roasted berry coffee cake

Our family has a Memorial Day brunch tradition. It started naturally. A few years ago, I came home from college for the summer and as Memorial Day approached, my family realized we would all be home for the holiday and didn’t have plans. As we like to do, we turned to brunch on the back porch as our best option. The next year, we found ourselves in the same situation, so brunch it was again. The brunch tradition stuck.

Memorial Day brunch is a wonderful, relaxing way to start the day and end the long weekend. Each year, we alter the menu a little and try something new. Last year we tried to make doughnuts (we failed). This year, I’m going for something a little easier, but every bit as tasty with this roasted berry coffee cake.

While I totally consider this a brunch food, we also served this with a dollop of whipped cream for dessert and it went over just as well. A versatile cake is exactly what I strive for on a relaxing long weekend. Breakfast, snack, and dessert? Yes, I’ll take them all.

The combination of red strawberries with blueberries and blackberries makes this coffee cake patriotic and perfect for Memorial Day and summer berry season. The berries make this coffee cake fresh, but the cinnamon streusel layered between the perfectly dense cake might be my favorite part. Don’t skimp.

Roasted berry coffee cake is the perfect addition to your long weekend brunch.

Roasted Berry Coffee Cake
Coffee Cake
3 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 ½ cups sugar
3 large eggs
2 teaspoons vanilla
1 ¼ cups Greek yogurt
1/3 cup blueberries, fresh or frozen
¾ cup mixed berries (I used fresh blueberries, blackberries, and strawberries, but you could mix in raspberries, or your other favorite berries)

Streusel
2 ½ cup flour
1 cup packed light-brown sugar
1 ½ teaspoons ground cinnamon
1 cup butter, melted and cooled

To make the roasted berries
Preheat the oven to 400 degrees F. Place a piece of parchment paper on a baking sheet and toss the ¾ cup mixed berries onto the pan in one layer. Bake for 10-15 minutes, or the berries have released some juices.

To make the streusel
In a medium bowl, combine the flour, brown sugar, and cinnamon. Pour the melted butter over the flour mixture, and stir or work with your fingers until large crumbs form.

To make the coffee cake
Lower the oven to 350 degrees F. Butter and flour a bundt pan and set aside.

In a small bowl, mix together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 3-5 minutes on medium to high speed until light and fluffy. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition. Add the vanilla and beat well. Beat in the Greek yogurt.

With the mixer on low speed, gradually add the dry ingredients and mix just until they are incorporated. Do not over mix. Gently fold in the blueberries.

Add 1/3 of the streusel to the pan. Pour in half of the batter and spread it to make it even then top with another 1/3 of the streusel. Repeat with the remaining batter and streusel. With a butter knife or a skewer, swirl the batter, roasted berries, and streusel in a zig zag pattern. Bake for about 45-55 minutes, or until a toothpick comes out clean. Allow the cake to cool for about 10 minutes before inverting it onto a wire rack to cool completely.

Based on my delicious blueberry bundt cake with lemon glaze.

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