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Berry Cream Cheese Coffeecake



Berry Cream Cheese Coffee Cake

  • ¼ cup of Challenge Butter, softened

  • 2/3 cup of sugar

  • 1 egg

  • 1 teaspoon of vanilla

  • 1 tablespoon of lemon zest

  • ½ cup of buttermilk

  • 1 cup, plus 2 tablespoons of flour, divided

  • ½ teaspoon of baking powder

  • ½ teaspoon of salt

  • 4 ounces of Challenge Cream Cheese, placed into freezer for 30 minutes

  • 2/3 cup of fresh blueberries

  • 2/3 cup of fresh raspberries


Buttery Crumb Topping

  • 4 tablespoons of flour

  • 4 tablespoons of brown sugar

  • 6 tablespoons of Challenge Butter





  • Preheat oven to 375. Grease and flour or coat a 9 inch spring form pan with a baking cooking spray.

  • Combine butter, sugar, egg, vanilla and lemon zest with a mixer until smooth and creamy. Mix in buttermilk.

  • Combine 1 cup of flour with baking powder and salt. Slowly add to wet ingredients, mix until well combined.

  • Remove cream cheese from freezer. Cut into ¼ inch cubes. Place cubes of cream cheese and berries into a medium bowl. Toss with the remaining 2 tablespoons of flour to coat. Gently fold berries and cream cheese into cake batter. Pour batter into prepared cake pan carefully spreading with a rubber spatula.

  • To create the topping, combine flour, brown sugar and butter using a fork or a pastry blender, combining until crumbly. Sprinkle on top of cake.

  • Bake for 35-40 minutes or until an inserted toothpick comes out clean. Best served cold or at room temperature.

Creates 12 slices





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