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Monday, July 19, 2010

Blueberry Raspberry Coffee Cake

What do YOU do when you have a whole bunch of blueberries and raspberries?  Well, when I am in such a place I go right on over to the Tasty Kitchen blog and punch in "raspberries" and "blueberries" and see what kind of recipes pop up.  This lovely recipe that I will be sharing with you today was one of my choices to choose from....and boy oh boy am I happy with it!  I've probably made this recipe a good 3 times in the short time since I have discovered it- LOVE it!  Plus the cake feeds a crowd = extra bonus!

The Tasty Kitchen member named "Meeshiesmom" from Meeshiesmom's Blog is the creator of this coffee cake - thank you "Meeshiesmom" for this treasure of a cake!

Blueberry Raspberry Coffee Cake
(recipe from Meeshiesmom)

Cake Ingredients:

3 cups flour + 1 Tbsp for tossing into berries

2 tsp baking powder

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cup sugar

1 cup sour cream (yogurt can be substituted easily)

1 cup blueberries (fresh or frozen)

1 cup raspberries (fresh or frozen)

Topping Ingredients:

1 cup sugar

2/3 cup flour

1 tsp cinnamon

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, cold - cut into cubes


1. Preheat oven to 375 degrees F. Grease a 9x13 pan.

2. Combine 3 cups flour, baking powder and salt in a medium bowl. Set aside.

3. Cream the butter in a large bowl until light, add the sugar and beat until light and fluffy.  Beat in eggs one at a time.

4. Mix in dry ingredients into the creamed mixture...

 alternating with the sour cream...

....beginning and ending with the dry ingredients.

5. Combine the berries in a small bowl and gently toss with 1 tablespoon of flour....

....this helps the berries from falling to the bottom of the cake.

6. Pour half the batter into the prepared pan - you may need the help of a butter knife to spread the batter evenly.....

 ....then spoon berries over the top of the batter....

  Cover berries with remaining batter.  I dropped spoonfuls of batter on top of the berries and then gently joined the "dollops" of batter together with a butter knife.....


Directions for the topping....

1. Combine sugar, flour, cinnamon and salt in a medium bowl.  

2. Add the cubed cold butter into the dry ingredients and combine with a pastry cutter or 2 knives.....

 until mixture is crumbly.....

3. Sprinkle topping over cake.....

4. Bake for an hour or until tester comes out clean and cake is golden brown.....

Serve warm or matter what your eyes are going to roll back into your head with yummy happiness!

Happy Blueberry Raspberry Coffee Cake Baking!

This post has been linked to...

A Southern Fairytale - Christmas in July Blog Party


  1. This looks and sounds super yummy. Thanks for sharing:-)

  2. What a great cake! I love all the berries in it.

  3. Oh, this looks delicious! Great presentation also with that pretty blue and white plate! Thanks for the recipe!

  4. Avril, this looks delicious and it is certainly timely. Our local berries are coming in just now. I am rather new to your blog so I've spent some time browsing your earlier entries. I'm so glad I did. I love your recipes and will be back often to see what else you've been cooking. I hope you have a wonderful day. Blessings...Mary

  5. What attractive photos and good instructions. You have a lovely blog.

  6. I might have to try this for my family brunch this weekend. Looks very delicious. Thanks so much for sharing.

  7. Raspberries and wild Maine blueberries are both in season, and this looks like a yummy way to combine them. Think it will work with gluten free flour?

  8. Avril-I'm so glad you liked this recipe. I've also done it with blackberries when I can't find raspberries. So good.



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