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Berry Cornbread Coffee Cake Recipe

Berry Cornbread Coffee Cake Recipe

Tender cornbread-style coffee cake studded with juicy berries and finished with a buttery cinnamon crumb. Perfect with morning coffee or for a cozy brunch.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12

Ingredients
 

Main Ingredients

  • 0.75 cup all-purpose flour, for the crumb
  • 0.5 cup light brown sugar, packed
  • 2 tbsp granulated sugar, for the crumb
  • 1.25 tsp ground cinnamon
  • 0.25 tsp kosher salt, for the crumb
  • 0.5 cup unsalted butter, cold and cubed
  • 1.75 cup all-purpose flour, for the batter
  • 1 cup fine yellow cornmeal
  • 0.75 cup granulated sugar, for the batter
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp kosher salt, for the batter
  • 1 tsp lemon zest, finely grated
  • 2 eggs large
  • 0.75 cup sour cream full-fat for best texture
  • 0.75 cup buttermilk
  • 2 tsp vanilla extract
  • 0.5 cup unsalted butter, melted and cooled
  • 2.25 cup mixed berries fresh or frozen; do not thaw if frozen
  • 1 tbsp all-purpose flour, for tossing berries

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease a 9-inch square pan and line the bottom with parchment.
  • Make the crumb: Stir flour, both sugars, cinnamon, and salt. Cut in cold butter until clumpy; chill.
  • Whisk batter dry ingredients: flour, cornmeal, sugar, baking powder, baking soda, salt, and lemon zest.
  • In another bowl, whisk eggs, sour cream, buttermilk, vanilla, and melted butter until smooth.
  • Fold wet into dry just until no dry spots remain; avoid overmixing.
  • Toss berries with 1 tbsp flour, then gently fold into the batter.
  • Spread batter in pan and crumble the topping evenly over the surface.
  • Bake 40 minutes, rotating once, until golden and a tester comes out with a few moist crumbs.
  • Cool in pan 20 minutes. Lift out, slice, and serve warm or at room temperature.

Notes

Variation: Swap in chopped strawberries or add 1/2 cup chopped toasted pecans to the crumb. For a bright finish, drizzle with a simple lemon glaze (powdered sugar + lemon juice). Storage: Keep covered at room temperature for 2 days or freeze slices up to 2 months.
This recipe is an original creation inspired by classic Berry Cornbread Coffee Cake Recipe flavors. All ingredient ratios and instructions are independently developed.