It’s summer in DC, and with that comes the inevitable time when I buy WAY too much fruit before heading out of town. This time, it was too many berries… My fridge was full of beautiful strawberries, raspberries, and blueberries right before I left my house for 5 days. I really didn’t want to come home to a fridge full of over-ripe or spoiled food, and I knew I couldn’t eat all those berries before going camping! So I needed to come up with a way to use them…
I cracked open one of my favorite cookbooks, to a recipe I’d bookmarked to try out: a Blueberry Crumb Cake by Dorie Greenspan. As I’m want to do, I modified the recipe slightly, doubled it to make a big pan of coffee cake, and went to work!
And this coffee cake is to die for! It is just sweet enough, chock full of fresh berries, and topped with a delightfully crumbly topping. It’s great as a breakfast cake but also perfect for dessert. The cake is also extremely versatile! I’ve made it with just blueberries and raspberries and with chopped strawberries thrown in. Make it with whatever berries you have or can find, depending on your preference!
If the recipe quantify is a little daunting, feel free to halve it. Or bake the whole thing and store half of it in the freezer, wrapped in plastic wrap, for later this year when fresh berries are no longer in season. Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
Mixed Berry Coffee Cake
(Recipe adapted from Dorie Greenspan’s Blueberry Crumb Cake in Baking: From My Home to Yours)
Yield: 24 servings
Ingredients for the topping:
1/2 cup (1 stick) unsalted butter, very cold
1/2 cup sugar
2/3 cup light brown sugar
2/3 cup flour
1/2 teaspoon salt
Ingredients for the cake:
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
1/3 cup light brown sugar
4 large eggs, at room temperature
2 teaspoons vanilla
1/2 teaspoon almond extract
4 + 1/4 cups flour, divided
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 cups mixed berries (blueberries, raspberries, chopped strawberries, etc.)
Wooden spoon or large rubber spatula
10×14″ baking dish, such as a large Pyrex
Baking spray, such as PAM
1. Preheat your oven to 350* F. Coat your large baking dish with baking spray, and set aside.
2. In a small bowl, stir together the sugars, flour, and salt. Using a fork, cut in the butter. Mix until the topping is crumbly and the pieces are about pea-sized. Set aside.
3. In a large bowl, stir together the 4 cups of flour, baking powder, baking soda, and salt. Set aside.
4. In a stand mixer fitted with a paddle attachment, cream together the butter and sugars. Beat until light and fluffy.
4. Add the eggs, one at a time, mixing to combine. Stir in the extracts.
5. Mix in about a third of the dry ingredients, stirring until just combined. With the mixer running on low, add half of the buttermilk.
6. Alternate the remaining dry ingredients and buttermilk, ending with the dry ingredients. The batter will be quite dense.
7. In a large bowl, stir together the mixed berries and the 1/4 cup of flour. This will keep the berries from sinking in to the coffee cake when it’s baked.
8. Carefully stir the berries in to the coffee cake batter.
9. Pour the batter in to your greased baking pan, and use your spatula or wooden spoon to evenly level the top of the cake.
10. Sprinkle the crumb topping on top of the coffee cake.
11. Bake in your preheated oven for about 65 minutes, until the topping is slightly browned and a toothpick inserted in to the center of the coffee cake comes out clean.
12. Let cool on a wire rack, and then slice to serve. Store in an airtight container at room temperature for up to 3 days, or wrap in plastic wrap and store in the freezer for up to 3 months. Enjoy! 😀