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Berrify Me!

Dscn2190

Finally!

Finally the berries are arriving! Winter is but a memory here in Ontario and spring has waved goodbye. Summer is in full swing and with her she brings all the glorious berries that Ontario has to offer. Those plain, uniformly perfect, bland supermarket strawberries are a thing of the past. They’ve been replaced by the sweetest Ontario strawberries, some of which I hope to pick myself this week. And very soon the armies of Ontario raspberries, wild blueberries and blackberries will be marching in to set our taste buds free!

In celebration, I’ve been going berry crazy. And I couldn’t think of a better way to honour my favourite season (berry season) than the Triple Berry Coffeecake from Frank Mentesana and Jerome Audureau’s Once Upon a Tart. A simple coffeecake covered in berries and streusel, it really does not get much easier than this when it comes to cakes. And while blueberries and raspberries are not quite in season yet, I used the very last of my frozen stash of last summer’s blueberries and raspberries.

In addition to the copious amounts of fresh berries that I eat, I’m always careful to buy berries at their peak and then freeze them. These frozen berries will carry us through the long winter and well into the spring.

Freezing berries is a simple process. Wash and dry your berries carefully and remove any that are damaged. Spread your berries in one layer on a baking sheet and then slide the sheet into the freezer for several hours. This will allow the berries to freeze individually. Once the berries are frozen, remove the sheet from the freezer and divide your berries into freezer bags or into containers with lids that lock securely to form an airtight seal. I use freezer bags because I can easily stack them in my small freezer.

If you are using freezer bags, the key is to ensure that the berries are airtight. Before sealing the bag completely be sure to remove all the air from the bag as this will prevent freezer burn. Labelling your bag or container with the date also helps just in case you forget when exactly you froze the berries. Mind you this never happens in my house as the berries are long gone before that question even arises!

The Triple Berry Coffeecake is a cinch to make. You can use any combination of berries you like. As the cake bakes, the berries blend together to form a lovely layer of fruit that in spots will bake into the cake. The streusel topping turns out beautifully golden. The original recipe calls for almond paste and pecans in the streusel topping, however, I omitted the almond paste as I thought it might overpower the flavour of the berries. I also used macadamia nuts instead of pecans. I had recently bought the macadamias for another purpose but decided to use them for this coffeecake instead. I was a bit worried as macadamias can be oily and I didn’t want the streusel topping to be too clumpy. It was perfect! The mildness of the macadamias complimented the berries very well.

I’m ready for berry season, people! BERRIFY ME!!!

Ciao!

Triple Berry Coffeecake

Adapted from Once Upon a Tart … by Frank Mentesana and Jerome Audureau.

For the streusel topping:

  • 1 tablespoon all purpose flour
  • 1/2 cup macadamia nuts, chopped finely
  • 1/2 cup packed light brown sugar
  • 3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  1. In a bowl, combine all of the streusel ingredients together. With a fork or with your fingertips, work the butter into the other ingredients until it’s thoroughly mixed and the streusel is crumbly in texture. Set aside.

For the cake:

  • 8 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold buttermilk
  • 1 cup fresh raspberries, washed and dried
  • 1 cup fresh blueberries (if using frozen be sure to thaw them first), washed and dried
  • 1 cup fresh strawberries, washed, dried and cut into small pieces (same size as other berries)
  1. Preheat the oven to 350 degrees F. Butter and flour a 13 x 9-inch pan.
  2. In the bowl of an electric mixer, combine the butter and sugar with the whisk attachment. Beat on high speed for 5 minutes.
  3. With the mixer on low speed, add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl.
  4. In a separate bowl, sift together all the dry ingredients (flour, baking powder, baking soda, cinnamon and salt).
  5. Replace the whisk attachment with the paddle attachment. Add half the buttermilk and mix well on low speed.
  6. Add half the dry ingredients on low speed and mix well.
  7. Add the remainder of the buttermilk and mix well.
  8. Add the remainder of the dry ingredients and mix until combined.
  9. Pour the batter into the prepared pan and spread it evenly.
  10. Scatter the raspberries, blueberries and strawberries across the top of the batter.
  11. Scatter the streusel topping over the berries.
  12. Bake for 1 hour or until a knife inserted in the centre of the cake comes out clean.
  13. Let the cake cool on a wire rack before serving.
  14. Enjoy!

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37 Comments

Alanna

06/26/06 at 10:06 pm

OH MY … that does look good! And virtuous, too, as these things go!

Rorie

06/26/06 at 10:25 pm

Oh my, indeed. Ivonne, this looks amazing. What is it about berries and coffee cake that are so irresistable to me. Now if I could only invite you over for an afternoon snack of this lovely cake alongside some cafe au lait. Shall we meet halfway?

peabody

06/26/06 at 10:36 pm

Ahhhh…this so makes we want to bake…but it is 90 degrees today and I am wilting.
It looks soooo good.

Joe

06/26/06 at 11:24 pm

Perfect choice of a picture! Great use of all the fresh berries!

Geneve

06/26/06 at 11:55 pm

I am of the same philosophy! Let’s berry it up while we can!

Tea

06/27/06 at 1:21 am

Color me hungry! That’s just the sort of thing you want to wake up to on a lazy Sunday morning.

From Our Kitchen

06/27/06 at 1:31 am

Berry season is my favorite season. I’d eat berries with every meal if I could. I think I will be freezing some at the end of summer to help me make it through the long no-berry season. And your cake looks great!

Kat

06/27/06 at 1:40 am

That looks so colorful and I bet it tasted really good!

bcinfrance

06/27/06 at 3:28 am

I haven’t even thought about coffeecakes for ages! This looks delicious! I’ll have to try some out in France since everybody here is now totally familiar with brownies, crumbles and cookies…

Rosa

06/27/06 at 6:24 am

Mmmhh, that looks gorgeous! I love berries!…

gagatka

06/27/06 at 7:23 am

I would say that berries always look good but you overpassed my expectations. And the receipe will be tried out this weekend…

Jennifer

06/27/06 at 8:00 am

Berrify me, too, Ivonne! Blueberries have just begun appearing en masse at the market here, and I’ve been so busy gobbling them up by the handful that I haven’t even posted about them yet! You’ve inspired me to rectify that soon…the coffee cake looks perfect.

Guru

06/27/06 at 8:23 am

Berrifyyyy, berrifyyyy meeeeeee …. yeah!

Se ve riquísima y JUGOSA!

jessica

06/27/06 at 8:49 am

What a great idea it is to cook by a theme every month! I love your blog, and was delighted to stumble upon it recently. I have made several of the salads from Once Upon… and loved them! The Quinoa Lentil Salad with Ginger Curry Dressing is one of my favorites.
Cheers to you!

connie

06/27/06 at 8:53 am

oh coffee cake…. how i love thee

i have many fond childhood memories of blueberry coffee cake with crumb topping and i’m always eager to see other variations upon the staple of my childhood sunday mornings.

Rebecca

06/27/06 at 9:20 am

Berries are in season here, too, and I’ve already made pies, crumbles, crisps, and shortcakes, so I may try this recipe next. I think it would make a fine dessert if I just call it “struesel cake” and leave out the “coffee” part. I don’t know if you keep up with my blog, but I got ahold of some sour cherries last week and made a fresh sour cherry pie; what a lot of work!
As always, thanks Ivonne!

Lisa

06/27/06 at 9:22 am

Looks so yummy and I love that picture!

PS - Your e-mail is working fine, I’m just the dork who hasn’t had much PC time lately to write back, am so sorry. I figure I’m getting all this fencing and yard work done so I’ll have plenty of time for our lil adventure in August ;)

Phi

06/27/06 at 9:22 am

your blog is LOVELY and the pics are DELICIOUS.. you may already know that you’re linked in a lot of italian foodblogs, and now I know why!

Greetings from Italy, dear!
(where does your family come from, exactly?)

Ellie

06/27/06 at 9:37 am

This sounds amazing! I can’t wait for summer to bring fresh berries back on the menu…

Bruno

06/27/06 at 10:01 am

Berries are my favorite too, especially black cherries and blueberries!
Wish I had a piece of your coffee cake to savor w/ my coffee this morning!!

Bruno

BNA

06/27/06 at 10:09 am

Berry season is the highlight of the year!

gilly

06/27/06 at 12:19 pm

Oooh, looks absolutely heavenly! The berries are making their appearances around the maritimes as well - and I can’t wait to get in on the action!

Happy berry-picking over the weekend!

emily

06/27/06 at 3:06 pm

I’m in love.

If a person could gain weight just by drooling over your pics….I would be quite hefty.It looks marvelous!

Amy D

06/27/06 at 3:32 pm

Every year I say I will buy extra to freeze, and I never do.. maybe this post will spur me on to do that before these yummy berries quickly pass me by.

Fabienne

06/27/06 at 4:15 pm

Waou, this cake is gorgeous and this book is fantastic with a lot of good recipes …

maura

06/27/06 at 5:56 pm

That photo is reason alone to make you one of ny favorite food blogs.

Wonderful, wonderful!

maura

06/27/06 at 5:57 pm

Of course, that’s “my”!

renne

06/27/06 at 7:43 pm

I’m a real sucker for coffee cakes, must have at least 50 different versions that I’ve been collecting over the years. So I couldn’t resist yours as well. Made it this afternoon and boy is it yummy!! I’ve also just returned from the library with a copy of the cookbook. Thanks for the inspiration.

Greg

06/27/06 at 9:13 pm

As Homer Simpson would say Duh Oh berries! Berry Berry good Ivonne

The Old Foodie

06/28/06 at 5:32 am

This looks like a great cake for “patriotic” occasions in those countries (including mine) that have red-whit-and-blue flags. AND it has macadamia nuts, which are a native of Queensland, so I think I will adopt this as a Queensland cake!

Thanks!

Bonnie

06/28/06 at 7:18 am

Mmmmmmm berry delicious!!! :)

Nazca

06/28/06 at 9:16 am

So where was my invite?

Nazca is well miffed! ;-)

Georgia

06/28/06 at 9:55 am

Yum, yum yum yum yum yum! Now I know what I’ll buy at the Greenmarket today.

jasmine

06/28/06 at 10:17 pm

I hope you know that you’ve put INXS’s “Mystify Me” in my head–with Michael H singing…not this new guy :)
I have all the ingredients in my kitchen right now! I’m going to see if I can make this one this weeekend :)
j

gerald

06/29/06 at 10:55 am

I always knew berries were one of the few things that freeze really well, but never thought to freeze them myself, thanks for the tip Ivonne!

Elbereth

06/30/06 at 3:10 am

Magic berries…I love all them. Your coffecake is impresive…I only can offer a good Spanish coffee. Thanks for sharing the recipe..

Melissa

07/11/06 at 10:16 pm

I just want to thank you for posting this. I made this yesterday with berries I picked at a local farm and I could not believe how good it was. So thanks, thanks, thanks!

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