Moist Double Berry Coffee Cake is the perfect dessert for a brunch or tea. The recipe is easy and the fresh berries make this cake unmistakably homemade. A favorite of my family.
Article brought to you in collaboration with McCormick. Recipe and opinions are my own.
When I think back of the desserts my mother made during my childhood, most of them prominently featured vanilla, McCormick vanilla extract to be exact. She made sugar cookies, cream puffs, rice & tapioca puddings and often coffee cake… while my brother & I greedily watched.
My paternal grandmother was also quite the baker, and her little hand scrawled cookbook is a bit of a family heirloom now. One of the recipes she was known for was her own blueberry cake. This Vanilla Iced Double Berry Coffee Cake is sort of an homage to both women, as well as my daughter’s love of blackberries.
Making Double Berry Coffee Cake
As I didn’t happen to have the aforementioned recipes on hand, I took used a blueberry coffee cake recipe from Cooking Light as a starting point. I swapped out the baking powder in the recipe for a combination of baking soda and cream of tartar, reduced the butter just a tad & topped it off with a simple vanilla icing to counter the slight tartness of the blackberries.
The results were moist without being soggy and the sweetness was spot on for my taste anyway. As this cake does not have the sometimes dry and bland middle of some coffee cakes, it is great with or without coffee. It would certainly make a great choice for a Mother’s Day brunch.
- 1½ cups all purpose flour
- 1 tsp baking soda
- ⅛ tsp creme of tartar
- ¼ tsp Kosher salt
- ¾ cup sugar
- ⅓ cup butter, softened
- 1 tsp McCormick pure vanilla extract
- 1 large egg
- 1⅓ cup low fat buttermilk
- 4 oz. fresh blueberries
- 4 oz. fresh blackberries
- shortening or cooking spray to coat pan
- 2 tbs milk
- 1 tsp McCormick vanilla extract
- 1 cup confectionery sugar
- Preheat oven to 350 degrees. Grease or coat with cooking spray 9" cake pan. Flour the pan.
- Sift together dry ingredients.
- Add butter, vanilla, egg and buttermilk. Mix well.
- Pour ½ the batter into the pan. Distribute ½ the blueberries and ½ the blackberries over the batter. Add and spread out the remaining batter, then top with remaining berries.
- Bake for approximately 45 minutes, just until pick pulls clean from center.
- Allow to cool a few minutes, then remove to rack to cool further.
- Mix the glaze ingredients until smooth. Drizzle over cake, then serve.