This Berry Cream Cheese Coffee Cake is a delicious and easy-to-make dessert that is perfect for any occasion. Made with a simple cake batter, topped with fresh berries, a cream cheese filling and finished off with a crunchy streusel topping.
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This post is sponsored by California Giant Berry Farms. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!
Why You’ll Love This Recipe
- A fairly simple recipe. Berry coffee cake is actually quite simple to prepare. The cake batter comes together quickly, and the streusel and cream cheese filling are even easier to assemble.
- Fresh berries shine in this recipe. Who doesn’t love berries in baked goods? This is a great way to use up fresh berries and they burst with flavor once baked.
- It’s customizable. While I love the mix of raspberries, blueberries and blackberries in this coffee cake recipe, you can easily use one or two berries if you prefer. You can also add a different spice to the streusel, such as nutmeg or ginger.
- It’s versatile. Berry coffee cake can be enjoyed for breakfast, brunch, dessert, or even as a snack. It’s also perfect for potlucks and parties.
How to Select Berries at The Store
When selecting fresh berries from your local grocer, here some of California Giant’s best tips on what to look for…
- Brightly colored berries even in color (avoid darkened / dull / discolored berries)
- Firm and plump appearance
- No signs of bruising, mold, crushed or mushy berries
- The contents are dry, with no evidence of leaking juice (pay special attention to the absorbent pad for raspberries and blackberries)
For more tips on all things berries, washing, and storing, be sure to check out this post.
A Breakdown of Ingredients
This Berry Coffee Cake recipe comes together in three parts:
- Cake Batter
- Filling
- Streusel topping
Below you’ll find everything you need to make this berry coffee cake recipe.
Cake Batter
For the cake, you’ll need a mix of traditional baking ingredients and fridge staples.
Filling Ingredients
The filling or middle layer of the cake is made up of fresh berries – blackberries, raspberries and blueberries are my favorite for this recipe. And then also a cream cheese layer!
Streusel Ingredients
The streusel topping is just a simple blend of butter, cinnamon, sugar and flour.
Recommended Tools
This coffee cake recipe requires a couple special tools that I highly recommend investing in if you don’t have on hand:
- 8″ Springform Pan – a must for coffee cake, and cheesecake recipes!
- Electric Hand Mixer – I love this cordless one so much!
How to Make Berry Coffee Cake with a Cream Cheese Layer
Below you’ll find step-by-step instructions for how to make this berry coffee cake recipe, including some pictures for visual cues. Make sure to scroll down to the recipe card for the full recipe including exact measurements, baking time, etc.
Step 1 – Preheat Oven
First preheat the oven to 350ºF and line an 8″ springform pan with parchment paper AND grease, to ensure it releases.
Step 2 – Make Cream Cheese Filling
In a medium bowl beat together softened cream cheese with sugar until smooth and creamy. Then mix in egg.
TIP: Make sure to use softened cream cheese and an electric hand mixer. Do NOT mix all three ingredients at the same time or you’ll end up with a lumpy filling.
Step 3 – Prepare the Crumb Topping
Add all of your crumb ingredients to a medium bowl and stir together with a fork until fully combined.
Step 4 – Prepare Cake Batter
In a medium bowl combine all-purpose flour, white whole wheat flour, baking powder, cinnamon and salt; set aside.
In a large bowl using an electric mixer, beat together softened butter and sugar on low speed, about 1 minute, until light and fluffy.
Add in eggs, yogurt and vanilla, mixing on medium-low speed until well combined.
Add half the bowl of dry ingredients; gently stir a few times with a large silicone spatula, then add remaining remaining flour and milk, stirring until just combined (do not mix fast or over-stir).
Step 5 – Assemble Cake
Add 2/3 of the batter into the bottom of the lined springform pan. Add the mixed berries on top of the cake batter, being careful to evenly distribute berries.
Next, add cream cheese mixture in dollops, gently spreading evenly (it’s okay if it’s not perfect). Add the remaining batter and press in the crumb topping.
Step 6 – Bake Cake
Bake for 40 minutes uncovered, then cover with foil and continue baking another 10-15 minutes, OR until inserted toothpick in the center comes out clean. Cake will likely take around 55-65 minutes total. Allow cake to cool in pan for 15 minutes before removing the side of the pan and cool completely.
TIP: Gently take a butter knife along the edge of the pan and cake to make sure it fully releases before releasing spring
Baking Tips for this Coffee Cake
- Use fresh berries. Fresh berries will have the best flavor and texture.
- Don’t overmix the batter. Overmixing the batter will make the cake tough and dry. Just mix until the ingredients are just combined.
- Use room temperature ingredients. This will help the ingredients to blend together more easily. Softened cream cheese and butter are a must – do not skip! These will get lump and affect the cake batter if they are not softened.
- Let the cake cool completely before glazing it. This will help to prevent the glaze from melting and running off the cake.
- Use a serrated bread knife for cutting. Use a sawing motion to cut into the cake to make sure the crumb topping stays intact.
- Serve the cake warm or at room temperature. This will allow the flavors to develop and the cake to be its most moist and tender.
Serving Suggestions
This Berry Cream Cheese Coffee Cake recipe is great for a variety of occasions. Whether you’re making it for fun or the upcoming holidays, here are some suggestions for you:
- Breakfast & Brunch– Serve up this berry coffee cake as a compliment to the spiced baked goods. Enjoy alongside your favorite cup of tea or coffee.
- Snack Cake – Cut into small squares and insert a toothpick for easy grabbing.
- Dessert Platter – Arrange coffee cake squares with other desserts, such as holiday cookies, brownies and pie.
Storing
Because this coffee cake has a cream cheese filling, it’s best to store leftovers in the refrigerator.
Here are some tips for storing:
- Allow the coffee cake to cool completely before storing it.
- Wrap tightly in plastic wrap or aluminum foil.
- Place the wrapped coffee cake in an airtight container.
- Store in the refrigerator for up to 4 days.
Enjoying the leftovers
You can let the coffee cake come to room temperature before enjoying, or microwave individual pieces in the microwave for 10-15 seconds.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Triple Berry Coffee Cake
Ingredients
Filling:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ cup blueberries
- ½ cup raspberries (heaping)
- ½ cup blackberries (heaping)
Crumb Topping:
- ¼ cup packed brown sugar
- ⅓ cup white whole wheat flour
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted and cooled
Cake Batter:
- 1 cup unbleached all-purpose flour
- ⅔ cup white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 8 tablespoons unsalted butter, 1 stick, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs, room temperature
- ⅔ cup plain greek yogurt, 2% or whole milk, room temperature
- ⅔ cup milk of choice, room temperature
- 2 teaspoons vanilla extract
Glaze:
- ⅓ cup confectioners sugar
- 1 teaspoon milk of choice, cashew, cow, oat, soy etc.
Instructions
- Preheat oven to 375ºF. Line the bottom of an 8” springform pan with parchment paper and grease bottom and sides well; set aside.
- Prepare cream cheese filling: In a medium bowl using an electric hand mixer, beat together softened cream cheese with granulated sugar until creamy and smooth, about 1 minute. Beat in egg until smooth and fully combined; set aside.
- Make the crumb topping: In a medium bowl add all of the crumb topping ingredients and mix together with a fork until butter fully combines into dry ingredients. Mix together with fingers at the end if necessary. Set aside while you prepare the cake batter.
- Make cake batter: In a medium bowl combine all-purpose flour, white whole wheat flour, baking powder, cinnamon and salt; set aside. In a large bowl using an electric mixer, beat together softened butter and sugar on low speed, about 1 minute, until light and fluffy. Add in eggs, yogurt and vanilla, mixing on medium-low speed until well combined. Add half the bowl of dry ingredients; gently stir a few times with a large silicone spatula, then add remaining remaining flour and milk, stirring until just combined (do not mix fast or over-stir).
- Assemble cake in layers: Add 2/3 of the batter into the bottom of the lined springform pan. Add the mixed berries on top of the cake batter, being careful to evenly distribute berries. Next, add cream cheese mixture in dollops, gently spreading evenly (it’s okay if it’s not perfect). Add the remaining batter and press in the crumb topping.
- Bake for 40 minutes uncovered, then cover with foil and continue baking another 10-15 minutes, OR until inserted toothpick in the center comes out clean. Cake will likely take around 55-65 minutes total. Allow cake to cool in pan for 15 minutes before removing the side of the pan and cool completely. Tip: gently take a butter knife along the edge of the pan and cake to make sure it fully releases before releasing the spring.
- Make glaze: In a small bowl combine confectioners sugar with milk (or sub lemon juice ) until liquid is fully absorbed and glaze forms. Drizzle over cooled cake.
- Slice & Serve: Using a large serrated knife, gently cut into the cake using a saw-like motion, to prevent the crumb topping from coming off. Serve and enjoy!
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