Summer Berry Coffee Cake with Cinnamon Streusel


Berries are in abundance this summer season!  It's the perfect time to enjoy these wonderful berries in a delightful coffee cake with a nice cup of java!!

Raspberries are a great source of antioxidants, Vitamin C, manganese and dietary fiber.  Contents of B vitamins 1-3, folic acid, magnesium, copper  and iron are considerable in raspberries as well.  Click here to read more on these berries.


Just like rasberries, blueberries are rich in Vitamin C, manganese and dietary fiber.  Blueberries contain anthocyanins, other antioxidants and other phytochemicals.  Read more on the nutritional benefits of blueberries.



This coffee cake was inspired by my first dining experience at the original Hobee's in Mountain View, California in the early 90's.  They make the best breakfast dishes ever!  Although I have to admit that once they expanded and became a chain, their coffee cake recipe was not quite the same as the first time I tried it.


So here's my version of the coffee cake that I have fond memories of...




Ingredients:
  • 2 cups unbleached flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon salt
  • 1/3 cup vegetable (or canola) oil
  • 2/3 cup raw sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 8 ounces vanilla yogurt
  • 1/3 cup buttermilk
  • 1 cup each of blueberries and raspberries
  • Cinnamon Streusel

Directions:
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, beat the oil and sugar on low speed for 30 seconds. Then add one egg at a time.
  4. Add vanilla extract, yogurt and buttermilk. Beat for another 30 seconds.
  5. Add the flour mixture.  Beat on low speed for 30 seconds or until well incorporated. Then beat on medium speed for 1 minute.
  6. Fold the berries into the mixture. Transfer to a greased and floured 9x13 pan.  Set aside.
  7. Add the streusel to the pan. Distribute evenly with a tablespoon.
  8. Bake for 40 minutes or until a wooden pick comes out clean when inserted in the middle.
  9. Serve with extra berries or with a dollop of whipped cream and a nice cup of java.



5 comments:

  1. Ive saved a rather embarrassing quantity of berry coffee cakes over time but have never actually got around to making one, yours however looks absolutely perfect and deliciously moorish! Im so happy to have stumbled over your blog, its really lovely :) thank you for the recipe and i hope i do get around to making it!

    ReplyDelete
  2. Thank you, Sasha. Try the recipe and tell me how it turns out!

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  3. Oh yum! This sounds like a perfect way to use up our CSA blueberries. I definitely know it'll be a great breakfast =)

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  4. Lovely blog and delicious coffee cake. I loves all the berries. I'm following you.

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  5. Berries, cinnamon and cake, oh my! Thanks for sharing th beautiful photos and must-try recipe.

    ReplyDelete

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