Cake for breakfast? Youbetcha! Especially when it’s this recipe for delicious and nutritious Mixed Berry Coffee Cake that is full of healthful ingredients. This recipe is a winning breakfast baked good that you’ll love to make for easy make-ahead weekday options, as well as brunches and holiday breakfasts. It features creamy whole-milk yogurt for that perfect tender crumb every time. Infused with naturally sweet berries and almond flavor, this coffee cake-style recipe is sure to perk you up in the morning.
This post was created in partnership with siggi’s.
Recipe Highlights
Add this breakfast recipe to your menu plans for these reasons and more:
- easy! this recipe comes together in two basic steps: make the batter and make the streusel topping
- delicious! Once you taste this breakfast-style cake, we know you’ll agree that it’s a winning breakfast you can serve at occasions ranging from make-ahead weekday breakfasts to fancy brunches and showers
- good for you! We’ve loaded this recipe with nutritious ingredients, including yogurt, berries, and nuts
What Is Breakfast Cake?
Breakfast cake is a lot like what it sounds like … it’s a cake that you eat at breakfast time! But cake for breakfast, isn’t that a bit … unhealthy? Not if it’s this recipe for mixed berry breakfast cake that includes many healthful ingredients and nutrients to get your day started right. Breakfast cake is basically coffee cake. However, some people tend to think that coffee cake contains coffee, which it rarely does. But to ease any confusion, we’ve opted to call this a breakfast cake recipe instead. You can enjoy it for breakfast, brunch, with a cup of coffee, or not!
Ingredients to make Mixed Berry Breakfast Cake
Here are the ingredients to gather to make this delicious berry coffee cake with streusel topping:
- flour – depending on whether or not you’d like this recipe to be gluten-free, you can use unbleached all-purpose flour or gluten-free flour. For gluten-free flour, we always reach for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. If you don’t need breakfast cake that is gluten free, you can use an equal amount of unbleached all-purpose flour. We’ve tested this recipe with both, and both flours achieve great results
- baking powder
- baking soda
- yogurt – using yogurt in this breakfast-style cake gives it a tender crumb and perfect moistness. We recommend siggi’s plain whole milk yogurt because it’s made with only a few ingredients and contains a lot less sugar than other yogurts
- eggs
- cane sugar
- milk
- almond extract – don’t skip this ingredient! It’s make the entire flavor of the breakfast cake pop
- fresh or frozen mixed berries – you may use fresh or frozen berries. For fresh, we recommend a mix of 1 cup of mixed fresh strawberries, 1/2 cup fresh raspberries, and 1/2 cup fresh blueberries
- butter – use salted or unsalted butter that is cold or room temperature
- whole or sliced almonds – these give the topping a delicious crunch and nice look
- brown sugar
For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing kcals, protein, carbohydrates, cholesterol, fiber, sugar, sodium, total fat, and more per serving.
How to make breakfast cake with Streusel Topping
This breakfast-style coffee cake comes together quickly and can even be made ahead of time for an easy breakfast or brunch option. Here’s how to make it:
- Prep the oven and pan. Preheat the oven and mist an 8- or 9-inch square baking dish and line it with parchment paper.
- Mix the cake ingredients in one bowl. Whisk together the flour, baking powder, baking soda, and salt. Add the yogurt, eggs, sugar, milk, and almond extract. Stir well, then fold in the berries.
- Bake the cake. Spread the batter evenly in the prepared pan. Loosely cover the pan with foil and bake for 15 minutes.
- Make the streusel topping. In a small bowl, use a fork to combine the butter, chopped almonds, flour, and brown sugar. Mash until a crumb mixture forms.
- Add the streusel topping and finish baking. After 15 minutes, uncover the coffee cake and sprinkle the crumb topping all over the top. Return to the oven, uncovered, for 20 minutes. Remove from the oven and let cool completely before cutting into squares.
Healthy ingredients in breakfast cake
We’ve loaded this breakfast-style cake recipe with the good stuff! That’s what makes it both good and good for you. Here are some stand-out ingredients:
- skyr – think of skyr as thick-style yogurt. Skyr is the traditional yogurt of Iceland (siggi’s is our favorite brand of skyr) and it’s made using traditional methods that call for less sugar and just a few ingredients
- berries – with their natural sweetness, we love to use berries in baked goods, which allows us to cut back on added sugar and insert more fiber and antioxidants
- almonds – a great source of good-for-you monounsaturated fats, fiber, vitamin E, and essential minerals, almonds have also been linked to heart health benefits, including lowered blood pressure and cholesterol levels
Frequently Asked Questions
There really isn’t one! Some people mistakenly think that coffee cake contains coffee, which prevents them from making a delicious recipe like this one. To avoid any confusion, we’ve opted to call this recipe a breakfast cake. Basically, it’s a nutritious baked good that is typically served at breakfast time.
You can use either one! If using frozen berries, add them (while still frozen or thawed) directly to the batter. If using fresh berries, you can use any combination of berries that you love. We tend to prefer 1 cup of chopped fresh strawberries, 1/2 cup of fresh raspberries, and 1/2 cup of fresh blueberries.
You can make this coffee cake in a round or square pan. For the most even baking and tallest cake pieces, we recommend you use an 8-inch square baking dish. A round springform pan or 9-inch square baking dish will also work.
Yes, you can freeze this baked breakfast cake. Fully bake the cake ahead of time, let it cool to room temperature, then freeze as a whole cake or as individual pieces to enjoy later.
Store leftovers in a covered container in the refrigerator for up to 3 days.
Occasions to serve This Breakfast-Style cake
One of the reasons we’re so excited to share this breakfast cake recipe with you is because there are so many great occasions to serve it.
- as a make-ahead breakfast: make your weekdays easier and nutritious by making this recipe ahead of time
- for brunch: any weekend brunch is made better with a nice-looking baked good. Serve it out of the pan or add it to a breakfast board. Just come prepared with print outs of the recipe, since everyone will ask you for it! Serve it up with a dollop of yogurt and more berries as garnish for a beautiful presentation
- as a special occasion baked good: we think this breakfast cake would make a wonderful addition to an Easter menu, as wedding or baby shower, a breakfast board addition, or as a baked good gift for a friend
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Mixed Berry Breakfast Cake (Made With Yogurt)
This breakfast cake (a lot like a coffee cake) is a delicious option for make-ahead weekday breakfasts, brunches, and holidays. We’ve infused it with yogurt for a tender and moist cake that boasts the delicious flavors of berries and almonds.
Ingredients
For the Coffee Cake:
- 1 ¾ cups gluten-free flour blend (can use all-purpose flour) (215 g)*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- ¾ cup siggi’s plain whole milk yogurt
- 2 eggs
- ½ cup cane sugar
- ¼ cup milk of choice
- 2 teaspoons almond extract
- 2 cups fresh or frozen mixed berries
For the Streusel Topping:
- 2 tablespoons cold or room temperature butter
- 2 tablespoons chopped whole or sliced almonds
- 2 tablespoons gluten-free flour blend (can use all-purpose flour)
- ¼ cup brown sugar
Instructions
- Preheat the oven to 375°F. Mist an 8-inch square baking dish or line with parchment paper; set aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the yogurt, eggs, sugar, milk, and almond extract. Stir well.
- Fold in the berries. Spread batter evenly in the prepared pan. Loosely cover the pan with foil and bake for 15 minutes.
- Meanwhile, make the streusel topping. In a small bowl, use a fork to combine the butter, chopped almonds, flour, and brown sugar. Mash until a crumb mixture forms.
- After 15 minutes, uncover the coffee cake and sprinkle the crumb topping all over the top. Return to the oven, uncovered, for 20 minutes.
- Remove from the oven and let cool completely before cutting into squares.
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Notes
* For gluten-free flour, we always reach for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. If you don’t need breakfast cake that is gluten free, you can use an equal amount of unbleached all-purpose flour. We’ve tested this recipe with both, and both flours achieve great results.
** using yogurt in this breakfast cake gives it a tender crumb and perfect moistness. We recommend siggi’s plain whole milk skyr (yogurt) because it’s made with only a few ingredients and contains a lot less sugar than other yogurts; may also use siggi’s touch of honey whole milk skyr (yogurt). Use this handy store locator to find siggi’s sold near you.
Nutrition Information
- Serving Size: 1/8 of the cake
- Calories: 245
- Fat: 6 g
- (Sat Fat: 3 g)
- Sodium: 275 mg
- Carbohydrate: 40 g
- (Fiber: 4 g
- Sugar: 15 g)
- Protein: 7 g
- Cholesterol: 54 mg
Dietary
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Amazing. I used a bread pan and baked it longer. I will add this to the rotation of snacks and breakfast treats. I like that it is not too sweet too.
Thank you for your feedback and 5-star review Cloighi!
Is there a non dairy alternative yogurt you recommend?
We LOVE the siggi’s plant-based yogurts!
So good! I used fresh berries and made into muffins for easy on-the-go option. When I make again, if I want to use frozen berries, would you recommend adding them in frozen or letting the berries thaw first? Thank you!
Hi Darcie, you could add the frozen berries directly to the batter without needing to thaw them first.
This was very tasty. However, it was not done , when the prescribed baking time ended. Still batter in the center. Stuck it back in the oven for additional baking time which resulted in a prodict more bread than cake. Still quite tasty. Will attempt again at some point.
Hi Anita, we’re sorry to hear that, and it’s not an issue that we have experienced. If you used gluten-free flour, sometimes baked goods with gluten-free flour take longer to firm up and we find that the texture improves the next day.
I used a 9” round cake pan and had to bake it an additional 30 minutes for center to cook through. Tasty recipe, but the timing was off. I cooked at 375, used gluten free Bob’s Red Mill 1:1, frozen berries. I could not find Siggi’s and was not going to make an extra grocery trip just for that, so I used a mix of Fage
And sour cream.