Very Berry Streusel Coffee Cake

So I’m heading to a friends house tomorrow for coffee and thought I’d bring along a snack.  Spring is on the way and I need to use up some of the frozen berries in my freezer that I had picked last summer.  This berry streusel coffee cake is perfect way to do that and the kids will love it too!

very berry streusel sour cream coffee cake

Take it to mommy group!  Bring it to the office and share at coffee break!

berry streusel sour cream coffee bundt cake

4.5 from 2 votes

Very Berry Streusel Coffee Cake

Servings 12
Author Charlene Turner



  • 3/4 cup brown sugar
  • 1/2 cup all purpose flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves optional
  • 1/4 cup butter


  • 1/2 cup soft butter
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sour cream
  • 2 cups fresh or frozen berries cranberries, blueberries, raspberries, or blackberries work best


  1. Combine the struesel ingredients in a medium sized bowl.  Mix with your fingers to form crumbs.  Set aside.

    Cream the butter with the sugar.  Beat in the eggs and add vanilla.  

    In a separate bowl combine the dry ingredients.

    Add the dry ingredients to the wet mixture alternately with the sour cream.  

    Spread half the batter in a greased springform bundt pan.  Sprinkle with half the streusel mixture, then half the berries.  Spread with the remaining batter.  Strinple evenly with the remaining berries and streusel.

    Bake at 350 for 1 hour.

    very berry streusel sour cream coffee cake

Recipe Notes

This can also be made as a crumble cake by baking in a 9x13 pan.  Instead of layering the mixtures simply spread the batter in the pan, then sprinkle the berries and streusel evenly over top.  Bake for 45 minutes at 350.

This can be made the day before.  Simply wrap the cake in tinfoil and warm before serving.

berry streusel sour cream coffee bundt cake

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