Squares of mixed berry breakfast cake, one on side to show berries inside the cake.

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.

Prep: 10 minsCook: 30-35 minsTotal: 40 mins
Servings: 8 servings 1x


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


  1. Preheat the oven to 375°F. Mist an 8-inch square baking dish or line with parchment paper; set aside.
  2. 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.
  3. Fold in the berries. Spread batter evenly in the prepared pan. Loosely cover the pan with foil and bake for 15 minutes. 
  4. 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. 
  5. After 15 minutes, uncover the coffee cake and sprinkle the crumb topping all over the top. Return to the oven, uncovered, for 20 minutes. 
  6. Remove from the oven and let cool completely before cutting into squares.


* 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


© The Real Food Dietitians
Recipe By: Jessie Shafer

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