Berry Cream Cheese Coffee Cake Recipes

TRIPLE BERRY CREAM CHEESE COFFEE CAKE

Steps:

• 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.

BLUEBERRY-CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 425°F. Grease bottom and sides of square pan, 8x8x2 inches.
• Beat cream cheese and sugar in medium bowl with electric mixer on medium speed; beat in 1 egg and lemon juice until smooth. Set aside.
• Drain blueberries; rinse and set aside. Stir muffin mix, water, oil, 1 egg and lemon peel in medium bowl just until blended. Gently stir blueberries into batter. Spread half of the batter in pan. Spread cream cheese mixture over batter. Spread remaining batter over cream cheese mixture.
• Bake 35 to 40 minutes or until golden brown.

BLUEBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.
• Combine 2 cups flour, baking powder and salt.
• Add to creamed mixture alternately with milk and water.
• Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 tsp lemon rind.
• Pour into greased and floured 13 x 9 inch baking pan.
• Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs.
• Sprinkle over batter.
• Bake in preheated 375 degree oven for 1 hour.

BERRY CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour bottom and sides of 9 or 10 inch springform pan.
• Combine flour and 3/4 cup sugar.
• Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs.
• Reserve 1 cup of crumb mixture.
• To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well.
• Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides).
• Combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
• Pour over batter in pan.
• Carefully spread preserves over all.
• Combine reserved crumbs and sliced almonds.
• Sprinkle over top.
• Bake 55 minutes or until filling is set.
• Cool 15 minutes.
• Remove sides of pan.
• Serve warm or cool.
• Refrigerate leftovers.

BLUEBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Lightly grease the bottom and sides of a 10-inch springform pan and dust with flour.
• Stir the flour and 3/4 cup of the sugar together in a large bowl. With a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs. Reserve 1 cup of the mixture.
• Add the baking powder, salt, sour cream, 1 egg, and the almond extract to the remaining flour mixture. Mix until a stiff dough forms. Press the dough over the bottom and 2 inches up the sides of the pan; it will be about 1/4 inch thick on the sides.
• With an electric mixer, beat the cream cheese, the remaining 1/4 cup sugar, and the remaining egg in a small bowl until well blended. Pour the mixture over the dough in the pan and spread evenly. Arrange the blueberries over the top. Mix the almonds with the reserved crumb mixture and sprinkle over the blueberries.
• Bake in the center of the oven for 35 to 45 minutes or until the filling is set and the crust is golden brown. Cool for 15 minutes, remove the sides of the pan, and finish cooling on a wire rack and transfer to a serving plate.

BERRY CREAM COFFEE CAKE

Steps:

• 1. Cut cream cheese and butter into the bisquick until crumbly. Blend in the 1/3 cup milk.
• 2. Pour dough onto a ungreased cookie sheet and spread to 1/4 inch thick. Cut slits at 1 inch intervals along both sides. Not all the way through.
• 3. Spread preserves along the center of the dough.
• 4. Fold over the slits on top of the preserves.
• 5. Bake in a 400 degree oven for 12 to 15 mintues until lightly browned.
• 6. Combine powdered sugar, milk and vanilla until smooth. Drizzle on top of the coffee cake.

BERRY CREAM CHEESE CAKE

Steps:

• Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
• In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
• Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
• Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
• Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
• Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
• Flavor Variations
• Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
• Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
• Use Another Pan
• Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
• Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.