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Red, White & Blue Coffee Cake

This festive coffee cake is perfect for summer holidays. Butter and sugar are mixed together, and then eggs, vanilla and yogurt are added in. Next dry ingredients are added alternately with milk to form a sticky batter. Half of the batter is spread into the bottom of a baking dish, then berries are spread on top and the remaining batter goes on top of the berries. A crumbly topping is made with butter, sugar, flour and cinnamon. The coffee cake bakes in the oven until golden.
Course Breakfast
Prep Time 20 minutes
Cook Time 1 hour
Servings 12 people

Ingredients

Cake

  • 1 ½ cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup butter room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 tbsp plain yogurt
  • ⅓ cup milk
  • 1 cup blueberries fresh or thawed
  • 1 cup sliced strawberries cut into 4ths
  • 1 tbsp flour

Topping

  • 2 tbsp butter room temperature
  • ⅓ cup granulated sugar
  • ¼ cup flour
  • ½ tsp cinnamon

Instructions

  1. Preheat oven to 350 F.
  2. In a medium bowl sift together flour, baking powder and salt; set aside. In a separate bowl cream together the butter and sugar for 1-2 minutes. Add eggs, one at a time, beating after each addition. Continue beating 2-3 minutes or until light and fluffy. Add vanilla and yogurt. Beat well to combine.
  3. Add the flour mixture to the wet mixture, alternately with milk. (flour-milk-flour-milk-flour) Beat slowly until a dough forms.
  4. Take a square dish and spray with non-stick spray. Add half of the batter to the bottom of the dish.
  5. Place berries in medium bowl, dust with 1 tbsp flour and toss to coat. Sprinkle berries on top of batter, until covered.
  6. Pour remaining batter over the top and spread with spatula to cover, set aside.

Topping

  1. Combine all topping ingredients together in a bowl. Using a fork or pastry cutter, combine until looks like coarse sand. Spread topping over cake batter; place in oven.
  2. Bake 45-60 minutes or until toothpick comes out clean. (Start checking at 45 minutes)
  3. Cool on wire rack and serve.

Recipe Notes

I used a 9x13 baking pan.