brunch made perfect! Berry Buckle Coffee Cake is a buttery rich coffee cake made with cream top yogurt and bursting with fresh springtime/summer berries!
*This post is sponsored by Brown Cow Yogurt. All opinions are 100% my own as always. Thank you for continuing to support the brands that make Lion’s Bread possible.
Want more delicious cake recipes? Check out:
Sour Cream Coffee Cake with Halvah and Walnuts
Maple Yogurt Pound Cake with Candied Pecans.
What is a fruit buckle?
You all know that I have thing for coffee cakes and pound cakes. They’re the recipes that I keep coming back to again and again because they’re huge crowd pleasers, and could easily pass for a brunch, dessert, snack situation.
A buckle is an American cake that consists of fruit and cake, with almost equal proportions of cake and fruit. Some are topping with sugar, some with a delicious crumb topping like this cake here. Fruit buckles are so versatile, and are amazing way to use impossibly ripe and sweet spring/summer fruit like berries, peaches, nectarines, cherries, plums, or figs. You can also use apples and pears in the fall!
This Berry Buckle Coffee Cake is in the same family as fruit cobblers, crisps, brown betty’s, and pandowdy’s. They’re all slightly different, and the name can vary but region, but they all essentially combine fruit and cake.
A key element of this absolutely irresistible Berry Buckle Coffee Cake is the added richness from the Brown Cow Cream Top yogurt. This yogurt is truly unlike any other, made from grass grazing cows in the Northeast. I use the Vanilla flavor in this recipe, but you can also substitute the Plain flavor.
Can I use frozen berries?
Yes! You can absolutely use frozen berries or fruit here. Just keep it frozen until you mix it into the batter. Otherwise the thawed fruit will make the batter too juicy and soupy, and will likely tint the batter.
A great idea would be to stock up on really sweet fruit and berries in peak summer, and place them in airtight ziptop bags, then freeze them! That way, you can pull out your sweet frozen fruit even in January 🙂
Can you freeze Coffee Cake?
Totally! once the cake has been baked, allow it cool completely. Then wrap it as tightly as you can in plastic wrap, then place in a plastic bag. Freeze the whole cake, or (half of the cake too!) as is. Then, allow it to thaw completely when you want to enjoy it.
Key Ingredients
- softened unsalted butter – I’m using unsalted butter because I really want to be able to control the amount of saltiness in this coffee cake. You really want to make sure that the butter is softened to room temperature so that it’s easier to cream with the sugar.
- berries – For this Berry Buckle Coffee Cake, I use a mix of raspberries, blueberries, and blackberries, and the combination is divine! You could also go for just raspberries, or just blueberries, etc for the full amount.
- Brown Cow Cream Top Yogurt – I love the creaminess of this yogurt! It brings so much richness to the crumb of this cake, and keeps it super moist. I use the Vanilla flavor in this recipe, because it really enhances the flavor of the berries.
- unbleached all purpose flour – I always use unbleached all purpose flour in my recipes. Specifically King Arthur Baking Company. I really appreciate their attention to quality and detail, I love the consistent results.
- egg – for all of my recipes I use large AA organic eggs. Better yet, try to find some fresh local eggs. Their yolks should be bright orange, and they add incomparable richness to any bake.
How to Store
I highly recommend enjoying this cake when it is freshly cooled from the oven. The crumb is so tender, and the berries get very jammy and juicy. That being said, you’ll probably have leftovers, which you should wrap in plastic wrap, or put in an airtight container right away. Then, you can store the cake at room temperature for up to 3 days, but I really doubt if it will last that long. If you’d like to freeze the whole cake, or a portion of it, see the notes above.
I know I say this a lot, but I know that you’re all going to absolutely love this coffee cake, and will come back to it again and again! My mom has literally been making this for 25+ years 🙂 Leave a comment down below, and let me know what you think! And, if you make it, be sure to tag me in your photos @lions.bread ! I love seeing my recipes come to life in your kitchens.
Want to save this recipe? Just tap any of the images and click the “Pin It” button to save to your favorite Pinterest boards!
Love this recipe? Be sure to check out Easy Sunken Strawberry Cake, Maple Yogurt Pound Cake with Candied Pecans, and Pear and Almond Brown Butter Cake
xo, LeAnne
Berry buckle Coffee Cake
brunch made perfect! A buttery rich coffee cake made with cream top yogurt and bursting with fresh springtime/summer berries!
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
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:
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:
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.
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:
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!
The post Berry Buckle Coffee Cake first appeared on Lion’s Bread Blog.
Franni Whiteside says
What a delightful recipe this is, I had made this for breakfast the other morning, it was easy to follow I appreciated the added information about mixing and especially the adding the reserved 2TBs of flour to the berries to keep them from sinking to the bottom but instead having them rippled and laced throughout the airy moist cake. I also like how the nutmeg alone in the batter complimented the cinnamon in the crumble, the separation in flavor built anticipation of the next bite, I dare I not neglect the the simple but wonderful frosting that gently melted into the crumb and in places into that delicious cake. This is definitely a keeper in my recipe book.
LeAnne says
Hi Franni! I am so excited that you love this recipe as much as I do, and I couldn’t agree more with your description! Thank you so much for your feedback 🙂
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