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Triple Berry Coffee Cake

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By Rebecca Hubbell, Published

 

This Triple Berry Coffee Cake is loaded with strawberries, blueberries, and blackberries then finished off with chopped pecans and a simple icing.

This Triple Berry Coffee Cake is loaded with strawberries, blueberries, and blackberries then finished off with chopped pecans and a simple icing.

One of my favorite things about summer is the beautiful native berries. I love  picking them and using them when they’re fresh in recipes like these Strawberry Coffee Cake Muffins and this Blackberry Brown Sugar Coffee Cake. However, since grocery store berries kinda suck and have very little flavor, I like to pick enough to freeze and use all year long.

I was in a berry mood last weekend and decided to whip up this amazing Triple Berry Coffee Cake. The native strawberries, blueberries, and blackberries burst with flavor in this simple dish. Pecans and cinnamon lend a hand in texture and flavor while a simple sugar glaze coats the top for a perfect finish. This rustic and delicious coffee cake is a must for the weekend breakfast table!

This Triple Berry Coffee Cake is loaded with strawberries, blueberries, and blackberries then finished off with chopped pecans and a simple icing.

Often times, cakes with berries in them can have a hard time cooking in the center because the berries are so heavy. It’s even harder when the berries are frozen and releasing juices into the cake. So if you look at your cake when time’s up and it’s not quite cooked in the middle but the edges are starting to brown, then I want to let you in on a little secret.

This Triple Berry Coffee Cake is loaded with strawberries, blueberries, and blackberries then finished off with chopped pecans and a simple icing.

Grab some tinfoil and turn the heat down to 325 F. Loosely cover the pan with the tin foil and bake on 5 minute increments until toothpick comes clean from the center of the cake. The tinfoil will trap the heat in and help the center cook while preventing the top from browning any further. Cool trick, huh? You can do this with any cake that’s having trouble cooking in the center, it’s just a more common occurrence in cakes with berry or crumb toppings.

This Triple Berry Coffee Cake is loaded with strawberries, blueberries, and blackberries then finished off with chopped pecans and a simple icing.

Triple Berry Coffee Cake

This Triple Berry Coffee Cake is loaded with strawberries, blueberries, and blackberries then finished off with chopped pecans and a simple icing.
5 from 4 votes
Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 9 in cake
Author: Rebecca Hubbell

Ingredients

Berry Mixture:

  • 3/4 cup Chopped Strawberries frozen or fresh
  • 3/4 cup Blackberries frozen or fresh
  • 1/2 cup Blueberries frozen or fresh
  • 1/2 cup Chopped Pecans
  • 3 tbsp Sugar
  • 1 1/2 tsp Cinnamon

Coffee Cake:

Icing:

  • 1 1/2 cups Confectioners' Sugar
  • 3-4 tsp Water

Instructions

  • Preheat over to 350 F.
  • Grease and lightly flour a 9 in. spring form pan.
  • Mix together all ingredients for the berry mixture in a medium bowl and set aside.
  • Combine flour, baking powder, baking soda, and cinnamon in another medium bowl and set aside.
  • Cream butter and sugar in a large bowl or stand mixer.
  • Add in eggs one at a time, beating in between.
  • Add in vanilla extract and beat on medium speed for 2 minutes, occasionally stopping to scrape down the sides of the bowl.
  • Beat in the flour mixer, alternating with the sour cream on low speed until fully incorporated. Scrape down the sides as needed.
  • Spread 1/2 of the batter out in the pan, batter will have a bit of a dough consistency and you may need to use your hands to spread it around all the way out to the edges.
  • Evenly distribute half of the berry mixture on top of the batter.
  • Spread the remaining batter over the filling and then evenly top with the remaining filling.
  • Bake for 55 - 65 minutes.
  • Check around minute 45 to see if you need to use the tin foil method mentioned above for the remainder of cooking.
  • Once cake is fully cooked, remove from oven and let cool in the pan for 10 minutes, then remove the sides of the pan and allow to cool completely on a cooling rack.
  • Once cake has cooled, stir together icing ingredients and drizzle over the cake.

Notes

Slightly Adapted from Betty Crocker.
Tried this recipe?Mention @sugarandsoulco or tag #sugarandsoulco!

 

This Triple Berry Coffee Cake is loaded with strawberries, blueberries, and blackberries then finished off with chopped pecans and a simple icing.

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This Triple Berry Coffee Cake is simple to whip up and is loaded with strawberries, blueberries, and blackberries and finished of with pecans and icing.

About Rebecca Hubbell

I love to blend my traditional Maine roots and millennial imagination. I have a serious sweet tooth, an Audible addiction, and I'm always up for exploring new places!

Comments

  8. [email protected] Baking in Pyjamas says

    Visiting from Moonlight and Mason Jars. I adore cakes like this that can be eaten with a steaming mug of tea or coffee. This has got me in the mood for all kinds of berries, I can’t wait for summer! I would love for you to stop by and share this and other recipes with us over at Sweet and Savoury Sunday. Have a great day!

    Reply

  9. Cathy says

    Oh, I am over the moon in love with this cake! Does this look good! I am excited for berry season to come our way! 🙂 Saying hello from the Wednesday roundup!
    Cathy

    Reply

  12. [email protected] says

    This looks absolutely delicious! I have a major weakness for coffee cakes, and I love the tripe berries in yours. Picking fresh berries is one of our favorite summertime activities. We can never pick enough to freeze, but this summer that ‘s what I plan to do 🙂

    Reply

  15. FABBY says

    Thank you so much for this great cake récipe…looks yummy!
    I just pinned it too.
    Have a good week.
    FABBY

    Reply

  18. Cydnee says

    I love coffee cakes and love the triple berries! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee

    Reply

  20. Rachel @ {i love} my disorganized life says

    Hi Rebecca! Wednesday Whatsits is BACK! Julie’s wedding was AWESOME, but now we’re ready to get the party started again! Don’t forget to stop by and link up tomorrow night at 11pm Eastern, and see who the other three Hot Shots are from the last party- that’s right- I chose your incredibly delicious looking Triple Berry Coffee Cake as my Hot Shot pick! Also- get those votes in! Pimp it out to family & friends, because if you win, you’ll have BIG SHOT bragging rights! Good luck!

    Reply

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The creator of all the goodness here on Sugar and Soul. I love baking up a storm and crafting delicious cocktails, as well as sharing the occasional travel guide, parenting tips, and party inspiration! Thanks for stopping by!

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