Berry Cornbread Coffee Cake

Name: Berry Cornbread Coffee Cake
Prep time: 20 min
Cook time: 46 min
Total time: 1 h 6 min
Yield: 12 servings
Ingredients: 1/2 Cup All-Purpose Flour; 1/3 Cup Brown Sugar; 1 Tsp Cinnamon; 1 Pinch Salt; 1/4 Cup Unsalted Butter - Cubed; 1 Cup All-Purpose Flour; 3/4 Cup Cornmeal; 2/3 Cup Sugar; 2 Tsp Baking Powder; 1/4 Tsp Baking Soda; 1/2 Tsp Salt; 2 Large Eggs; 3/4 Cup Buttermilk; 1/2 Cup Unsalted Butter - Melted; 1 Tsp Vanilla; 1 Tbsp Lemon Zest; 1 1/2 Cup Mixed Berries

Prep: 20 min Cook: 46 min Total: 66 min Serves: 12 3 views

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The delightful combination of sweet and tangy mixed berries nestled in a buttery cornmeal base makes this coffee cake a standout for any breakfast or brunch gathering. Topped with a crunchy streusel, each slice offers a satisfying contrast of textures that pairs beautifully with your morning coffee. Ideal for sharing with family or friends, this Berry Cornbread Coffee Cake is sure to become a beloved addition to your repertoire of comforting baked treats.

Ingredients

1/2 Cup All-Purpose Flour
1/3 Cup Brown Sugar
1 Tsp Cinnamon
1 Pinch Salt
1/4 Cup Unsalted Butter - Cubed
1 Cup All-Purpose Flour
3/4 Cup Cornmeal
2/3 Cup Sugar
2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Tsp Salt
2 Large Eggs
3/4 Cup Buttermilk
1/2 Cup Unsalted Butter - Melted
1 Tsp Vanilla
1 Tbsp Lemon Zest
1 1/2 Cups Mixed Berries

Directions

Heat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper, leaving an overhang on two sides.
Mix the streusel flour, brown sugar, cinnamon, and salt. Rub in the cold butter with your fingertips until the mixture forms coarse crumbs. Refrigerate while you make the batter.
Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk the eggs, buttermilk, melted butter, vanilla, and lemon zest.
Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. Gently fold in 1 cup of the berries. If using frozen berries, add them straight from the freezer. Halve or quarter any large strawberries before adding.
Spread the batter in the pan. Scatter the remaining ½ cup of berries over the top, then sprinkle evenly with the streusel.
Bake for 38–46 minutes, until the topping is golden and a toothpick inserted near the centre, away from the berries, comes out clean or with a few moist crumbs. Frozen berries may add a few minutes to the baking time.
Cool in the pan for at least 20 minutes before lifting out and slicing.