Raspberry Blueberry Coffee Cake
A blend of raspberries and blueberries baked into a soft, moist coffee cake, topped with a crumbly streusel.
Ingredients
For the Cake:
- All-purpose flour: 1 ½ cups
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Sugar: ¾ cup
- Salt: ¼ teaspoon
- Unsalted butter softened: ½ cup
- Eggs: 2 large
- Almond milk or any milk: ½ cup
- Vanilla extract: 1 teaspoon
- Fresh raspberries: ½ cup
- Fresh blueberries: ½ cup
For the Streusel Topping:
- All-purpose flour: ¼ cup
- Sugar: ¼ cup
- Ground cinnamon: ½ teaspoon
- Unsalted butter melted: 3 tablespoons
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round or square pan.
- In a bowl, mix flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, beat butter and eggs until smooth.
- Add almond milk and vanilla, mixing well.
- Gradually fold in the dry ingredients until fully combined.
- Gently fold in the raspberries and blueberries.
Make the Streusel:
- In another bowl, mix flour, sugar, and cinnamon.
- Add melted butter and stir until it forms a crumbly topping.
- Sprinkle the streusel evenly over the batter.
Bake:
- Bake for 45 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 4%
- Iron: 5%
- Vitamin C: 6%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Try swapping the raspberries and blueberries for other berries, like blackberries or strawberries.
- Add a splash of lemon juice or zest to the batter for a citrusy kick.
- For extra crunch, sprinkle chopped nuts, like almonds or pecans, over the streusel before baking.