This Fruit and Cream Cheese Coffee Cake is a delightful treat that combines a buttery cake base, sweet cream cheese, and juicy fruit (like blueberries) topped with a crumbly streusel. Perfect for breakfast, brunch, or dessert, this cake is simple to make and bursting with flavor. Whether you use fresh or frozen fruit, it’s sure to be a crowd-pleaser!
Prep Time
- 15 minutes
Cook Time
- 40–45 minutes
Total Time
- 55–60 minutes
Servings
- 9 servings
Ingredients
For the Cake:
- ¼ cup butter , softened
- ⅔ cup sugar
- 1 egg
- 1¼ cups all-purpose flour , divided
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1½ cups fresh or frozen blueberries (or any fruit of your choice, such as raspberries, diced peaches, or chopped apples)
- 4 oz cream cheese , cut into small cubes
For the Topping:
- ¼ cup all-purpose flour
- 3 tablespoons brown sugar (or white sugar)
- 2 tablespoons butter , cold and cut into small pieces
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C) .
- Grease an 8-inch square baking dish with butter or nonstick spray. Set aside.
Step 2: Make the Batter
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the egg until well combined.
- In a separate bowl, whisk together 1 cup of the flour , baking powder , and salt .
- Gradually add the dry ingredients to the creamed mixture alternately with the milk , beginning and ending with the flour mixture. Mix until just combined—do not overmix.
- Toss the blueberries (or other fruit) with the remaining ¼ cup of flour to coat them lightly. This helps prevent the fruit from sinking to the bottom of the cake.
- Gently fold the floured fruit and cream cheese cubes into the batter. The batter will be thick and lumpy due to the bits of cream cheese—this is normal!
Step 3: Transfer to Baking Dish
- Transfer the batter to the prepared baking dish, spreading it evenly with a spatula.
Step 4: Make the Topping
- In a small bowl, combine the ¼ cup flour and brown sugar (or white sugar).
- Cut in the cold butter using a pastry cutter, fork, or your fingers until the mixture is crumbly and resembles coarse sand.
Step 5: Add the Topping and Bake
- Sprinkle the crumbly topping evenly over the batter.
- Bake in the preheated oven for 40–45 minutes , or until a toothpick inserted near the center comes out clean (a few crumbs are okay, but no wet batter).
Step 6: Cool and Serve
- Let the coffee cake cool in the pan for 10–15 minutes before slicing.
- Serve warm or at room temperature. Pair with a cup of coffee or tea for the ultimate cozy experience!
Pro Tips
- Fruit Options: Swap blueberries for other fruits like raspberries, blackberries, diced peaches, or even sliced apples. Frozen fruit works just as well—no need to thaw, but toss it with flour to prevent excess moisture.
- Cream Cheese Shortcut: Use softened cream cheese instead of cold cubes if you prefer a more evenly distributed cream cheese layer.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days . Reheat slices in the microwave for a warm treat.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months . Thaw at room temperature or reheat in the microwave.
Nutrition Facts (Per Serving, based on 9 servings)
- Calories: 250 kcal
- Carbohydrates: 35g
- Fats: 10g
- Protein: 4g
- Fiber: 1g
- Sugar: 20g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Fruit and Cream Cheese Coffee Cake is a perfect balance of sweetness, creaminess, and texture. The tender cake base is studded with juicy fruit and creamy pockets of cheese, while the buttery streusel topping adds a satisfying crunch. It’s easy to customize with your favorite fruits and makes for a delightful addition to any meal or occasion.
Ready to bake a cake that’s fruity, creamy, and utterly irresistible? Grab your ingredients and get ready to savor a treat that’s as comforting as it is delicious—it’s happiness on a plate!
