This delicious blueberry raspberry coffee cake is loaded with fresh fruits and makes for a wonderful mid-afternoon treat. This muffin top coffee cake is simple to make and loaded with flavor.
I do love a coffee cake, especially when they are bursting at the seams with fresh fruit! This delicious cake is best enjoyed with a cup of coffee and topped with some whipped cream!
How To Make Blueberry Raspberry Coffee Cake
Be sure to scroll down for the full recipe!
Prep: Pre-heat your oven and spray a cake pan with non stick spray.
Combine: Whisk the dry ingredients together in one bowl. Beat together the butter and sugar in another and add in the eggs and extracts. Fold the flour mixture into the eggs and butter and fold in the fresh fruits.
Get ready to bake: Transfer the batter to the tin and top with he remaining fruits and sprinkle with sugar.
Bake: Bake until the cake is golden brown.
To serve: Let the cake cool completely before serving with fresh whipped cream and fruits.
Muffin Top Coffee Cake
The top of this blueberry raspberry coffee cake is sprinkled with sugar before it is baked. This creates a wonderfully sweet crust to the cake that works so well with the tangy fresh fruits.
Can you use frozen fruit in this recipe?
I prefer to use fresh raspberries and blueberries, but you can use frozen if that’s what you have. If you use frozen. be sure to keep them in the freezer until you are ready to put hem in the batter and bake the cake. If you add them when they are thawed or thawing they will release to much liquid into the batter.
How long does this cake last?
If you keep the cake in an airtight container at room temperature it will be good for around 3 or 4 days. However, you can extend the shelf life to one week by storing it in the fridge. Ensure that it is either wrapped or in an airtight container to prevent it from drying out.
Recipe Notes and Tips
- Be sure to grease your pan so that the Blueberry Raspberry Coffee Cake is removed easily.
- Cook the cake in a pre-heated oven so that it bakes evenly.
- The cake is baked when it is a deep golden brown and slightly pulls away from the sides of the pan. It should have a crackled top.
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Meet The Author: Becky Hardin
Becky woke up on her 30th birthday and realized she didn’t know how to cook, ANYTHING! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!
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