• Prep Time: 25 mins
  • Cooking Time: 45 mins
  • Serves: 10

Berry-Topped Coffee Cake

  • Recipe Submitted by on

 Ingredients List

  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 2 teaspoons grated lemon zest
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup reduced-fat sour cream
  • 1/3 cup sugar
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries, thawed
  • 1/2 cup fresh or frozen unsweetened raspberries, thawed
  • GLAZE:
  • 1/3 cup confectioners' sugar
  • 2 teaspoons fat-free milk
  • 1/8 teaspoon vanilla extract


Preheat oven to 350°. Grease a 9-in. springform pan.
Cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well (batter will be thick). Spread into prepared pan.
For topping, mix sugar, flour and cinnamon; toss gently with berries. Distribute over batter to within 1 in. of sides. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack 10 minutes. Remove rim from pan.
Mix glaze ingredients. Drizzle over warm coffee cake.

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