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–+ servings

Fruit and Cream Cheese Coffee Cake

This Fruit and Cream Cheese Coffee Cake is tender, buttery, and filled with jammy fruit plus tangy cream cheese pockets. A simple crumb topping makes it perfect for breakfast, brunch, or dessert without any fussy pastry work.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 423 kcal

Ingredients
  

  • 1/4 cup butter softened
  • 2/3 cup sugar
  • 1 egg
  • 1 1/4 cups all-purpose flour divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 cups fresh or frozen blueberries or another fruit you like; keep frozen fruit frozen
  • 3 ounces cream cheese cut into small pieces
  • 1/4 cup all-purpose flour
  • 3 tablespoons brown or white sugar brown sugar preferred
  • 2 tablespoons butter

Instructions
 

  • Heat the oven to 375°F and grease an 8-inch square baking dish with butter or baking spray, then set it aside.
  • In a large mixing bowl, cream together the softened 1/4 cup butter and the sugar until blended and lighter in texture.
  • Beat in the egg until it is fully mixed into the butter and sugar mixture.
  • In another bowl, combine 1 cup of the flour, the baking powder, and salt, then add this dry mixture to the butter mixture gradually, alternating with the milk, until incorporated into a very thick batter.
  • Toss the blueberries with the remaining 1/4 cup flour, working gently and quickly if using frozen blueberries.
  • Fold the floured blueberries and the small pieces of cream cheese into the batter, leaving the batter lumpy and the cream cheese pieces distinct.
  • Spoon the thick batter into the greased 8-inch square dish and gently spread it into the corners with the back of a spoon.
  • For the topping, combine the 1/4 cup flour and the brown or white sugar in a small bowl, then cut in the 2 tablespoons butter with a fork or pastry blender until crumbly.
  • Sprinkle the topping evenly over the batter and bake for 40 to 45 minutes, until a toothpick inserted near the center comes out clean; let the cake cool for at least a little while before slicing.

Notes

Cover leftovers and refrigerate because of the cream cheese; the cake is best the day it is baked but keeps well for about 3 days. Warm individual slices in the microwave for 15 to 20 seconds, or reheat several pieces in a low oven. Individual squares may be wrapped well and frozen, then thawed overnight in the refrigerator or warmed gently from frozen.

Nutrition

Calories: 423kcal
Keyword blueberry coffee cake, coffee cake, cream cheese coffee cake, Crumb Topping, Fruit and Cream Cheese Coffee Cake, fruit coffee cake
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