Friday, January 20, 2012

Starbuck's Very Berry Coffee Cake

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) 

Crumb topping:
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.

Source: RecipeFinder
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  1. I made this a few days ago. The recipe was so easy and so yummy! I think it was better than the Starbucks version. :) I ended up using frozen berries since it is winter and good fresh berries are hard to come by. I cannot wait until summer so I can try the recipe with fresh berries. Thank you for this recipe.

  2. I am so glad that you liked it. We love it as well! Just make sure when you do use the frozen berries, that you deforst and drain them really well before layering in the batter.

  3. Thanks so much for this recipe! I, like your husband, really enjoy the blueberry coffee cake and pumpkin spice latte. I can't wait for Starbucks to get back the pumpkin spice flavor. Sometimes they are out of this coffee cake as well. Now I can make my own!

  4. I made this and it is very good. I used the triple berry pie filling by Duncan Hines in place of the fresh or frozen berries and it came out wonderful. Definitely a "keeper".

  5. Hi Dalia,

    I just had a piece of Starbucks very berry cake last week and thought it was the best ever. Determined to find out how to copy it I happened upon your recipe. I made muffins or cupcakes with the batter using craisins which I soaked in hot water for half an hour to rehydrate them. I drained them and dried off with paper towels....They came out great but I don't think they are as lemony or as sweet as SB veryberry cake. I think I will try it again but make a loaf cake with the recipe. They came out berry good. Thank you for sharing your recipie....It's a keeper!

    1. Thank you Rita. Glad you enjoyed it!

  6. I just got done eating the Starbucks Very Berry Coffee Cake and had to googke the recipe! Looks like I have some baking to do! Oh and I just enjoyed it with their Eggnog latte...Pumpkin is better ;)

  7. Love cakes with berries and this looks so yummy and bursting with berries.
    Easy healthy food recipes