This delicious coffee cake is perfect in the morning with coffee or as an afternoon tea break. The recipe is closely adapted adapted from tutti dolci. I love the combination of blueberries and blackberries in this cake and the hint of cinnamon in the streusel.
for streusel topping:
- 3/4 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons melted unsalted butter
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter, softened
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1 large egg plus 1 egg yolk, at room temperature
- 2/3 cup vanilla yogurt
- 1/3 cup buttermilk
- 1/3 cup blackberry or blueberry preserves
- 1 1/2 cups fresh mixture of blackberries and blueberries
- Powdered sugar for sprinkling
Preheat oven to 350 degrees. Spray an 8×8 inch square pan with cooking spray.
for the streusel:
In a medium bowl, combine flour, sugar, brown sugar, cinnamon, and and pour in melted butter combining mixture with your fingers until butter is thoroughly incorporated and crumbles in toy r fingers. Set aside in refrigerator while you prepare the cake.
for the cake:
In a mixer with the paddle attachment, beat the butter sugar and vanilla until light and fluffy, scraping down the sides once or twice. add eggs one at a time and mix until well incorporated. Whisk together yogurt and buttermilk until smooth. In a small bowl whisk together flour, baking powder, baking soda, and salt. Gradually add a bit of the flour mixture followed by the buttermilk yogurt mixture, finishing with flour. Spoon batter into prepared pan and spread into a smooth layer. Heat the preserves in the microwave for about 20 seconds to thin and spread in an even layer over the cake. Distribute berries evenly over top of bread and then sprinkle with an even layer of streusel. Bake for about 55-60 minutes until coffee cake is golden, a little bubbly and springs back to the touch, and a toothpick comes out clean in the center of the bread. Cool in pan on a wire rack for at least 30 minutes before cutting. If you want to remove from pan, run a knife around edges to loosen cake from the edges of the pan if juices have caramelized. Once cooled, dust with a sprinkle of powdered sugar Enjoy!