Blueberry Raspberry Coffee Cake

This post may contain affiliate links. Please read our disclosure policy.

This delicious blueberry raspberry coffee cake is loaded with fresh fruits and makes for a wonderful mid-afternoon treat. This muffin top coffee cake is simple to make and loaded with flavor.

Blueberry Raspberry Coffee Cake cut into slices

I do love a coffee cake, especially when they are bursting at the seams with fresh fruit! This delicious cake is best enjoyed with a cup of coffee and topped with some whipped cream!

How To Make Blueberry Raspberry Coffee Cake

Be sure to scroll down for the full recipe!

Prep: Pre-heat your oven and spray a cake pan with non stick spray.

Combine: Whisk the dry ingredients together in one bowl. Beat together the butter and sugar in another and add in the eggs and extracts. Fold the flour mixture into the eggs and butter and fold in the fresh fruits.

Get ready to bake: Transfer the batter to the tin and top with he remaining fruits and sprinkle with sugar.

Bake: Bake until the cake is golden brown.

To serve: Let the cake cool completely before serving with fresh whipped cream and fruits.

Blueberry Raspberry Coffee Cake ready to slice
Overhead shot of the baked cake

Muffin Top Coffee Cake

The top of this blueberry raspberry coffee cake is sprinkled with sugar before it is baked. This creates a wonderfully sweet crust to the cake that works so well with the tangy fresh fruits.

Can you use frozen fruit in this recipe?

I prefer to use fresh raspberries and blueberries, but you can use frozen if that’s what you have. If you use frozen. be sure to keep them in the freezer until you are ready to put hem in the batter and bake the cake. If you add them when they are thawed or thawing they will release to much liquid into the batter.

A slice being removed from the Blueberry Raspberry Coffee Cake
A slice of Blueberry Raspberry Coffee Cake topped with cream

How long does this cake last?

If you keep the cake in an airtight container at room temperature it will be good for around 3 or 4 days. However, you can extend the shelf life to one week by storing it in the fridge. Ensure that it is either wrapped or in an airtight container to prevent it from drying out.

Blueberry Raspberry Coffee Cake served on a white plate with cream and fresh fruits
Over head shot of a slice of cake served with a fork

Recipe Notes and Tips

  • Be sure to grease your pan so that the Blueberry Raspberry Coffee Cake is removed easily.
  • Cook the cake in a pre-heated oven so that it bakes evenly.
  • The cake is baked when it is a deep golden brown and slightly pulls away from the sides of the pan. It should have a crackled top.
A slice of Blueberry Raspberry Coffee Cake with a forkful cut off of the end

More Cake Recipes

Did you make this recipe?

Use the tag #thecookierookie when posting a photo of your recipe, and make sure to follow The Cookie Rookie on Instagram!

Leave a Review

Your email address will not be published. Required fields are marked *






Comments

Becky Hardin
Kathi

5 Ingredient Recipes

Sign up for emails and get our 7 Day Guide to Cooking plus get our FREE ebook!

FREE

EBOOK

5 Ingredient Recipes Ebook Cover
No Thanks