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5 from 9 votes

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.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Breakfast
Servings: 9 in cake


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:


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


  • 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.


Slightly Adapted from Betty Crocker.