Every year, I look forward to elderberry season. The large, umbrella-shaped clusters of deep purple berries are one of my very favorite wild foods to forage, and baking with them always feels special to me. This Elderberry Coffee Cake is one of the first things I make after gathering my yearly harvest. It’s tender, lightly spiced, and crowned with a buttery streusel. Perfect with a mug of piping hot coffee, it captures everything I love about late summer and early fall baking.
Coffee cake is one of those classic cozy comfort bakes, homey and rustic in the best way possible. As summer winds down and the days get cooler, it’s one of the first things I crave. The addition of tart wild berries makes this the perfect seasonal treat. Whether you’ve foraged your own berries or found them at a market, this cake gives them an opportunity to shine.
Recipe highlights
- Soft moist cake + crunchy streusel. The buttery, crunchy streusel is a satisfying texture contrast to the soft and fluffy coffee cake.
- Seasonal charm. Cozy, spiced cake and fresh elderberries make the perfect late summer/early fall bake.
- Balanced warmth. A hint of cinnamon and ginger adds spice without overwhelming. Fresh orange zest & juice complements the brightness of the berries.
- Crowd-pleasing simplicity. Easy to make but feels special. And who doesn’t love coffee cake??
Harvesting elderberries
Elderberries are such a fun ingredient to have in the kitchen. Sweet-tart with a lovely crunch, they ripen in late summer to early fall. The elder tree (Sambucus cerulea or Sambucus niger) grows abundantly in hedgerows, along streams, and in forests throughout the world.
They tend to grow in patches, so once you’ve found a good spot, you can continue to go back year after year to harvest the flowers in the spring and the berries in the fall.
Tips for safe gathering & preparing:
- Only harvest deep purple-black or waxy blue berries (green or red unripe berries can be bitter or mildly toxic).
- Use shears to cut down clusters and transport gently. Bring a harvesting bag or basket!
- To separate berries from stems, simply rub them off gently with your fingers. They should easily pull from the stems. Freezing the clusters overnight may make them slightly easier to remove, but remove any leaves before freezing.
- Remove as much stem as possible. The stems have low levels of toxicity. No need to get crazy here – a little bit of stem is just fine.
- Clean and cook berries thoroughly. Raw elderberries can cause stomach upset for some people. Rinse berries before using and never serve them raw. Cooking elderberries eliminates the risk of digestive upset and makes them safe for eating.
Disclaimer: Foraging for wild edibles must always be done with great care. The information on this blog is provided for educational and inspirational purposes only. It is your responsibility to properly identify any wild plants before consuming them. Some wild plants are toxic or may closely resemble edible species. If you are uncertain about any plant, do not eat it. Always consult a trusted field guide, local expert, or professional forager before consuming wild foods.
How to make elderberry coffee cake
For full recipe details and ingredients measurements, scroll to the recipe card towards the bottom of this post. Here is a quick overview of how to make this elderberry coffee cake:
- Preheat & prep: Heat oven to 350°F and grease a 9-inch springform or cake pan.
- Mix streusel: Mix all purpose flour, almond flour, brown sugar, cinnamon, ginger, and salt. Stir in melted butter until combined; set aside.
- Make cake batter: Whisk dry ingredients together. In a separate bowl, whisk eggs, sour cream (or Greek yogurt), orange juice, and vanilla. Cream butter, brown sugar, and orange zest until smooth. Alternate folding dry mix and wet mix into the creamed butter, then gently stir in the elderberries.
- Assemble: Spread half of batter into pan and sprinkle with half of streusel. Repeat with the remaining cake batter and streusel.
- Bake: 50-60 minutes, until golden and set. Let cool before slicing.
Tips for success
Use fresh or frozen elderberries. If using frozen, no need to thaw – just fold them into the batter gently at the last minute. If your frozen berries are covered in ice crystals, give them a light rinse and pat dry before using.
Keep the streusel chunky. The crumbly, crunchy texture is what makes coffee cake so delicious.
Don’t over-mix. Fold the batter gently to keep the cake tender, mixing just until combined.
Use full-fat sour cream. Don’t go low-fat here – the high fat content keeps the cake moist and tender. Plain whole milk Greek yogurt works great, too.
Save some elderberries for the top. Totally optional, but sprinkling a tablespoon or two of berries on top of the cake before baking gives it a visual pop!
Know when coffee cake is done
This is a tall cake, and it takes a while to bake! The best way to tell if it’s ready is to take its internal temperature with a digital thermometer. It should be between 200 – 210° F in the center.
Variations & substitutions
Berries: Use blueberries, raspberries, or blackberries if elderberries aren’t available.
Citrus: Swap orange zest & juice for fresh lemon for a brighter lift.
Make it nutty: Add a handful of finely chopped walnuts or pecans to the streusel. (Note: nuts may start to burn in the oven. You can always cover the top of the cake with foil to prevent over-browning.)
Storage & serving
This elderberry coffee cake is delicious for breakfast, brunch, or as a sweet treat. I love it at room temperature, but it’s even better warmed up with a big pat of salted butter melting into it.
Store, tightly wrapped, at room temperature for up to 4 days.
Rewarm slices for 5–10 minutes at 350°F for that just-baked feeling. Serve with soft butter or fresh whipped cream for ultimate deliciousness.
Freeze slices individually wrapped for up to 3 months. Thaw at room temp before serving.
For more cakes with foraged ingredients, check out my recipes for Dandelion Cupcakes, Strawberry Elderflower Cake, Mini Huckleberry Cheesecakes, and Chocolate Rose Cake.
If you make this Elderberry Coffee Cake, please let me know what you think! Leave a star rating and comment below the recipe card. I love hearing from you!!
Elderberry Coffee Cake
Equipment
- 9-inch springform pan or cake pan
Ingredients
Streusel
- 1 cup all purpose flour
- ½ cup almond flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 4 ounces (1 stick) unsalted butter, melted
Coffee Cake
- 1 ½ cups all purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 eggs
- ¾ cup full-fat sour cream, or plain greek yogurt
- 1 tablespoon fresh orange juice
- 1 teaspoon vanilla
- 4 ounces (1 stick) unsalted butter, soft room temperature
- ¾ cup brown sugar
- Zest of 1 orange
- ¾ cup elderberries, fresh or frozen
Instructions
- Preheat oven to 350° F. Butter the bottom and sides of a 9-inch springform pan.
- Make the streusel. In a medium bowl, whisk together 1 cup flour, ½ cup almond flour, ½ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon ginger, and ¼ teaspoon salt. Add melted butter in a slow stream while stirring to combine. Mix just until dry ingredients are evenly saturated.
- Make the cake batter. Whisk dry ingredients (1 ½ cups flour, ½ cup almond flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt) together in a large bowl.
- In a separate bowl, whisk together 3 eggs, ¾ cup sour cream, 1 tsp vanilla, and 1 tbsp fresh orange juice.
- Place 4 ounces of butter, ¾ cup brown sugar, and orange zest in a stand mixer fitted with the paddle attachment (or use a large bowl and electric beaters). Cream until well blended, 1-2 minutes.
- Add about ⅓ of the flour mixture to the butter mixture and blend until almost incorporated. Then add about ½ of the wet ingredients, blending lightly. Repeat alternating the dry and wet ingredients until all ingredients are almost blended, ending with the flour mix. Don't over-mix! Gently fold in ¾ cup elderberries.
- Layer in pan. Pour about ½ the cake batter into prepared pan. Top with about ½ the streusel mix, crumbling it a bit with your fingers as you go. Add remaining cake batter, spreading it carefully and evenly with an offset spatula or the back of a spoon. Crumble the rest of the streusel mix evenly on top. Optional: Add a tablespoon or two of additional elderberries on top.
- Bake. Place cake in preheated oven and bake until top springs back when touched and streusel is golden brown, about 50-60 minutes. A toothpick inserted in the middle should come back with only a few moist crumbs and the internal temperature of the cake should be 200-210° F.
- Place cake on a cooling rack and let cool for at least 30 minutes. Run a thin knife around the edges of the cake pan to loosen it, then remove the ring of the springform pan*. Allow to cool at least another 20 minutes before slicing.
- Serve. If desired, sprinkle cooled cake with a light dusting of powdered sugar. Slice and serve cake warm or at room temperature.
Notes
Did you try this recipe?
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