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Raspberry Coffee Cake

Such a fun way to start the day! Raspberry Coffee Cake is as easy as it is delicious. 

Course Breakfast
Cuisine American
Keyword blueberry coffee cake, Raspberry Coffee Cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Calories 563 kcal
Author Amanda Rettke-iambaker.net



  • 4 cups (500g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks or 226g) butter, room temperature
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups fresh raspberries


  • 1/3 cup (67g) brown sugar
  • 1/4 cup (31g) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter


  • 1/2 cup (62.5g) confectioners' sugar
  • 2 tablespoons milk


Blueberry Coffee Cake

  1. In a large bowl combine the flour, baking powder, and salt.
  2. In a stand mixer (or using a hand-held mixer) cream butter and sugar until fluffy, about 2-3 minutes.

  3. Add eggs, milk, oil, and vanilla; mix on low for about 1 minute.
  4. Add dry ingredients to butter mixture and blend on medium for 30 seconds, mixing until ingredients are JUST incorporated.

  5. Remove bowl from mixer and gently fold in raspberries.

  6. Place batter in a prepared 9x13 casserole pan. Prepare crumble and add it on top of the batter. (directions below)


  1. Using a food processor, fork, or your hands, combine brown sugar, flour, cinnamon, and cold butter pieces in a bowl. (I prefer clean hands) Make sure the butter is broken down and no larger than a pea when you are done.

  2. Bake coffee cake at 350°F for 35-40 minutes or until an inserted toothpick comes out mostly clean. If your top is starting to brown, cover the coffee cake with foil.


  1. Combine the confectioners' sugar and milk. Feel free to add a few drops of additional milk at a time until it reaches drizzling consistency. 

  2. Drizzle glaze over a warm cake and serve.