Mixed Berry Sour Cream Coffee Cake

A great cake to bake for breakfast, a snack or a dessert! It’s perfect for a party or to bring for a pot luck event since it serves many people.

It’s moist and full of berry flavor. With Spring around the corner berry season will be here soon to make this cake. Enjoy!

Serves 10-12



2 cups Bisquick or any other biscuit mix

2 cups flour

3 eggs

1 cup sugar

1 tsp vanilla

1 cup sour cream

1/2 stick melted margarine

1 cup milk

Berry Topping:

2 cups mixed fresh or frozen berries (or use a can of berry pie filling and skip ingredients and cooking instructions)

1 teaspoon brown sugar

1 tablespoon sugar

2 tablespoons of water

1 teaspoon of corn starch

Crumb topping:

1 tablespoon melted butter or margarine

1 tablespoon flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 cup instant oatmeal (if desired)


Step 1. Fruit Topping:

Place the fruit into a small saucepan and cook until bubbly. Add the water and corn starch and cook until thickened.  Let cool while the cake bakes.

Step 2. Cake:

In a large mixing bowl, beat sugar and eggs for 1 minute until foamy. Add the remaining ingredients except topping and mix on low for 2 minutes minutes. The batter will be slightly lumpy. Grease a medium size deep baking pan approximately 13×9. Pour the batter into the pan.

Step 3. Crumb Topping:

Mix topping ingredients in a small bowl. Blend with a fork until it forms a crumbly like texture.

Sprinkle the berry topping evenly spread over the batter. Top with the cake with the crumb topping.


Bake at 350 for 35-40 minutes until lightly golden brown and tooth pick comes out clean.

Serve hot or cold. Enjoy!

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