Berry Streusel Coffee Cake

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This Berry Streusel Coffee Cake is tender, moist, and has the best crumbly streusel topping. It’s an easy to make cake that is perfect with coffee or tea.

If you like this coffee cake recipe, you should also try my Raspberry Cream Cheese Coffee Cake Recipe or my Lightened-Up Blueberry Coffee Cake.

A Coffee Cake that has been sliced so you can see the berries in the middle

Berry Streusel Coffee Cake

1. Bear down! errrr, wishful thinking…
Congrats, Seahawks!
I am BEYOND shocked. Not because they won – I knew that would happen – but because, OMG, what the?!? I feel SO bad for the Broncos. They should get, like, 10 points for showing up?!

2. Another Hollywood talent is gone, and apparently, he went just like the rest – overdosed. So sad. Philip Seymour Hoffman, you did an amazing job while you were here. Hope you’re doing better, wherever you are. RIP.

3. Did you hear? Sarah Jessica Parker has her own shoe collection, and it will be available for purchase anytime now!? This is the END of me and my bank account. And my children’s. They don’t HAVE to go to college, do they?!

4. I need a doughnut.

5. Happy Monday, everyone! Want cake?

Streusel topped Coffee Cake in a paper lined baking pan

I Absolutely Love Fresh Baked Coffee Cake

It’s certainly no secret that I have developed an obsession for all things coffee cake. I LOVE this stuff. Best part of waking up is (Folgers in your cup!) knowing that you’re about to have a cup of coffee, AND knowing that you’re ABOUT to have a slice of this amazing cake.

And, not sure about you, but I’m also a snob when it comes to coffee cake. It has to be fresh. Like, no, do not bring me the Entenmann’s stuff. Ain’t gonna happen. It has to be from-oven-to-table. Sorry. That’s just the way it is. Muffins, too.

Also? The streusel. Yah. I can graze on that all day. It’s incredible. Some oats, brown sugar and butter – simple, delicious, comforting, and sweet.

This title is missing one more word, but it was getting ridiculously long, so I shortened it. The word “yogurt” should be up there, as well. I was staring down 2 Yoplaits and decided to throw them in here, for good measure. BEST idea, EVER.

What’s better is that this cake is all made in one bowl. Just one. Throw everything in it, give it a whisk, and pour it in a tin. BAM! Emeril style. 

A piece of Berry Streusel Coffee Cake in a bowl with a spoon and whipped cream

Hope you have a chance to make this. It’s so super easy to make and, if it helps, ONE BOWL. I think you will want to marry it. It’s THAT good.


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Berry Streusel Coffee Cake

This Berry Streusel Coffee Cake is tender, moist, and has the best crumbly streusel topping. It's an easy to make cake that is perfect with coffee or tea.
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 10



  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 cup light brown sugar, , packed
  • 1 stick butter, (8 tablespoons), melted
  • 2 eggs, , lightly beaten
  • 2 (6-oz) containers, berry yogurt
  • 2 teaspoons pure vanilla extract
  • 1 cup sliced strawberries
  • 1/2 cup blueberries


  • 2 tablespoons cold butter, , cut into medium dice
  • 1/2 cup oats
  • 3 tablespoons light brown sugar
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  • Preheat oven to 350.
  • Line an 8-inch cake tin or a loaf pan with parchment paper and set aside.
  • In a large mixing bowl, combine flour, baking powder, light brown sugar, melted butter, eggs and yogurt; mix until thoroughly combined.
  • Gently fold in the berries.
  • Pour mixture into prepared pan; set aside.
  • Add cold butter, oats, and light brown sugar in your food processor; pulse a few times until mixture is crumbly.
  • Sprinkle streusel on top of cake batter.
  • Bake for 75 to 80 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let stand 10 minutes.
  • Invert cake onto a cooling rack and let completely cool before cutting.
  • Serve.


To keep for several days, wrap cooled cake with plastic wrap and aluminum foil. You can also freeze it this way, or you can let it stand in a cool, dry place. RECIPE SOURCE: DIETHOOD


Calories: 249kcal | Carbohydrates: 49g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 42mg | Potassium: 236mg | Fiber: 1g | Sugar: 26g | Vitamin A: 115IU | Vitamin C: 9.2mg | Calcium: 86mg | Iron: 1.9mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Angela says:

    Your recipe calls for 8inch cake tin, I have 9×5 loaf pan will that be okay to use or it has to be 8inch? Also I was wondering could I use a disposable aluminum tins/loaf pans for your recipe?

    1. Katerina Petrovska says:

      Yes, a loaf pan is OK to use. However, I haven’t tried making this in an aluminum loaf pan, so I don’t actually know how well that will work.

  2. Susan Taylor says:

    Thanks for your food creativity!

  3. Bess says:

    If working with almond flour you probably can take 20 minutes off the baking tine…start checking after 45 minutes! Great recipe!

    1. Katerina Petrovska says:

      Thanks so much, Bess, for that tip!! I really appreciate it. Have a great weekend!

  4. Ellen says:

    Katerina, have you tried making this with almond flour instead of all-purpose? I am trying to reduce the amount of gluten in my and my family’s diet, and am wondering if this would work w/almond flour.

    1. Katerina Petrovska says:

      Hi, Ellen! Unfortunately, I have not tried making it with almond flour. I have read up a lot about baking with almond flour and in some instances it states that you can most definitely use it in equal amounts as the flour, but because I have never tried it in this recipe, I can’t say that it will definitely work here. Please let me know if you give it a shot! Have a great day!!

  5. claire @ the realistic nutritionist says:

    OHMYGOSHHHHHH I want to eat this entire loaf.

    1. Katerina Petrovska says:

      Thanks SO much, Claire!! xo

  6. Roxana says:

    Well I am not a Seahawk fan; 49ers fan actually. I have to say I looked up this pin to get the recipe for the Very Berry Coffee Cake, and your blog made me laugh about the shoes. Awesome! I will have to try this recipe-quick question, do you think it will lose flavor if I replace the butter with applesauce instead? any other ideas besides butter? How about using frozen berries? Thank you, your recipes look great!

    1. Katerina Petrovska says:

      Hi Roxana! You know, I honestly don’t have a clue as to how applesauce would work in this. Sorry! BUT, frozen fruit does work! That I know! haha 😀 You don’t even have to thaw it – just break up the fruit with a fork and add to the mixture.

  7. Kiran @ says:

    Omg!! I love the streusel topping!!