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triple berry cream cheese coffee cake

Triple Berry Cream Cheese Coffee Cake

  • Author: Adapted from Delish
  • 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


  1. Heat oven to 350F. Spray bottom and sides of an 8-inch springform pan.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Store tightly covered in refrigerator for up to 3 days.