Double Berry Coffee Cake with Vanilla Icing a fantastic simple cake for the berry season!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Servings 8
Calories 327kcal
Author Robin Gagnon
Ingredients
1 ½cupsall purpose flour
1teaspoonbaking soda
⅛teaspooncreme of tartar
¼teaspoonKosher salt
¾cupsugar
⅓cupbuttersoftened
1teaspoonvanilla extract
1large egg
1 ⅓cuplow fat buttermilk
4oz.fresh blueberries
4oz.fresh blackberries
shortening or cooking spray to coat pan
Vanilla Glaze
2tbsmilk
1teaspoonvanilla extract
1cupconfectionery sugar
Instructions
Preheat oven to 350 degrees. Grease or coat with cooking spray 9" cake pan. Flour the pan.
Sift together dry ingredients.
Add butter, vanilla, egg and buttermilk. Mix well.
Pour ½ the batter into the pan. Distribute ½ the blueberries and ½ the blackberries over the batter. Add and spread out the remaining batter, then top with remaining berries.
Bake for approximately 45 minutes, just until pick pulls clean from center.
Allow to cool a few minutes, then remove to rack to cool further.
Mix the glaze ingredients until smooth. Drizzle over cake, then serve.