homemade version of starbucks very berry coffee cake

I am not much of a coffee drinker but I am a fan of Starbucks' coffee cakes. Couple weeks ago I decided I want to make my own Starbucks Very Berry Coffee cake. I searched online for the copycat recipe; found several and after reviewing them I decided to give one a try.

It is divine!
I have made it three times so far. The last time I made it using Blueberries only and didn't even put the crumb topping, cake still came out super  delicious!!
Yum. Yum. Yum.

Here is the recipe*:

Very Berry Coffee Cake

Makes 12 servings

For the cake:

1 1/2 cups sifted 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 or 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

1. Preheat oven to 350 degrees. Grease bottom and sides of a 9-inch square pan with solid shortening.2. Sift flour, baking powder and salt. Set aside. Cream 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).3. 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. Cake tastes best if refrigerated overnight before serving. Serve at room temperature.

*original recipe from here.