Berry coffee cake

I made this coffee cake for my aunt's 50th birthday. I topped it with some leftover icing from last night's carrot cake.

We were in the park so I wasn't able to get any good photo's of just the cake so this is a picture of my aunt and I with the cake.

Berry Coffee Cake:
recipe from: food.com

Crumb topping:
3 tbsp butter
1/6 c. granulated sugar
1/6 c. brown sugar
1/4 c. flour
1/2 tsp. cinnamon

Combine all the ingredients together until crumbly.


cake:
 1 1/2 c. flour
1 tsp baking powder
1/4 tsp salt
1/2 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
3 tbsp sour cream or yogurt
1/3 c. milk
2 c. berries ( I used blueberries and blackberries)


Sift together the flour, baking powder and salt. In a separate bowl, beat together the butter and sugar until fluffy. Add the eggs, vanilla, sour cream, and milk and then gradually add the flour mixture Pour half the mixture into a prepared 9 inch cake pan. Put the berries on top and then pour the remaining batter on top of the berries. Sprinkle the crumb topping on and bake at 350 degrees for 30-45 minutes or until a toothpick comes out clean.

Lemon berry layer cake

 The cake is flavorful and has a great texture!!! I don't know what else to say other than that it's really good...

Lemon Cake: 
recipe from: Averie Cooks
2 eggs
2 c. sugar
1 1/3 c. buttermilk
1 c. oil
1/2 c. lemon juice
1/4c. lemon zest
1/4 c. Greek yogurt or sour cream
2 tsp vanilla extract
3 3/4c. flour
1 1/2 tsp. baking soda
1 1/2- 2 c. raspberries.

Beat together the eggs, sugar, buttermilk, oil, lemon juice, zest, yogurt, and vanilla. In a separate bowl mix together the flour and baking soda and then add the dry to the wet and mix until just combined. Toss the raspberries in a bit of flour to keep them from turning the batter pink and then carefully stir them in. Pour into 2 prepared cake pans and bake for 25- 45 minutes or until a toothpick comes out clean. Allow to cool before icing.

Blueberry Buttercream:
recipe from: The Kitchen Paper

2 c. blueberries or any other berry
2 tbsp. sugar
2 c. butter at room temperature
4-6 c. powdered sugar
2 tsp vanilla

In a saucepan over medium heat, heat the berries and the sugar and break the berries apart with a spoon. Allow to cool. Beat together the butter, powdered sugar, and vanilla and then add the blueberries.


Notes:

 *The icing is a little bit runnier then your average icing because of the blueberry juice so it won't ice perfectly but it will thicken up when you refrigerate the cake.