triple berry cream cheese coffee cake
Never underestimate the powers of a good coffee cake. This Triple Berry Cream Cheese Coffee Cake satisfies in all the ways: it warms your heart, tickles your taste buds and fills your belly. Each bite contains fresh berries, cheesecake filling and an exceedingly thick crumb topping. Serve with a cup of hot coffee or tea for the ultimate coffee cake experience.
I am putting to rest all of my past experiences with coffee cakes — the kind you buy at the store where the dough is spongy (and not in a good way), the cream cheese filling is thin and bland and the icing drizzle on top is pretty, sure, but cloyingly sweet… and the whole thing just isn’t very satisfying.
While I admit, yes, I loved these cakes for weekend breakfasts of my youth, I am (and my taste buds are) older and wiser and enlightened to the idea of what a coffee cake really should be — and it should always and forever henceforth be just like this Triple Cream Cheese Coffee Cake. And I’ll tell you why.
WHY I LOVE THIS CREAM CHEESE COFFEE CAKE RECIPE
Here is precisely why I love this coffee cake recipe: The cake itself is hefty, but not dense. It’s delicately flavored with vanilla and holds up its toppings, including a ribbon of perfectly sweet cream cheese filling, fresh berries and a thick and dreamy crumb topping. One slice will actually fill you up and keep you that way for hours. That’s why I love this coffee cake.
I also love it because it comes together with ease: Just make the filling, the cake batter and the streusel topping (all of which have very similar ingredients, so no need to go out and purchase one gazillion ingredients here), layer them in a pan with a sprinkle of berries in the middle, then bake it all together for about an hour. Let the cake cool, then slice and serve. Hey! We’ve just made the best coffee cake of our lives!
TIPS FOR THE BEST-EVER COFFEE CAKE
Now that we’ve covered the basics on why we need to make this coffee cake, let me share a few tips for achieving full coffee cake baking bliss:
1. Yes, of course you can substitute the berries. Use all blueberries, or all raspberries, or add in some strawberries. I haven’t baked this before with frozen berries, but I am fairly confident they would work well in this recipe, too (frozen, not thawed).
2. I know this is annoying if you don’t already have one, but I highly recommend using an 8-inch springform pan for this recipe. You can use a 9-inch pan, but the cake just won’t have the same height and thickness of layers as it would in a smaller pan. If you do decide to bake it in a 9-inch pan, be sure to adjust the bake time (aka bake for less time).
3. Spray your hands with cooking spray before you press the cake batter into the bottom of the pan. The batter is fairly thick (to hold up the toppings) but it will spread easily with patience. As for the cake batter that goes on top of the berries, place it on in small dollops and gently spread it with a spoon or your fingers as best as you can — but don’t stress if it doesn’t cover the top in an even layer.
4. Use a sharp serrated knife and cut the cake in a gentle sawing motion when slicing — otherwise, the crumb topping will be hard to cut through and will push into the cake when you cut into it.
Friends, if this Monday has you feeling a little, well, like it’s a Monday, I suggest you give this coffee cake a try. It’s the next best thing to coffee itself, of course, to perk you up.
P.S. Need more coffee cake inspiration? Try my Cream Cheese Swirl Carrot Coffee Cake or Apricot-Almond Coffee Cake.Print
Triple Berry Cream Cheese Coffee Cake
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 8 to 10 servings 1x
For the filling:
- 8 ounces (1 package) cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 egg
- 2/3 cup fresh blackberries
- 2/3 cup fresh blueberries
- 2/3 cup fresh raspberries
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg
- 3/4 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
- Heat oven to 350F. Spray bottom and sides of an 8-inch springform pan.
- Make the filling: In a large bowl using an electric hand mixer, beat cream cheese and sugar on medium-high speed until smooth and creamy. Beat in egg until well combined. Set aside.
- Make the cake: In a separate large bowl, whisk flour, salt, baking powder and baking soda until well combined. In another large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and sugars on medium- high speed 2-3 minutes until light and fluffy. Stir in egg, then stir in sour cream and vanilla. Stir flour mixture gradually into butter mixture until batter is just combined.
- Spread two-thirds of batter into bottom of prepared pan. Pour and spread cream cheese filling over top. Sprinkle with berries. Top with dollops of remaining one-third batter; spread gently with a spatula as best as you can without crushing the berries (it’s OK if the batter doesn’t completely cover the berries and cream cheese).
- Make the streusel topping: In a small bowl, stir flour, brown sugar, cinnamon and butter until well combined and mixture looks like wet sand. Sprinkle evenly over top of cake.
- Bake 1 hour to 1 hour 10 minutes until top of cake is a deep golden brown and a toothpick inserted in the center comes out clean. Cool completely in pan on a cooling rack. Run a paring knife around edge of cake before gently loosening from pan.
- Store tightly covered in refrigerator for up to 3 days.
Just stop already! Now I want this for breakfast! Adding it to my huge list of things you should freeze and bring home to me…. no one else in the fam, just me! ?
I need to buy a separate freezer just for you! 😉
Is it possible to make this vegan?
Cyndy, I honestly am not sure, as I am not vegan so I wouldn’t know how to make the swaps. It’s worth a try, though, if you can find vegan substitutes for the ingredients!
So glad we’re coffee cake twins today! 🙂 Love this beauty!
I am wondering about making this in a bundt pan. I am thinking it may work just a tweek on baking time.
Carmen — Agreed, it should work (just be sure to grease the pan very well!) and adjust the baking time.
Hello, Stephanie I tried your recipe at home before that I use to bought from store. It was so yummy, I make with the raspberry because of my kids. Thank you for this easy recipe.
Emily, I’m so glad you enjoyed it! Thank you!
I made it with success !
Great recipe , Tnx!
I had to add one egg tho
It came out fabulous!!
Maha, Thanks so much!
So delicious and a huge hit for brunch! Made a half recipe and cooked in a mini springform pan for 15 min and they turned out perfect. They were a cute ‘appetizer’ on a plate surrounded by berries and whipped cream prior to brunch. Made mine with strawberries, blackberries, and blueberries.
Recently found your website and am loving your recipes!! Thanks!!
Megan, I love that twist so much! I’ll need to try it with those fruits next!
I made this as written for breakfast tomorrow, but it is gone today!! This is perfect, and got rave reviews from my husband who doesn’t care for sweets. My two big sons kept slivering off pieces until there was just one lonely wedge left, so I ate it. I cant wait to try the carrot cake one next!
Cassie, That is so great to hear! Thank you so much!
How come on the delish website, people said it did not turn out well? You know why?
Jo, No, I do not know why! I’ve never had an issue with the way I make the recipe.
I’ve tried making this with fresh berries and it was amazing. I want to make it again tonight but all I have is frozen berries. Will that work the same?
Natalie, I think frozen berries will work in this recipe, though I haven’t tested it.
Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. hope to enjoy the best Triple Berry Cream Cheese Coffee Cake with my family. Thanks and have a nice day!
Hi ! I already tried your delicious recipe twice, the second time I mixed raspberries with wild blackberries and rhubarb, it was also wonderful. I am so glad the cake remains very smooth. Thank you so much.
This dish is seem really good for breakfast.
Can I make it the night before and then put it in the refrigerator?
This is so tasty and amazing cheese coffee cake recipe. I really like it. I will surely try this . Thank you for sharing this wonderful article.
I’m making this second time, the first time my sister eat half of it, this gonna one my fav recipe this time I cooked blackberries, blueberries, and raspberries because the first time released a lot of water almost jam and i cooked little more in the oven.
This was delicious but a little on the dry side. Baking time was perfect so I’ll try again maybe add a bit more sour cream?