Triple Berry Streusel Coffeecake with blackberries, raspberries and blueberries, and topped with a buttery crumb topping is a perfect breakfast or brunch treat!
I found the recipe for this triple berry streusel coffeecake while searching for breakfast ideas in my old trusty recipe card file box. I’ve had these old recipes for many, many years, and quite literally just happened upon this one. I thought it sounded like a great coffeecake for a breakfast or brunch with a crowd, so decided to give it a try.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Where Did This Recipe Originate?
The original recipe was called “Hawthorne Street Cafe Coffeecake”, and I believe it originated with a small restaurant in Portland that has since gone out of business. This coffeecake was one of their most requested dishes!
The recipe was cut from a newspaper and I had taped it to a 3×5 card years ago, but no source was given. The recipe “might” have come from The Oregonian newspaper, but my search of their recipes turned up nothing by this name. I decided to make this breakfast cake, but where the original recipe only used Marionberries, I substituted three berries: blackberry, raspberry and blueberry!
The recipe uses FROZEN berries (to ensure a moist cake), and I just happened to have a large bag of all three in my freezer (thanks to my husband buying them at the store). The recipe is very easy, and the results? OUTSTANDING! Here’s how to make this treat that serves 12.
How To Make Triple Berry Streusel Coffeecake
To make the streusel topping, place brown sugar, quick cooking oats, flour, cold butter and cinnamon in a medium sized bowl. Using a pastry blender, cut butter into the other ingredients until mixture is crumbly (and butter becomes about the size of peas). Set aside. NOTE: You can also blend these ingredients until crumbly in a food processor, if desired.
Make the coffeecake batter in a separate bowl by first combining flour, quick cooking oats and baking powder. In a separate bowl, blend melted butter, brown sugar, egg, vanilla and milk. Add the flour mixture to the butter mixture, and stir until ingredients are fully combined.
Spoon the coffeecake batter into a very well greased (bottom and sides) 10 inch springform pan. Spread the batter out, to completely cover the bottom of the pan.
Place the FROZEN (not thawed) berries on top of the batter, and spread out to evenly cover batter. (Why use FROZEN berries? Frozen berries help ensure the triple berry streusel coffeecake is moist).
Sprinkle the fruit with the streusel topping, dispersing evenly over the top of the coffeecake to cover.
Baking The Triple Berry Streusel Coffeecake
Bake the coffeecake in a preheated 350° F. oven for 1 hour, or until completely done in the center. You can test its doneness by inserting a toothpick into the center of coffeecake. If it comes out clean, it is done.
When done, transfer coffeecake to a wire rack, and let it cool in the pan for 30 minutes. Once cooled, run a butter knife around the edges of pan, then carefully open the pan by releasing latch and remove pan.
Time To EAT!
After the triple berry streusel coffeecake has completely cooled, it is ready to serve. See that layer of berries? They taste so fresh, and really help keep this coffeecake moist! Grab a knife, cut yourself a big ol’ slice, sit back and enjoy this delicious treat!
I wrapped several pieces up really well and put them in our freezer to enjoy another day. I am happy to report that even on Day 3 after making this triple berry streusel coffeecake, the pieces were still moist and absolutely delicious!
By the way… if you enjoy coffeecake, be sure to check out my recipes for Pumpkin Streusel Coffeecake, Old Fashioned Crumb Coffeecake, or Hummingbird Cake. Throw in a good strong cup of coffee to drink, for good measure, and you’ve got yourself a yummy breakfast!
I hope you really enjoy this triple berry streusel coffeecake. It TRULY is delicious! I’m looking forward to making it again in a few weeks when my sister and brother-in-law come up for a visit!
Thank you for stopping by, and I hope you will come back again soon for more delicious recipes. Don’t forget, you can check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a wonderful day.
Looking For More COFFEECAKE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some really delicious coffeecake recipes for you to check out, including:
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Original Recipe Source: unknown (possibly The Oregonian newspaper)
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 1 cup brown sugar , firmly packed, divided use
- 2 cups all purpose flour , divided use
- 1½ cups quick cooking oats , uncooked, divided use
- 1 cup butter (2 sticks) , divided use
- 2 Tablespoons baking powder
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 3 cups frozen blackberries, blueberries, raspberries (or 3 cups blackberries)
Place ½ cup brown sugar, ½ cup oats, ½ cup flour, ½ cup cold butter and cinnamon in a medium sized bowl. Using a pastry blender, cut butter into the other ingredients until mixture is crumbly (and butter becomes about the size of peas). NOTE: You may also choose to blend these ingredients until crumbly in a food processor, if desired. Set aside.
Make coffeecake batter in a separate large bowl by combining remaining flour, oats and baking powder. In another bowl, blend melted (remaining) butter, brown sugar, egg, vanilla and milk. Add flour mixture to the butter mixture, and stir until ingredients are fully combined.
Spoon the coffeecake batter into a very well greased (bottom and sides) 10 inch springform pan. Spread batter out to completely cover the bottom of the pan. Place the FROZEN (not thawed) berries on top of the batter, and spread out to evenly cover batter. Sprinkle the fruit with the streusel topping, dispersing evenly over the top of the coffeecake to cover.
Bake coffeecake in a preheated 350° F. oven for 1 hour, or until done in the center. You can test doneness by inserting a toothpick into the center of coffeecake. If it comes out clean, it is done. When done, transfer coffeecake to a wire rack, and let it cool in the pan for 30 minutes. Once cooled, run a butter knife around inside edge of pan, then carefully open pan by releasing latch to remove outside form. After coffeecake has completely cooled, it is ready to serve. Slice into 12 pieces, and enjoy!
Here’s one more to pin on your Pinterest boards!
Your recipe says flour divided….brown sugar divided etc but there is no separate instructions as to what amt goes into struesel/cake.
Thank you so very much for the catch, Gina. I have edited the recipe to indicate the amounts for the “divided” use, and appreciate you calling it to my attention. Don’t know how I forgot to add that when typing out the original recipe. Have a great day.
I am DELIRIOUS that you posted this recipe and I found it!!! My family went to the Hawthorne Street Cafe for one reason only … To eat this coffee cake! I will make it tomorrow!
Good morning, Sally! I am so glad you found the recipe! We really enjoy this coffeecake, too and it sure tastes great. I hope you have great success with the coffeecake, and trust it brings back lots of fantastic memories! Thanks for taking the time to write, and have a GREAT day!