Berry Cream Cheese Coffee Cake


2 cups All Purpose Flour
¾ cup brown sugar
2 eggs
4 TBSP Low Fat Milk
½ Cup Nonfat Plain Greek Yogurt
4 TBSP Butter
1 TSP Vanilla Extract
2 TSP Baking Soda
1½ TSP Baking Powder
9 oz Blueberries
6 oz blackberries, halved
1½ TBSP Corn Starch
4 oz. Reduced Fat Cream Cheese Spread (the kind you put on a bagel)
3 TBSP Granulated Sugar
½ cup Brown Sugar
3 TBSP Ground Cinnamon


Grease a 8 by 8 glass baking dish. Preheat oven to 350 degrees Fahrenheit. Make the batter. Add flour, brown sugar, baking soda and baking powder to a large bowl. Whisk to combine.
Add wet ingredients together. Mix eggs, milk, greek yogurt and vanilla extract together until evenly distributed. In a small bowl microwave butter until partially melted, about 25 seconds. Add to wet ingredients and mix together
Add the wet ingredients to the dry. Mix together until fully incorporated. Add slightly less than ½ the batter to evenly cover the bottom of the pan. Top with berries and sprinkle over batter. Sprinkle corn starch over the berries.
Mix the cream cheese with granulated sugar. Add dollops of cream cheese all over the berries. Using the rest of the batter, spread evenly over the top of the berries. Use a spatula or damp hands to gently spread the batter evenly
In a small bowl, combine brown sugar and cinnamon for the topping. Sprinkle over top of cake.
Cook in oven to 45 minutes, rotating ½ way through. Let cool and enjoy!


Moist cake with a tart layer of bursting berries mixed with cream cheese and a topped with a brown sugar cinnamon mixture. Perfect for any breakfast or brunch.


6 servings


Wednesday, July 9, 2014 - 9:59am


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