This blueberry and apple coffee cake is a delightful treat that’s perfect for a festive brunch or a tea party with friends. The cake is incredibly moist, and the crumbly butter topping takes it up a notch!
Not many recipes make me feel nostalgic, but coffee cake always brings back sweet memories of my grandma. She and my grandpa recently celebrated their 63rd wedding anniversary, and she used to make this cake regularly. I remember standing on a stool by the sink, helping her mix it up. So, here’s a friendly reminder to bake with your little ones. It may become one of their fondest memories.
There’s something undeniably dreamy about the sweet aroma of apples wafting through your home. But have you ever experienced the pure magic of the scent of apples and berries baking together? Trust me, I love a good cozy Autumn diffuser blend, but this is like a sensory experience like no other, it will leave you spellbound. I experienced it a few weeks ago making this apple blueberry pie filling, and knew the combo had to be recreated elsewhere. And if you really want to go full homemaker and make your home smell welcoming, make some stovetop apple cider!
Ingredients:
Coffee cake:
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/2 cup g unsalted butter, softened (113 grams, 1 stick)
- 3/4 cup granulated sugar (150 grams)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup milk (120 ml)
- 1 cup fresh berries (160 grams) – you can use frozen if you need to, but do not thaw, as they will turn your batter purple.
- 1 granny smith apple – cored and cut into small cubes
Crumble Topping:
- ½ cup butter, unsalted, melted (113 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup light brown sugar (100 grams)
- 1 ½ cups all-purpose flour (188 grams)
- ½ teaspoon salt, optional
- ½ tablespoon cinnamon
- Preheat the oven to 350°F (176°C). Prepare a 9-inch square pan or 8-inch round springform pan with butter or nonstick cooking spray.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer, beat the butter, vanilla, and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, and mix until well incorporated.
- Add the flour mixture and milk, and mix on low speed to combine.
- Fold the berries and apples into the batter, mix gently with a spatula until well combined. Do not over-mix.
- Pour the batter into your prepared pan.
- Make the crumble topping. In a large, microwave-safe bowl, melt the butter for about 1 minute on high power.
- Add the sugar to the melted butter and whisk to combine. Add the flour, optional salt, and stir to combine, gently. You want the mixture to be crumbly, not formed into a dough.
- Add crumble all over the top of your cake batter.
- Transfer cake to oven and bake at 350 (176 C) for 45 minutes.
- Remove from oven and let it cool completely, and sit in the refrigerator for one hour before slicing into it.
Serving and storage suggestions:
- Store in an airtight container or wrapped in foil at room temperature for up to three days.
- Store in the refrigerator for up to onen week.
- The cake can be frozen for up to 3 months. After it is completely cooled, wrap it with aluminum foil and place it in a freezer bag to prevent freezer burn. Thaw overnight on the countertop before reheating and serving.
Apple Berry Coffee Cake
This blueberry and apple coffee cake is a delightful treat that's perfect for a festive brunch or a tea party with friends. The cake is incredibly moist, and the crumbly butter topping takes it up a notch!
Print Recipe
Ingredients
Coffee Cake:
- 2 cups all-purpose flour 250 grams
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/2 cup g unsalted butter softened (113 grams, 1 stick)
- 3/4 cup granulated sugar 150 grams
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup milk 120 ml
- 1 cup fresh berries 160 grams – you can use frozen if you need to, but do not thaw, as they will add too much moisture and turn your batter purple.
- 1 granny smith apple – cored and cut into small cubes
Crumble Topping:
- ½ cup butter unsalted, melted (113 grams)
- ½ cup granulated sugar 100 grams
- ½ cup light brown sugar 100 grams
- 1 ½ cups all-purpose flour 188 grams
- ½ teaspoon salt optional
- ½ tablespoon cinnamon
Instructions
- Preheat the oven to 350°F (176°C). Prepare a 9-inch square pan or 8-inch round springform pan with butter or nonstick cooking spray.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer, beat the butter, vanilla, and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, and mix until well incorporated.
- Add the flour mixture and milk, and mix on low speed to combine.
- Fold the berries and apples into the batter, mix gently with a spatula until well combined. Do not over-mix.
- Pour the batter into your prepared pan.
- Make the crumble topping. In a large, microwave-safe bowl, melt the butter for about 1 minute on high power.
- Add the sugar to the melted butter and whisk to combine. Add the flour, optional salt, and stir to combine, gently. You want the mixture to be crumbly, not formed into a dough.
- Add crumble all over the top of your cake batter.
- Transfer cake to oven and bake at 350 (176 C) for 45 minutes.
- Remove from oven and let it cool completely, and sit in the refrigerator for one hour before slicing into it.
Notes
- Store in an airtight container or wrapped in foil at room temperature for up to three days.
- Store in the refrigerator for up to onen week.
- The cake can be frozen for up to 3 months. After it is completely cooled, wrap it with aluminum foil and place it in a freezer bag to prevent freezer burn. Thaw overnight on the countertop before reheating and serving.
Nutrition
Calories: 389kcal | Carbohydrates: 48g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Potassium: 109mg | Fiber: 2g | Sugar: 46g | Vitamin A: 381IU | Vitamin C: 0.02mg | Calcium: 106mg | Iron: 3mg
Servings: 8
Calories: 389kcal
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