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    You are in: Home / Recipes / Very Berry Coffee Cake Recipe
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    Very Berry Coffee Cake

    Very Berry Coffee Cake. Photo by Chef #1802950035

    1/5 Photos of Very Berry Coffee Cake

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    1Steve's Note:

    Simple to make and a good way to use up leftover sour cream as it only calls for 3 tablespoons of it. You can mix and match berries or use all one kind too. Recipe courtesey Killahevlin Bed and Breakfast Front Royal, Virginia

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    Units: US | Metric

    For Cake

    Crumb Topping


    1. 1
      Spread solid shortening on bottom and sides of a 9-inch square pan.
    2. 2
      Position oven rack in center of oven and preheat to 350 degrees.
    3. 3
      Sift together flour, baking powder and salt.
    4. 4
      Set aside.
    5. 5
      Cream butter and sugar with electric mixer.
    6. 6
      Add eggs one at a time and beat until fluffy.
    7. 7
      Add vanilla and sour cream and mix well.
    8. 8
      Alternately, add flour mixture and milk to batter, beginning and ending with flour.
    9. 9
      Spread half the batter into the prepared pan and smooth the top.
    10. 10
      Spread berries (well drained) on top of batter.
    11. 11
      Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
    12. 12
      For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
    13. 13
      Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
    14. 14
      Cool cake completely (in pan) on wire rack.
    15. 15
      Refrigerate overnight and cut into squares.
    16. 16
      Serve at room temperature.

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    Ratings & Reviews:

    • on July 09, 2002


      I made this cake this morning Steve, as soon as I read your response in "Request A Recipe". It looked just too good to resist. This coffee cake is just as fabulous as I thought it would be by reading the ingredients! Very easy to make with excellent results. I made this recipe using fresh blueberries and it tasted like a great big blueberry muffin.....only better! This will be a great coffee cake to make when we have guests or simply for my coffee cake cravings! Thank you so much, Steve for posting!

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    • on June 10, 2012


      Fantastic! Followed directions exactly and it was perfect. Used some huge fresh blackberries we picked that day. Refrigerated overnight then served at room temperature for breakfast the next morning. Cake was tender and buttery, streusel topping was just right, beautful and bursting with flavor of blackberries. So, so good. Thanks for sharing the recipe!

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    • on July 22, 2011


      Great coffee cake! YUM! I made some minor adjustments: since many reviewers said theirs didn't cook through or that the berries collapsed, I left out the milk, especially because I used all fresh berries and they have a higher juice conent. I used 1/4 cup sour cream... I still had to bake it an extra 20 minutes or so, but then it was just about perfect! Its a pretty thick cake so I am not surprised at the longer baking time...Since I was using unsalted butter, I added an extra 1/4 tsp over what the recipe called for. Finally, I added a touch of cinnamon to the cake for more flavor and next time will add 1/2 tsp to the cake.

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    Nutritional Facts for Very Berry Coffee Cake

    Serving Size: 1 (72 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 269.1
    Calories from Fat 111
    Total Fat 12.3 g
    Saturated Fat 7.4 g
    Cholesterol 61.4 mg
    Sodium 189.7 mg
    Total Carbohydrate 36.8 g
    Dietary Fiber 0.5 g
    Sugars 22.4 g
    Protein 3.3 g

    The following items or measurements are not included:


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