This triple berry coffee cake is a decadent and delicious summer breakfast. Fresh berries, a cream cheese layer and a crisp streusel topping take center stage. It’s a crowd-pleaser for brunch or dessert.
Here’s a perfect recipe for your long weekend breakfast.
This red, white and blue coffee cake is filled with three kinds of berries, layered with a whipped cream cheese filling and finished with a buttery streusel. It’s ideal for summer gatherings and festive occasions.
Everyone loves an excuse to have cake for breakfast.
Bright, juicy berries give the cake a fresh seasonal flavor and a pretty pop of color.
This cake works beautifully for breakfast, brunch or a light dessert.
I often add this to my holiday brunch rotation because it’s easy to make and can be adapted to whatever fruit is in season. Use fresh or frozen berries—both give lovely results.
You can substitute other fruits too: peaches, apples or mixed berries all work well.
I base this on a favorite coffee cake recipe for its tender crumb and crisp topping. The cake is light and tender, the berries add bursts of flavor, and the streusel provides the perfect crunch.
The batter includes a touch of cinnamon for warmth, and the berries are folded in gently—it’s fine if some burst and color the cake.
My favorite part is the cream cheese layer. It’s simply whipped cream cheese with a little sugar, light and cloud-like—almost like a thin cheesecake layer—and it bakes right on top of the batter.
The streusel should be the texture of coarse sand so it bakes into a cinnamon-scented, crunchy topping.
This cake can be made ahead and often tastes even better the next day. It’s great for brunches, holiday breakfasts or a midafternoon treat. Serve it plain or with extra fresh berries and whipped cream to dress it up.
Ready for serious cake heaven.
Triple Berry Cream Cheese Coffee Cake
Triple Berry Cream Cheese Coffee Cake
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Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup unsalted butter softened
- 1 cup sugar + 3 tablespoons
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup whole milk
- 1 cup fresh blueberries
- 1 cup chopped strawberries
- ½ cup fresh raspberries
- 8 ounces cream cheese softened
streusel
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- pinch cinnamon
- pinch salt
- ¼ cup unsalted butter melted
- ¾ cup all-purpose flour
Instructions
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Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick baking spray (one with flour works best).
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Whisk together the flour, baking powder, salt and cinnamon in a small bowl.
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In a stand mixer, beat the butter and 1 cup sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, then beat in the vanilla.
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Add half of the dry ingredients, then the milk, then the remaining dry ingredients, mixing just until combined. Fold in the berries with a spatula; some may mash and that’s fine.
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Pour the batter into the prepared springform pan.
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Beat the softened cream cheese with the remaining 3 tablespoons of sugar until smooth and fluffy. Spread in an even layer over the batter.
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Make the streusel and sprinkle it evenly over the cream cheese layer.
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Bake for 50 to 55 minutes, or until a tester inserted in the center comes out clean.
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Cool the cake 15 to 20 minutes, then remove the sides of the springform pan. Allow to cool completely before serving.
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Serve with extra fresh berries or whipped cream if desired.
streusel
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For the crumb topping, whisk together the brown sugar, sugar, cinnamon, salt and melted butter until the sugar begins to dissolve. Stir in the flour with a wooden spoon until the mixture is crumb-like and coarse—about the texture of sand. Sprinkle over the cream cheese layer before baking.
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Thank you!
I just love red, white and blue treats.