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Berry Buckle Coffee Cake
5 from 2 votes
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Berry buckle Coffee Cake

brunch made perfect! A buttery rich coffee cake made with cream top yogurt and bursting with fresh springtime/summer berries!

Course Breakfast, Dessert
Cuisine American
Keyword berry buckle, coffee cake
Prep Time 20 minutes
Cook Time 50 minutes
Servings 10 people
Author LeAnne Shor

Ingredients

Crumb Topping

  • ½ cup granulated sugar
  • ⅓ cup unbleached all purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ cup unsalted butter, softened - 4 tablespoons
  • 1/2 teaspoon kosher salt

Coffee Cake

  • ¼ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 egg at room temperature
  • ½ cup milk, dairy or alternative
  • 1 teaspoon lemon zest
  • ½ cup Brown Cow Cream Top Plain Yogurt
  • 2 cups unbleached all purpose flour
  • ¼ teaspoon ground nutmeg
  • 2½ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 2 cups fresh mixed berries (blueberries, blackberries, raspberries, strawberries) you can also use frozen, but be sure not to thaw them out first

Vanilla Glaze

  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • pinch of kosher salt
  • 1-1½ teaspoons milk

Instructions

  1. Preheat the oven to 375°F.

    Spray the bottom and sides of a 9" tube pan with nonstick cooking spray. Alternatively, you may use a 9" square baking pan.

Make the Crumb Topping:

  1. In a small bowl, mix together ½ cup of granulated sugar, ⅓ cup all purpose flour, and ½ teaspoon of ground cinnamon, and ½ teaspoon of salt. Cut in the ¼ cup of butter with a fork, until crumbly. Set aside in fridge or freezer for 10 minutes.

Make the Berry Buckle batter:

  1. In a large bowl, stir together the softened butter, and granulated sugar until thoroughly creamy. Add the egg, lemon zest, milk, and Brown Cow yogurt then stir until smooth. Add the all purpose flour (except for 2 tablespoons), ground nutmeg, baking powder, and salt, then fold until the dry ingredients are thoroughly combined.

    Mix the remaining 2 tablespoons of all purpose flour into the berries to coat. Then pour the berries into the batter, and very gently fold in. Adding flour to the berries prevents them from sinking to the bottom of the pan.

  2. Sprinkle all of the chilled crumb topping on top of the batter. Bake for 45-50 minutes or until a toothpick inserted int he center of the cake comes out clean. Cool for about 10 minutes, then remove the springform sides from the pan. If you're use a square baking pan, just leave the cake in the pan.

Make the Glaze:

  1. To a small bowl, add the powdered sugar, vanilla extract, kosher salt, and milk. Use a small whisk or fork to mix until smooth and thin enough to pour over the cake. Once the cake has mostly cooled, drizzle the glaze over top. Enjoy!