Want to fun twist on a classic coffee cake? Learn how to make boysenberry coffee cake and wow your family and guests.

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We recently went boysenberry picking at a local u-pick boysenberry farm. It was such a fun day to go out with family and traverse the rows of berry vines. This was our very first-time boysenberry picking! We have had a long-standing tradition of going to a u-pick blueberry farm every year, but the one we go to was sold and no longer in operation.
We tried something a little different this year, and I think it is the start of a new tradition. Plus, I ended up finding another blueberry farm in the area…so it looks like we have two berry picking excursions to look forward to!

After the kids had their fill of boysenberries, I started dreaming up recipes to make with the abundance of boysenberries. Every afternoon, I like to have tea (sometimes coffee) when I feel the afternoon slump hit. It is always nice to have a little treat with my afternoon tea-time.
This boysenberry coffee cake is both cozy because of the cinnamon and fresh because of the berries. The sour-cream makes this an incredibly moist cake, especially if it is not over baked. If you are looking for a fun new coffee cake to try this is your next recipe!

Tools you’ll need to make boysenberry coffee cake
- Bundt Cake Pan
- Large mixing bowl
- Cooking rack
- Rubber spatula
Ingredients You’ll Need to Make boysenberry coffee cake
For the Cake:
- 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 2 cups of fresh boysenberries
For the crumb topping:
- 3/4 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- Pinch fine salt
- 5 tablespoons unsalted butter, at room temperature


How to Make boysenberry coffee cake
- Preheat the oven to 350 degrees F. Butter a non-stick bundt pan.
- In a small bowl mix together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Add the prepared flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared bundt pan and smooth with a rubber spatula. Sprinkle the berries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
Boysenberry coffee cake tips
- Grease your bundt pan well-It is so disappointing to put effort into making a beautiful cake, to have it fall apart the very last minute. Spend a little extra time making sure that every nook and cranny of the pan is creased so you end up with a beautiful cake.
- Prepare for the double flip!-This recipe requires a double flip. The first from the bundt pan to a plate. Then from the plate to the cooking rack. Make sure to turn the boysenberry coffee cake onto a plate first so that it the delicious crumb topping doesn’t all fall through the grate of a cooking rack.

Commonly asked questions
Can I substitute Greek Yogurt for sour cream?
Yes! Plain green yogurt can be substituted for sour cream. Try to use full fat green yogurt to keep the coffee cake moist.
Can I substitute other types of berries if I don’t have boysenberries?
Yes! All types of berries would be delicious in this cake and easy to swap out! Simply replace the two cups of boysenberries with your berry of choice. Here are some ideas:
- Strawberries
- Raspberries
- Blackberries
- Blueberries
Can I freeze boysenberry coffee cake?
Yes! Coffee cake freezes great! It is best to cut it into manageable pieces so that it can be properly wrapped. This will protect it from freezer burn. It works out great to cut it into serving size pieces so you can pull it out as needed.
Can I use a 8×8 non-stick pan instead of a bundt pan?
Yes! This another great option for making this coffee cake. I like the bundt pan because it is a beautiful presentation. If you are planning on freezing your coffee cake or freeze drying it, a square 8×8 pan might be a better option. Since it is easier to cut and fit into a gallon size freezer bag.

Can I freeze dry coffee cake?
Yes, like most other types of food, coffee cake can be freeze dried. It makes a delicious desert like crouton texture. Alternatively, it can be rehydrated by simply wrapping it in a hot damp tea towel. We use the large harvest right freeze dryer to put up our favorite home-baked goods.
What should I serve with boysenberry coffee cake?
Coffee cake is best served with….coffee! If you are wanting to be a bit more creative… here are some more original ideas:
- Serve as part of breakfast alongside an egg dish like spring onion and garlic scape quiche.
- Enjoy as a dessert with homemade whipped cream or vanilla ice cream
- Serve alongside fresh boysenberries
- Have as part of an afternoon tea-time spread.
Boysenberry Coffee Cake

Want to fun twist on a classic coffee cake? Learn how to make boysenberry coffee cake and wow your family and guests.
Ingredients
- FOR THE CAKE:
- 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 2 cups of fresh boysenberries
- FOR THE CRUMB TOPPING
- 3/4 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- Pinch fine salt
- 5 tablespoons unsalted butter, at room temperature
Instructions
- Preheat the oven to 350 degrees F. Butter a non-stick bundt pan.
- In a small bowl mix together the flour, baking powder, baking soda, and salt.
- In a large bowl beat the butter and granulated sugar together until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Add the prepared flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared bundt pan and smooth with a rubber spatula. Sprinkle the berries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
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The directions are not clear, no where in the instructions does it say to add the salt, baking soda or salt.
Thank you for your input, Shauna. The recipe has been adjusted to reflect when to add those ingredients. My apologies for any confusion.
~Brianna