Sunday Morning Coffee: Summer Berry Coffee Cake

July 15, 2012 at 10:53 pm Leave a comment

Fresh summer berries with a sweet streusel topping are a perfect accompaniment for morning coffee or afternoon iced tea. Or, top with whipped cream or ice cream for a perfect summer dessert.

I had summer berries already mixed as topping for last night’s angel food cake, so it only took a few minutes to put together this morning’s treat for Bridges at LaRosa coffee time.

After church, I stop by the common area to share leftovers with residents who don’t attend church services and set some aside for staff members to share at break time. It’s not always easy for cooks in residential facilities to use the more delicate fresh fruits like raspberries  and blueberries in their food prep, so all the folks at LaRosa had rave reviews for this cake.

I’ll make this again later this summer with wild huckleberries and blackberries, maybe with a couple of sliced peaches added in: you can use whatever fresh or frozen fruit you have on hand.


Preheat oven to 350°

  • 2 cups flour
  • 1 cup sugar***
  • 1 Tbsp baking powder
  • dash salt
  • 2 large eggs
  • 1/4 cup oil
  • 1 cup plain yogourt***
  • 1 tsp vanilla
  • 1 1/2 – 2 cups mixed fruit: I used strawberries, blueberries, halved bing cherries and raspberries gently stirred together.

***I didn’t have plain yogourt, so I reduced the sugar to 3/4 cup and used 1 cup of berry flavoured reduced fat yogourt. You could also use buttermilk, or even regular milk soured with a couple of tablespoons of lemon juice if you don’t have yogourt.


  • 1/4 cup sugar
  • 3 Tbsp flour
  • 1/2 tsp cinnamon
  • 3 Tbsp butter

In a large bowl, stir together dry ingredients [except for topping ingredients]. In a smaller bowl, beat together eggs, oil, yogourt and vanilla. Pour the wet ingredients into the dry and mix just until all moistened.

Turn into a greased 9″ square pan [I used a pyrex baking dish.] Use a slotted spoon to spread the fruit evenly over top of the cake mix. I discarded some of the juice from the bottom of the fruit bowl then drizzled the remainder over the top of the fruit: you don’t want the fruit to dry out in baking, but you also don’t want to water down the batter.

Stir together the dry ingredients for the topping, then crumble in the butter [I used my clean fingers to do this] It will still be quite dry – that’s okay – the berry juice will help moisten this. Sprinkle this mixture evenly over the fruit.

Bake for about an hour, or until a cake tester comes out clean. [Mine took 65 minutes.]

Cool in the pan slightly then cut into squares: for a dessert, cut into 12 or 16. I cut 16 pieces in half for 32 smaller portions that were the perfect size for a coffee time snack. You could serve this warm with whipped cream or ice cream as a dessert, or at room temperature with coffee or tea. Wrap leftovers well and refrigerate– if there are any! I think this would also freeze well, but I’ve never had any left to try it!

If you try the recipe or have your own variations, add your suggestions and comments below. Enjoy!

God Bless




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July 2012

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