I love a slice of Starbucks Very Berry Cake along with a tall Pumpkin Spice Latte. Now rather than buying just one slice and wishing you had another, you can make it at home and eat however many slices you want. It really is a copycat recipe. Taste this one and taste the one at the store and you will see no difference other than this one is fresh, fluffy, moist, and cheap.
For the cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup softened butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
3 tablespoons sour cream or plain yogurt
1/3 cup milk
1 1/2 cups fresh berries (frozen and thawed berries may be substituted)
3 tablespoons softened butter
1/3 cup brown sugar
1/4 all-purpose flour
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease and flour the bottom and sides of a spring pan.
For the cake: Sift flour, baking powder and salt. Set aside. Cream the butter and sugar with electric mixture until light. Add eggs one at a time and beat until fluffy. Add vanilla, lemon zest and sour cream or yogurt and mix well. Alternately, add flour mixture and the milk to the batter, beginning and ending with the flour. Spread half of the batter evenly into prepared pan and smooth the top. Spread berries (well drained) on top of batter. Cover berries with the remaining batter and spread the top evenly with a spatula (some of the berries will show through).
For crumb topping: Combine all ingredients and use fingers to mix and form crumbs.
Spread crumbs on top of cake and bake for 35 to 40 minutes or until toothpick comes out clean and cake is golden brown. Cool completely in pan on wire rack. Serve at room temperature.