Best Homemade Boysenberry Coffee Cake Recipes

BERRY CREAM COFFEE CAKE

Berry Cream Coffee Cake image

One of my family favorites. They get this two times a year and they get excited every time they get it.

Provided by Stacy Hutchinson

Time 30m

Number Of Ingredients 8

Ingredients

3 oz cream cheese (1/2 8oz package), room temperature
1/4 c butter or margarine, room temperature
2 c bisquick
1/3 c milk
1/2 c (or more) raspberry or boysenberry preserves
1 c powdered sugar
1-2 Tbsp milk
1/2 tsp vanilla

Steps:

1. Cut cream cheese and butter into the bisquick until crumbly. Blend in the 1/3 cup milk.
2. Pour dough onto a ungreased cookie sheet and spread to 1/4 inch thick. Cut slits at 1 inch intervals along both sides. Not all the way through.
3. Spread preserves along the center of the dough.
4. Fold over the slits on top of the preserves.
5. Bake in a 400 degree oven for 12 to 15 mintues until lightly browned.
6. Combine powdered sugar, milk and vanilla until smooth. Drizzle on top of the coffee cake.

BOYSENBERRY CAKE

Boysenberry Cake image

This is like a coffee cake and tastes alot like a cobbler. It is an old recipe from my grandma. If you can't find boysenberries, you can substitute with blackberries. This is delicious served with a scoop of vanilla ice cream.

Provided by aimbrulee

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup shortening
1 cup milk
1 1/2 cups flour
1/8 teaspoon salt
2 cups sugar
2 teaspoons baking powder
2 cups boysenberries (frozen, partially thawed)
2 tablespoons butter

Steps:

In a bowl combine flour salt and baking powder.Cream the shortening and 1 cup of the sugar in a mixing bowl. Add the flour mixture to the shortening mixture alternately with the milk , beat until smooth. Grease a 13x9 pan and spread in the batter. Cover the batter with the 2 cups boysenberries. Cover the berries with the remaining 1 cup sugar and dot with butter. Pour 1 cup hot water over the berries. Bake at 325 degrees for about 1 hour.

Nutrition Facts : Calories 265, Fat 7.1, SaturatedFat 2.8, Cholesterol 7.9, Sodium 108.9, Carbohydrate 49.1, Fiber 1.6, Sugar 34.9, Protein 2.5

BERRY-TOPPED COFFEE CAKE

Berry-Topped Coffee Cake image

This tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. -Heather O'Neill, Troy, Ohio

Provided by Taste of Home

Time 1h10m

Yield 10 servings.

Number Of Ingredients 20

Ingredients

1/3 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
2 teaspoons grated lemon zest
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup reduced-fat sour cream
TOPPING:
1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1 cup fresh or frozen blueberries, thawed
1/2 cup fresh or frozen unsweetened raspberries, thawed
GLAZE:
1/3 cup confectioners' sugar
2 teaspoons fat-free milk
1/8 teaspoon vanilla extract

Steps:

Preheat oven to 350°. Grease a 9-in. springform pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well (batter will be thick). Spread into prepared pan., For topping, mix sugar, flour and cinnamon; toss gently with berries. Distribute over batter to within 1 in. of sides. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack 10 minutes. Remove rim from pan. , Mix glaze ingredients. Drizzle over warm coffee cake.

Nutrition Facts : Calories 246 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 180mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.