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5 from 5 votes

Raspberry Coffee Cake

Such a fun way to start the day! Raspberry Coffee Cake is as easy as it is delicious. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry coffee cake, Raspberry Coffee Cake
Servings: 12
Calories: 563kcal
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

  • In a large bowl combine the flour, baking powder, and salt.
  • In a stand mixer (or using a hand-held mixer) cream butter and sugar until fluffy, about 2-3 minutes.
  • Add eggs, milk, oil, and vanilla; mix on low for about 1 minute.
  • Add dry ingredients to butter mixture and blend on medium for 30 seconds, mixing until ingredients are JUST incorporated.
  • Remove bowl from mixer and gently fold in raspberries.
  • Place batter in a prepared 9x13 casserole pan. Prepare crumble and add it on top of the batter. (directions below)


  • 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.
  • 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.


  • Combine the confectioners' sugar and milk. Feel free to add a few drops of additional milk at a time until it reaches drizzling consistency. 
  • Drizzle glaze over a warm cake and serve.


Calories: 563kcal