Name: Berry Topped Coffee Cake
Cuisine: American
Ingredients: 1/3 cup butter, softened; 2/3 cup sugar; 1 large egg, room temperature; 2 teaspoons grated lemon zest; 3/4 cup all-purpose flour; 3/4 cup whole wheat flour; 1/2 teaspoon baking powder; 1/4 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup sour cream; 1/3 cup sugar; 2 teaspoons all-purpose flour; 1/2 teaspoon ground cinnamon; 1 cup fresh or frozen blueberries, thawed; 1/2 cup fresh or frozen unsweetened raspberries, thawed; 1/3 cup confectioners' sugar; 2 teaspoons fat-free milk; 1/8 teaspoon vanilla extract

Berry Topped Coffee Cake

Today is National Coffee Cake Day and to celebrate I made Heather O's Berry Topped Coffee Cake from Taste of Home. It's not berry season here so had to rely on the grocery store offerings and I ended up with huge blueberries and strawberries.

Other than the fruit, I made a few small changes to the recipe. Since I had the cinnamon out for the topping I added some to the batter as well.

Instead of fat free milk in the glaze I used half and half, it was what I had on hand. I used the tines of a fork to drizzle it on in one direction, turned the rack and then drizzled in the other direction.

Loved the texture of the cake and the fantastic berry flavor. I enjoyed it with my coffee, my guys are not morning people so they had it for dessert.

Thanks to all of the other #NationalCoffeecakeDay bloggers for joining me today and sharing their recipes. Be sure to swing by and see what they made using the links down below!

Berry Topped Coffee Cake

Author: Jolene's Recipe Journal

Ingredients

1/3 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
2 teaspoons grated lemon zest
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream

TOPPING:

1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1 cup fresh or frozen blueberries, thawed
1/2 cup fresh or frozen unsweetened raspberries, thawed

GLAZE:

1/3 cup confectioners' sugar
2 teaspoons fat-free milk
1/8 teaspoon vanilla extract

Instructions

Preheat oven to 350°. Grease a 9-in. springform pan.
Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with sour cream, beating well (batter will be thick). Spread into prepared pan.
For topping, mix sugar, flour and cinnamon; toss gently with berries. Distribute over batter to within 1 in. of sides. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack 10 minutes. Remove rim from pan.
Mix glaze ingredients. Drizzle over warm coffee cake.