Berry Breakfast Cake Recipe

A slice of mixed berry breakfast cake on a plate with blueberries and raspberries and a bite taken out of it.

5 from 1 vote

This ultra tender and moist Mixed Berry Breakfast Cake is bursting with sweet-tart raspberries, blueberries, and blackberries in a buttery cake topped with plenty of crumble topping. It's an easy berry coffee cake that can be enjoyed in the morning with a glass of milk or as an afternoon treat!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 327kcal

Author: Amy Nash

Ingredients

Cake

2 cups all-purpose flour (250g)
¾ cup granulated sugar (150g)
2 teaspoons baking powder
½ teaspoon salt
¼ cup salted butter, melted
¼ cup vegetable oil
2 large eggs
¾ cup whole milk
1 teaspoon vanilla extract
2 cups mixed berries (fresh or frozen)

Topping

⅔ cup all-purpose flour (83g)
⅓ cup granulated sugar (66g)
⅛ teaspoon salt
¼ cup salted butter, melted (57g)

Instructions

Preheat oven to 350°F. Spray a 9-inch round or square pan with baking spray.
In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Set aside.
In a medium bowl, mix together the butter, oil, eggs, milk, and vanilla until combined.
Add the wet ingredients to the dry ingredients. Stir just until most of the streaks of flour are incorporated.
Fold in the mixed berries, being careful not to smash them. If using frozen mixed berries, do not defrost them before adding them to the batter. Transfer the cake batter to the prepared cake pan.
Make the crumb topping by mixing the flour, sugar, and salt together in a medium bowl. Add the melted butter using a fork until evenly moistened and crumbly. Sprinkle evenly over the cake batter.
Bake for 40-45 minutes, until done. Cool for at least 10-15 minutes before serving.

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