Ingredients

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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

 

 

Directions

 

• 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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