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.
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Easy Coffee Cake Recipe
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.
Enjoy it for breakfast, serve it to guests on a Sunday afternoon, or add it to your holiday dessert menu.
How To Make Blueberry Raspberry Coffee Cake
You can jump to the recipe card for full ingredients & instructions!
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.
It has that wonderful texture you find on muffins. Yum!
Can you use frozen fruit in this recipe?
I prefer to use fresh raspberries and blueberries, but you can use frozen berries if that’s what you have. If you use frozen, be sure to keep them in the freezer until you are ready to put them in the batter and bake the cake.
If you add them when they are thawed or thawing they will release too much liquid into the batter.
How long does this cake last?
If you keep the coffee 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 in clingwrap/aluminum foil or stored in an airtight container to prevent it from drying out.
Tips!
- Be sure to grease your pan so that the Blueberry Raspberry Coffee Cake can be 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.
This blueberry coffee cake is the perfect thing to serve on weekend mornings with coffee, for Easter Brunch, or any time you need something sweet!
More Cake Recipes
- Cake Mix Coffee Cake
- Apple Coffee Cake
- Pecan Pie Pound Cake
- Peanut Butter Banana Bundt Cake
- Skillet Carrot Cake
- Honey Cake
- Iced Lemon Loaf Cake
- Kentucky Butter Cake with Strawberries and Cream
- Pink Grapefruit Cake with Ginger Grapefruit Glaze
- Banana Cake with Kahlua Whipped Cream
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Blueberry Raspberry Coffee Cake
Equipment
- Kitchen Scale (optional)
- 9-inch Round Cake Pan
- Hand Mixer
Ingredients
- 1 cup almond flour 96 grams
- ¾ cup all-purpose flour 90 grams
- 1 teaspoon baking powder 4 grams
- 1½ teaspoons apple pie spice 5 grams (or ground cinnamon)
- ¾ teaspoon kosher salt
- ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
- ½ cup brown sugar 107 grams
- 6½ tablespoons granulated sugar 69 grams, divided
- 2 large eggs 100 grams, room temperature
- ¾ teaspoon pure vanilla extract 3 grams
- ¼ teaspoon almond extract 1 gram
- 1 cup fresh raspberries 120 grams, divided
- 1 cup fresh blueberries 170 grams, divided
- 1½ tablespoons Turbinado 17 grams (or raw sugar)
For Serving (optional)
- Fresh whipped cream
- Fresh raspberries & blueberries
Instructions
- Adjust oven rack to middle position and preheat 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 salt. Set aside.1 cup almond flour, ¾ cup all-purpose flour, 1 teaspoon baking powder, 1½ teaspoons apple pie spice, ¾ teaspoon kosher salt
- In a medium bowl, using a hand mixer, beat the butter, brown sugar, and ¼ cup granulated sugar together on medium-high speed until very light and fluffy, about 3-4 minutes.¾ cup unsalted butter, ½ cup brown sugar, 6½ tablespoons granulated sugar
- 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.2 large eggs
- Add the vanilla and almond extracts and beat until fully incorporated.¾ teaspoon pure vanilla extract, ¼ teaspoon almond extract
- 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 mix in the flour mixture just until no visible flour remains.
- With a rubber spatula, fold in ¾ cup each of blueberries and raspberries.1 cup fresh raspberries, 1 cup fresh blueberries
- 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 tablespoon or granulated sugar and the Turbinado sugar.1½ tablespoons Turbinado
- 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.Fresh whipped cream, Fresh raspberries & blueberries
Becky’s Tips
- 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.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
In the ingredient list 1 TBLS sugar followed by 3 teaspoons so for both sugars what happens to the 3 teaspoons? This is not clear.
The 3 tsps was a mistake! My apologies!
Good afternoon! I was wondering if oat flour could be used instead of almond flour?
Of course! It may alter the taste slightly but I’m sure you will still love it!