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.
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.
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.
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.
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. More Cake Recipes Pecan Pie Pound Cake Peanut Butter Banana Bundt Cake Skillet Carrot Cake Iced Lemon Loaf Cake Print Blueberry Raspberry Coffee Cake 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. Course Dessert Cuisine American Prep Time 20 minutes Cook Time 30 minutes Total Time 50 minutes Servings 8 people Calories 382kcal Author Becky Hardin – The Cookie Rookie Ingredients 1 cup almond flour ¾ cup all-purpose flour 1 teaspoon baking powder 1½ teaspoons apple pie spice or ground cinnamon ½ teaspoon kosher salt ¼ teaspoon coarse sea salt ¾ cup 1½ sticks unsalted butter, softened ½ cup light brown sugar 2 large eggs ¾ teaspoon vanilla extract ¼ teaspoon almond extract 1 cup fresh raspberries 1 cup fresh blueberries 1½ tablespoons 3 teaspoons Turbinado or raw sugar 1½ tablespoons 3 teaspoons granulated sugar Optional serving suggestion: Fresh heavy cream whipped Fresh raspberries & blueberries Instructions Adjust oven rack to middle position and heat 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 both salts. In a medium bowl, beat together the butter, brown sugar and ¼ cup granulated sugar using an electric mixer set on medium-high speed. Beat 3-4 minutes or until very light and fluffy. 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. Add the vanilla and almond extracts and beat until fully incorporated. 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 fold in the flour mixture just until no visible flour remains. With a rubber spatula, fold in ¾ cup each of blueberries and raspberries. 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 tablespoons each of Turbinado and granulated sugars. 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. Enjoy! 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. Nutrition Calories: 382kcal | Carbohydrates: 35g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 241mg | Potassium: 139mg | Fiber: 3g | Sugar: 21g | Vitamin A: 601IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 2mg
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