Recipe Finder: Very Berry Coffee Cake

Rebecca Burris of Owings Mills said she has "recently fallen in love with Starbucks' Very Berry Coffee Cake," and she was looking for a similar recipe so that she could make the cake at home.

Unfortunately, Starbucks does not share its recipes, but I felt confident that an Internet search would yield a recipe that would come very close to the cake that Burris enjoys so much.

I found a recipe on for a Very Berry Coffee Cake that I tweaked just a bit and came up with a real winner. I used a mixture of blueberries, blackberries and raspberries, but any combination or even a single variety of berry will work with this easily adaptable recipe. This cake was good served slightly warm the day I baked it but even better the next day after it had cooled completely and sat overnight.

In fact, the cake held well for several days, which certainly is an added bonus if you are looking for a do- ahead brunch treat. I would put this up against Starbucks' cake any day.


Dawn Jemellaro from Baltimore is looking for a recipe that was she thinks may have been from The Baltimore Sun a long time ago for fudge that was made using instant pudding.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Very Berry Coffee Cake

Makes: 12 servings

For the cake:

1 1/2 cups sifted all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup softened butter

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon lemon zest

3 tablespoons sour cream or plain yogurt

1/3 cup milk

1 1/2 cups fresh berries (frozen or thawed berries may be substituted)

Crumb topping:

3 tablespoons softened butter

1/3 cup brown sugar

1/4 all-purpose flour

1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Grease bottom and sides of a 9-inch square pan with solid shortening.

Sift flour, baking powder and salt. Set aside. Cream butter and sugar with electric mixture until light. Add eggs one at a time and beat until fluffy. Add vanilla, lemon zest and sour cream or yogurt and mix well. Alternately, add flour mixture and the milk to the batter, beginning and ending with the flour. Spread half of the batter evenly into prepared pan and smooth the top. Spread berries (well drained) on top of batter. Cover berries with the remaining batter and spread the top evenly with a spatula (some of the berries will show through).

For crumb topping: Combine all ingredients and use fingers to mix and form crumbs. Spread crumbs on top of cake and bake for 35 to 40 minutes or until toothpick comes out clean and cake is golden brown. Cool completely in pan on wire rack. Cake tastes best if refrigerated overnight before serving. Serve at room temperature.

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