Berry Good Coffee Cake Recipe -
Berry Good Coffee Cake Recipe
  • READY IN ABOUT 2 hrs

Berry Good Coffee Cake

Recipe by  

"This yummy recipe is one of my favorites. The raspberries and glaze make every bite absolutely scrumptious. A true family pleaser."

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Ingredients Edit and Save

Original recipe makes 1 coffee cake Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    1 hr 50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8 inch round cake pan with nonstick cooking spray.
  2. Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.
  3. Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
  4. Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.
  5. To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2006

I was surprised by the bad reviews. I just took the second one of these out of the oven, and wanted to see if anyone tried other fruits. This is truly delicious. Yes, the batter is thick. I used light sour cream instead of the yogurt, because I had it on hand. The secret is to barely mix the wet ingredients into the dry. Then use a spoon to spread the batter in the pan. I also drizzled the glaze on as soon as getting the cake out of the oven. This is yummy either hot, or room temp. Delicious and beautiful!

Most Helpful Critical Review
Jun 14, 2006

This was just OK. Not very good. I had to add some milk to the batter because it was WAY too thick. Bland in flavor, and the raspberries make it soggy at the bottom.


34 Ratings

Nov 22, 2008

Perhaps the poor reviews came from those less experienced with this type of old-timey fruit dessert, like a slump, a pandowdy or a slumgullion; the dough is supposed to be "glumpy." As for me, I used vanilla yogurt (I had it on hand) and thus the cake was extra vanilla-y! I did bake it several minutes longer, but I like my cakes a bit more browned. I used frozen raspberries, my stash from last summer's fence row harvest, and I'm delighted with the results.

Mar 03, 2007

I thought this was a fabulous coffee cake! The ingredients were perfectly balanced, and it's a wonderful treat for those that choose to eat healthier. Obviously the bad reviews came from those who don't follow directions very well, as it turned out beautifully for me.

Dec 31, 2011

This just may be the most spectacular recipe I've ever tried on this site (and I've tried many, many, many...). I made it as written except I added almond extract to the glaze. the dough (this is not batter) will absolutely be thick and sticky and not real easy to work with, but that is how it is supposed to be. I baked mine in a small glass cake pan and it turned out fantastic! I'm going to make another one right now to take to work with me (I have to share this deliciousness with the world!!). **Just made cake #2, this time with LEMON pudding and put lemon in the glaze. Oh my... Wish I had some poppyseeds...

Jun 12, 2011

If your looking for a traditional coffee cake type recipe, this is probably not for you. I really loved this coffee cake because it wasn't overly sweet and "cakey" like some coffee cakes can be. I didn't have any raspberries on hand so I substituted with frozen peaches and strawberries and absolutely LOVED it. I also subbed Greek yogurt for regular. I panicked a little when it came time to "pour" the batter because my batter was far from "pourable". Instead I used a greased spoon to spread it in the pan. I was surprised by how moist and springy the cake was (if you're concerned about it being TOO soggy, try reducing the amount of sugar added to the berries as this produces quite a bit of liquid). I can't wait to try this again with different fruit combinations!

May 18, 2008

This was really delicious! I love that it's lower in fat and not too sweet.

Nov 01, 2013

I made this coffee cake for breakfast except I used frozen blueberries (because that's what I had). And followed the rest of the recipe as stated. Everything turned out just fine and it was really good. Thanks Sarah


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  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 177 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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