Dewberry Coffee Cake
A moist dewberry coffee cake with a tender crumb, bursting with fresh berries and sweet vanilla flavor, perfect for breakfast, brunch, or dessert gatherings.
Ingredients
Instructions
- Cream oleo, sugar, vanilla, and eggs together.
- Fold in flour into the creamed mixture.
- Pour batter into a greased and floured 9 x 13 x 2-inch pan.
- Spread dewberries on top of the batter.
- Bake for 50 to 60 minutes at 350°F.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
To ensure a moist cake, do not overmix the batter after adding the flour. If dewberries are unavailable, you can substitute with blackberries or blueberries for a similar flavor profile. For a richer taste, consider adding a sprinkle of cinnamon to the batter. This cake can be enjoyed warm or at room temperature, making it perfect for gatherings or brunch.
Serving Suggestions
This dewberry coffee cake is delightful on its own, but for an extra touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a warm cup of coffee or tea, making it an excellent choice for breakfast or a sweet afternoon snack. Consider serving alongside a fresh Lime Yogurt Salad for a refreshing contrast.
Storage & Reheating
Store any leftover dewberry coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Dewberry Coffee Cake contains roughly 302 calories, with 5g protein, 46g carbohydrates, and 1g fat. It is a good source of vitamin C (16% of the Daily Value), iron (12% of the Daily Value), and protein (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen dewberries instead of fresh?
Yes, you can use frozen dewberries in this recipe. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture. This will help maintain the cake's texture and prevent it from becoming soggy.
How do I know when the cake is done baking?
To check if the dewberry coffee cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on it during the last few minutes of baking to prevent overcooking.
Can I make this recipe in advance?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. When ready to bake, simply pour it into the prepared pan and add the dewberries before baking. This allows for a quick and easy dessert for last-minute gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).