glaze over the cooled berry coffee cake. Slice, serve, and enjoy this refreshing, fruity treat.

Notes

  • Fresh or frozen berries can be used; if using frozen, no need to thaw to avoid excess moisture.
  • Ensure butter is fully softened to help cream better with sugar.
  • Do not overmix once the flour is added to keep the cake tender.
  • The coarse sugar topping adds a lovely crunch; don’t skip it.
  • The glaze can be adjusted for thickness by adding more powdered sugar or lemon juice as needed.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/berry-coffee-cake-with-lemon-glaze-recipe/