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Berry Cream Cheese Coffeecake

  • Writer: Suzanne Clark
    Suzanne Clark
  • Feb 25, 2016
  • 1 min read

The mere suggestion of coffee cake makes me happy. Cake for breakfast-you bet! Tart yet sweet berry studded coffee cake, with a rich and creamy cheese filling has always been one of my guilty pleasures. When I was young my mother made all of our desserts with the exception of coffee cake. This was a splurge I always looked forward to on special occasions.

As an adult I wanted to recreate these flavors. I started looking at recipes and I was really turned off by how much time was involved. You have to make the cake, then the cream cheese filling and berry topping followed by the buttery crumble. I quickly understood why my mother bought coffee cake! I decided there had to be an easier way to make this delicious treat. I experimented not just once, not twice, but three times to perfect this decadent and easy treat. It is not exactly the same as the traditional variety, but the flavors are there and I appreciate this quick and easy method.

I did the hard work for you, now it is your turn to make this delicious cake for yourself. Perfect for breakfast, lunch or an afternoon snack. Any day becomes a special occasion when you serve this cake bursting with fresh berries, cream cheese and rich buttery crumb topping. This recipe is the perfect excuse for a second cup of coffee and a decadent treat for breakfast! Click here for the recipe


 
 

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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