Blueberry Raspberry Coffee Cake

berry muffin coffee cake with whip cream on top

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: people

Calories: 412kcal

Author: Becky Hardin

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.

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Equipment

Ingredients

1 cup almond flour 96 grams
¾ cup all-purpose flour 90 grams
1 teaspoon baking powder 4 grams
1½ teaspoons apple pie spice 5 grams (or ground cinnamon)
¾ teaspoon kosher salt
¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
½ cup brown sugar 107 grams
6½ tablespoons granulated sugar 69 grams, divided
2 large eggs 100 grams, room temperature
¾ teaspoon pure vanilla extract 3 grams
¼ teaspoon almond extract 1 gram
1 cup fresh raspberries 120 grams, divided
1 cup fresh blueberries 170 grams, divided
1½ tablespoons Turbinado 17 grams (or raw sugar)

For Serving (optional)

Fresh whipped cream
Fresh raspberries & blueberries

Instructions

Adjust oven rack to middle position and preheat oven to 375°F. Spray a 9-inch cake pan or tart pan with nonstick spray.
In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, apple pie spice (or cinnamon), and salt. Set aside.
1 cup almond flour, ¾ cup all-purpose flour, 1 teaspoon baking powder, 1½ teaspoons apple pie spice, ¾ teaspoon kosher salt
In a medium bowl, using a hand mixer, beat the butter, brown sugar, and ¼ cup granulated sugar together on medium-high speed until very light and fluffy, about 3-4 minutes.
¾ cup unsalted butter, ½ cup brown sugar, 6½ tablespoons granulated sugar
Scrape down the sides and set the mixer to medium speed. Add the eggs, one at a time, beating after each addition, until each is incorporated.
2 large eggs
Add the vanilla and almond extracts and beat until fully incorporated.
¾ teaspoon pure vanilla extract, ¼ teaspoon almond extract
Set the mixer to medium-high and beat an additional 4-5 minutes or until mixture is very pale yellow and almost doubled in volume.
Carefully mix in the flour mixture just until no visible flour remains.
With a rubber spatula, fold in ¾ cup each of blueberries and raspberries.
1 cup fresh raspberries, 1 cup fresh blueberries
Transfer the batter to the prepared pan and smooth the top of the batter.
Dot the batter with the remaining ¼ cup each of raspberries and blueberries and gently press the berries very slightly into the batter.
Sprinkle the top with the remaining 1½ tablespoon or granulated sugar and the Turbinado sugar.
1½ tablespoons Turbinado
Bake 30-40 minutes or until the cake is a deep golden brown and slightly pulls away from the sides of the pan. The cake should have a crackled top.
Transfer the cake to a cooling rack and allow to cool completely before slicing.
If desired, serve with fresh whipped cream and fresh raspberries and blueberries.
Fresh whipped cream, Fresh raspberries & blueberries

Notes

Adapted slightly from recipe by Alison Roman’s Dining In

Be sure to grease your pan so that the 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.
Nutritional information does not include optional ingredients.

Storage: Store blueberry raspberry coffee cake in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition