Raspberry coffee cake is bursting with fresh raspberry flavor and topped with a cinnamon sugar crumble. This breakfast recipe is perfect for fresh summer raspberries and requires only 15 minutes of prep!
Fresh raspberries are bursting with flavor. They are the perfect addition to any meal. We love adding them to a basic coffee cake recipe to create a delicious breakfast cake or snack that is worth sharing. Haley here from If You Give a Blonde a Kitchen and today I’m sharing my recipe for this berry coffee cake. It is tart, sweet and bursting with raspberries.
How to make raspberry coffee cake
- Step 1: Prepare the cinnamon streusel topping. Whisk together the sugar, flour, cinnamon and salt. Cut in the butter with two forks until the mixture resembles a sand-like consistency. It should look like photo labeled D above. Set aside.
- Step 2: Mix together two bowls of ingredients for the coffee cake. In one bowl, mix together the flour, baking powder and salt. In the second bowl, mix together the butter, sugar, egg and vanilla.
- Step 3: Combine all of the mixtures together in one bowl. Alternate adding the milk and the flour mixture to the sugar/butter mixture, ending with the flour. Mix until just combined.
- Step 4: Fold in the raspberries. Gently fold the raspberries into the batter. Raspberries are delicate so try to do this as gently as possible without breaking apart too many berries.
- Step 5: Assemble the cake. Pour the batter into a square 8×8 baking pan or dish lined with parchment paper. Sprinkle the streusel over the top.
- Step 6: Bake at 375 degrees F for 40 to 45 minutes. Remove from the oven and allow to cool for at least 10 minutes.
Tips for making this berry coffee cake
- You can use either fresh raspberries or frozen raspberries. We like fresh best but it’s up to you.
- Very gently fold the raspberries into the batter. The batter might turn a little pink when you stir in the raspberries, but that’s okay. It only takes a couple stirs to get the berries incorporated and into the baking pan.
- The batter will be thick. Do your best to spread it in the pan. It’s okay if the berries break a bit. Sometimes tapping the pan on the counter helps spread the batter.
- You can try using fresh blueberries for this recipe too.
- Serve warm or at room temperature.
- Store leftovers at room temperature for up to 2 days.
Other Raspberry Recipes
Cutting into the raspberry coffee cake reveals bright berries bursting with tart flavor. They add certain juiciness to the crumbly coffee cake that is absolutely delicious. This sweet treat is perfect to enjoy with a cup of coffee or tea. Make it for brunch or a spring or summer gathering. Or try our favorite traditional Coffee Cake Muffins!
Try it and let us know what you think!
Raspberry Coffee Cake
For the Cinnamon Streusel
- 1/3 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup 4 tablespoons unsalted butter , chilled and cut into 1/2-inch cubes
For the Coffee Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/4 cup 4 tablespoons unsalted butter , room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen raspberries cut in half
- Preheat the oven to 375° F. Line an 8-inch by 8-inch metal baking pan with parchment paper and set aside.
To make the Cinnamon Streusel Topping
- Whisk together the sugar, flour, cinnamon, and salt in a small bowl. Using two forks or your fingers, cut or rub in the butter into the mixture until it reaches a sand-like consistency. Set aside.
To make the Coffee Cake
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat together the sugar, butter, egg, and vanilla.
Alternate adding the milk and the flour mixture to the sugar/butter mixture, ending with flour. Mix until just combined. Using a wooden spoon or rubber spatula, fold in the raspberries very gently.
Pour the batter into the prepared pan (it will be thick). Sprinkle the streusel topping over the batter.
- Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve warm right from the pan or transfer to a serving plate.
- Batter will be thick. Do your best to spread it in the pan. It’s okay if the berries break a bit. Sometimes tapping the pan on the counter helps spread the batter.
- This recipe is best served the day off, but can be stored in an airtight container at room temperature for up to four days.
Nutrition InformationCalories: 205, Fat: 6g, Saturated Fat: 3g, Cholesterol: 26mg, Sodium: 100mg, Potassium: 111mg, Carbohydrates: 33g, Fiber: 1g, Sugar: 14g, Protein: 3g, Vitamin A: 210%, Vitamin C: 4%, Calcium: 42%, Iron: 1.3%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
This post was originally published in June 2018 and updated in May 2020.