Bumbleberry Coffee Cake Recipe

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BUMBLEBERRY COFFEE CAKE

Mary Louise

By
@BlueRibbonBaking

I love this time of year when fresh berries are available. This is an adaption of my Strawberry Rhubarb Coffee Cake.
This has the flavor of all the berries we love!
Sometimes I add a little cinnamon to my topping mixture!


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Prep:

20 Min

Cook:

50 Min

Ingredients

3 c
strawberries, fresh (mashed)
2 c
blueberries, fresh
2 c
red raspberries, fresh
1
lemon juice, fresh (juice of one lemon)
1 c
sugar
1/3 c
cornstarch
batter:
3 c
all purpose flour
1 c
sugar
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1 c
cold butter, cut up
1 1/2 c
buttermilk
2
eggs
1 tsp
real vanilla extract
topping:
1/4 c
cold butter, cut up
3/4 c
all purpose flour
3/4 c
sugar

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking pan.
2
To prepare filling: add fruits, sugar and lemon juice to a large sauce pan. Cook for 5 minutes over medium heat. Stir so they do not burn. Combine sugar and cornstarch together and stir into berries. Stirring constantly bring to a boil until thickened. Remove from heat and set off to the side.
3
In a large bowl add flour, sugar, baking powder, baking soda and salt. Cut butter in until it resembles course crumbs. Like you do for pie crust.
NOTE: I use my food processor. I pulse it a few times until I get a course mixture.
4
In a bowl beat eggs, buttermilk and vanilla until light in color. Stir into crumb mixture. Do not over mix. You want to just combine the ingredients.
5
Place half of the batter into prepared pan. Spread berry mixture over batter. Spoon remaining batter over berries.
6
Combine butter, flour and sugar until crumbly. Sprinkle over top of batter.
7
Bake for 40-50 minutes. I bake this for 50 minutes to be sure that it is done.
Cool, serve and refrigerate leftovers.

About this Recipe