Fruit and Cream Cheese Coffeecake

Julie Branham


I love recipes that lend themselves to adaptation and this one fits the bill perfectly.

Feel free to substitute whatever fruit you may have on hand or prefer. I've used raspberries, blackberries, peaches and cinnamon-spiced apples, chopped prunes even fresh figs. Just remember that if you're using frozen fruit do not thaw it before adding it to the recipe.

I've added a bit more cream cheese to the recipe at times and when I've been out of cream cheese I've substituted half a cup of sour cream or vanilla yogurt with wonderful results.

Feel free to add any spices or flavorings that compliment the fruit you're using - cinnamon, nutmeg, cloves, cardamom, mace, vanilla, almond, lemon flavorings.

I've also added 1/4 cup of oats to the topping at times to give it a yummy, heartier texture - especially good with apples.
Want an even crunchier topping?
Add a handful of chopped nuts, wheat germ or even grape nuts cereal.

Any way you bake up this delicious and easy cake I know your family will enjoy it as much as mine!

pinch tips: How to Cut a Watermelon






10 Min


40 Min


1/4 c
butter, softened
2/3 c
1 1/4 c
all purpose flour - divided
1/2 tsp
baking powder
1/4 tsp
1/2 c
1 1/2 c
fresh or frozen blueberries or any other fruit you like.
3 ounce package of cream cheese cut into small pieces
1/4 c
3 Tbsp
brown or white sugar
2 Tbsp

Directions Step-By-Step

For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture. The batter will be thick and lumpy with the bits of cream cheese. Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.

About this Recipe