Triple Berry Coffee Cake
 
Prep time
Cook time
Total time
 
A copycat version of Starbucks' very berry coffee cake.
Author:
Recipe type: Breakfast & Breads
Serves: 8-10
Ingredients
  • For the Loaf:
  • ¾ cup all purpose flour + 1 tablespoon
  • ¾ cup cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup plain greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest
  • ½ teaspoon pure vanilla extract
  • ½ cup vegetable oil
  • ½ cup blueberries
  • ½ cup blackberries
  • ½ cup raspberries
  • For the glaze:
  • 1 cups confectioners’ sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk
Instructions
  1. Preheat the oven to 350 degrees F. Generously grease bottom and sides of bundt pan; dust with flour, tapping out excess.
  2. In a medium bowl, sift together flour, baking powder and salt; set aside.
  3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the fresh berries with the remaining tablespoon of flour, and fold them very gently into the batter.
  4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 20 minutes before removing cake to a wire rack on top of a baking sheet.
  5. While the loaf is cooling,
  6. To make the glaze, in a small bowl, whisk together the confectioners sugar, the lemon juice and the milk. The mixture should be thick but pourable. Add up to another tablespoon of milk if the mixture is too stiff. Pour the glaze over the top of the cake and let it drip down the sides. Let the glaze harden slightly before serving.
Recipe by My PB + J at http://www.mypbandj.com/2015/01/triple-berry-coffee-cake/