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Berry-Topped Coffee Cake

This tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. —Heather O'Neill, Troy, Ohio
  • Total Time
    Prep: 25 min. Bake: 45 min. + cooling
  • Makes
    10 servings

Ingredients

  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg, room temperature
  • 2 teaspoons grated lemon zest
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup reduced-fat sour cream
  • TOPPING:
  • 1/3 cup sugar
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries, thawed
  • 1/2 cup fresh or frozen unsweetened raspberries, thawed
  • GLAZE:
  • 1/3 cup confectioners' sugar
  • 2 teaspoons fat-free milk
  • 1/8 teaspoon vanilla extract

Directions

  • Preheat oven to 350°. Grease a 9-in. springform pan.
  • Cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well (batter will be thick). Spread into prepared pan.
  • For topping, mix sugar, flour and cinnamon; toss gently with berries. Distribute over batter to within 1 in. of sides. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack 10 minutes. Remove rim from pan.
  • Mix glaze ingredients. Drizzle over warm coffee cake.
Nutrition Facts
1 slice: 246 calories, 8g fat (5g saturated fat), 36mg cholesterol, 180mg sodium, 42g carbohydrate (27g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • ReneeMurby
    Jan 16, 2018

    I brought this delightful dessert to our family Sunday Supper. Everyone who tried it loved it! No leftovers! I doubled the blueberries and used Wild Maine.