top of page

Berry Cream Cheese Coffeecake

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

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

 

For more delicious recipes like this one, visit www.challengedairy.com

 

 

 

 

bottom of page