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Berry Cream Cheese Coffeecake

 

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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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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