She’s a beaut, no? I think I singlehandedly made my daughter’s day yesterday when she saw this Berry Crumble Picnic Cake (berry coffee cake), berry-loving thing that she is. This cake is tried and true, delicious, gorgeous, and totally foolproof. It’s SO easy to whip up and I mean, just look at her. She’s as pretty as a picture. Read on for a little more about making berry coffee cakes, or just jump right on ahead to the recipe itself.
Why we love this Beautiful Berry Coffee Cake
This Berry Coffee Cake is SUCH a great recipe and I hope you guys have a chance to give it a spin this weekend. It’s basically a buckle, but I also really love the sounds of “picnic cake,” don’t you? It’s dripping with charm. It also very aptly captures the positive and convenient attributes of the cake: simple, casual, transportable, low-maintenance, no muss, no fuss.
This is the perfect cake to travel with – to take to parties and gatherings, to squirrel away in lunch boxes as a special treat or to a picnic, clearly. With nary a buttercream, glaze nor frosting in sight, the ease with which this cake travels is due to its simple (yet still delicious) architecture, and it makes for the absolute perfect My Kitchen Little confection. You don’t even need utensils. Just slice it before you pack it up and everyone can grab a piece and enjoy it as they please.
Use any combination of fresh, sweet spring and summertime berries that you like, and please feel free to swap out the buttermilk for whole (or even coconut!!) if you like. I very much enjoy the tang of buttermilk and always use it in cakes like this, but do as you like here.
Lastly, I like to use a 10-inch springform pan for this Berry Coffee Cake recipe, but you can really bake it in a number of other pans, if you like. But I find that the springform really allows more freedom, as you can pop the cake out after it cools and then slice it into easily transportable pieces a you need.
Berry Coffee Cake FAQ’s
How long will coffee cake keep?
Coffee cake can typically be stored at room temperature for up to 3 days.
Can you freeze a coffee cake?
Yes, you can freeze a coffee cake. When double-wrapped tightly in freezer-proof plastic or cling wrap, coffee cakes will keep nicely in the freezer for up to two months.
What makes coffee cake different from cake?
Coffee cake typically refers to a type of cake that is specifically designed to be enjoyed alongside a cup of coffee. It often has a crumbly texture and is commonly flavored with cinnamon or other spices and topped with streusel or nuts. Unlike regular cake, which can come in various flavors and frostings, coffee cake is specifically meant to complement the taste of coffee.
Why is a coffee cake called a coffee cake?
A coffee cake is called a coffee cake because it is a type of cake that is often enjoyed with a cup of coffee.
If you like the looks of our Berry Coffee Cake, you might also enjoy:
Cream Cheese Stuffed Carrot Bread
Best Ever One-Bowl Banana Bread
Sweet Cream Cornmeal Pound Cake
The Ultimate Southern Cinnamon Pecan Coffee Cake
PrintBerry Crumble Picnic Cake (Berry Coffee Cake)
Perfect for breakfast or brunch (or dessert), this might just be the perfect sweet treat to keep up your sleeves all summer long. She knows many fans and has never met an enemy. Yes, this Berry Coffee Cake just gets along swimmingly with everyone she meets.
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup light brown sugar
- 1/2 teaspoon salt
- 2/3 cup vegetable or canola oil
- 2/3 cup buttermilk, you can sub whole milk
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 2 cups fresh berries (a mix of blueberries, raspberries, and blackberries – whatever you like)
For the Crumble Topping
- 1/2–cup all-purpose flour
- 1/3 cup light brown sugar
- 6 tablespoons butter, softened or at room temperature
Instructions
- Preheat your oven to 350 degrees F. Spray a 10-inch spring-form pan with non-stick spray.
- In a large bowl, mix together the flour, baking powder, baking soda, brown sugar, and salt. To this mixture, add the oil, buttermilk, eggs, and vanilla. Stir just until everything is well blended.
- Pour the batter into the sprayed pan. Top with the berries.
- For the crumble, in a medium bowl combine the flour, brown sugar, and butter. Using your fingers (I think this just works best), mix and mash the ingredients together until a crumbly streusel forms. Sprinkle this streusel over the berries in the pan.
- Bake the cake for 40 to 45 minutes, or until lightly golden brown on top and set. Allow the cake to cool almost all the way before removing it from the pan. Enjoy!
Notes
I also like to sprinkle some sparkly turbinad sugar ver the cake before sending it into the oven, but that’s optional.
