Raspberry Buttermilk Coffee Cake

Mikekey *


Delicious as is or serve with vanilla ice cream.


☆☆☆☆☆ 0 votes

20 Min
35 Min


  • 1/4 c
  • 1/2 pt
    fresh raspberries, rinsed and drained
  • 1 1/2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1 c
  • 1 large
    egg, beaten
  • 3/4 c
  • 3 Tbsp
    vegetable oil
  • 1 tsp
    lemon extract (or vanilla)

How to Make Raspberry Buttermilk Coffee Cake


  1. Place raspberries in a small bowl and sprinkle with 1/4 cup sugar. Mix gently to coat berries. Set aside.
  2. Preheat oven to 350F. Coat an 8-inch square or round cake pan with nonstick cooking spray.
  3. Mix flour, baking powder and 1 cup sugar in a large bowl.
  4. In a smaller bowl, combine egg, buttermilk, oil and extract (I prefer lemon but vanilla will work fine).
  5. Add liquid mixture to flour mixture and mix until smooth.
  6. Pour batter into pan and top with berries. With a spatula or spoon, gently swirl berries into bater, leaving some on top.
  7. Bake for 30-35 minutes, or until pick inserted into center comes out clean (insert in a portion of cake with no berries).
  8. Cool in pan on wire rack.

Printable Recipe Card

About Raspberry Buttermilk Coffee Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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