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Carol's Very Berry Coffee Cake

Talk about memories!  Back when the kids were younger and we routinely spent our weekends up in the White Mountains, berry picking was a family ritual.  Sometimes it was native blueberries, sometimes blackberries, sometimes raspberries, but when the picking was over the battle cry was, "Mom!  Please fix your coffee cake with our berries!"  This is one recipe that will send ‘em home raving.

For the Cake  
cup butter or margarine
1 cup sugar (a little more for tart berries)
1 large egg
2 cup flour (plus enough to dredge the berries)
2 teaspoons baking powder
teaspoon salt
cup milk
1 teaspoon vanilla
2 cups berries (if using blueberries then the frozen ones work very well)
For the Topping
cup sugar
1/3 cup flour
teaspoon cinnamon
cup butter or margarine, melted
cup chopped nuts

Preheat oven to 350° if using a metal baking pan, 325° if using a glass baking dish.

Wash and drain the berries.  When dry dredge the berries in flour and shake off any excess.

Melt ½ cup of the butter and add all topping ingredients.  Mix until combined and set aside.

Melt the remaining ½ cup of butter, and cream together with the sugar.  To this add the egg, baking powder and salt and mix until completely combined.  In steps, mix in part of the flour and a little milk, combining completely until adding more.  Continue until all of the flour and milk and been incorporated. 

Mix in the vanilla and fold in the berries.

Pour mixture into a 8x11" or 7x11" greased baking pan, cover with topping and bake for about 50 minutes until a knife inserted into the cake comes out clean.

If using a glass baking dish bake for about 1 hour.



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