Berry Cream Cheese Coffee Cake
Prep time
Cook time
Total time
This delicious coffee cake has a layer of cream cheese and juicy berries, plus a cinnamon-sugar crumb topping! Perfect for dessert or sweet addition to brunch! It's free of eggs and can also be made vegan friendly, gluten free, and refined sugar free as well!
Serves: 10-12 slices
Crumb Topping:
  • ½ cup unbleached all-purpose flour or gluten-free flour blend
  • ⅓ cup coconut sugar, brown sugar, or pure cane sugar
  • ½ teaspoon ground cinnamon
  • 3–4 tablespoons cold butter (regular or dairy-free) or solid coconut oil
Cream Cheese + Berry Layer:
  • 8 oz cream cheese, softened (regular or dairy-free)
  • 3 tablespoons maple syrup, honey, or pure cane sugar (use more or less to taste)
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice, optional
  • Splash of milk of choice may be needed, depending on the cream cheese you use
  • 2 cups berries of choice, fresh or frozen (I used mixed berries. Frozen may need longer bake time)
Coffee Cake:
  • 2 cups (266g) all-purpose flour* (or for gluten-free: 1½ cup for cup gluten-free all-purpose baking flour blend + ½ cup almond flour + ⅓ cup coconut flour)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup almond milk or other milk of choice
  • ⅔ cup maple syrup, honey, or pure cane sugar (I used a combo of maple syrup and honey)
  • ½ cup vegetable oil or other oil of choice
  • ⅓ cup regular or dairy-free plain unsweetened yogurt or sour cream
  • Zest of 1 medium lemon, optional
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350ºF. Grease an 8-inch spring from pan and set aside.
  2. In a medium bowl, combine streusel ingredients: flour, sugar, and cinnamon. Cut in 3 tablespoons cold butter/coconut oil with a fork or pastry blender until crumbly. Add extra tablespoon of butter/oil if flour mixture is too dry and not very crumbly. I used 4 tablespoons of butter, but sometimes only need 3 tablespoons of coconut oil, depending on the weather. Set aside.
  3. In a separate bowl, beat cream cheese together with sugar and cornstarch. Depending on your cream cheese, you may need to add a splash of milk to make it spreadable. It just needs to be soft enough to spread across the batter. I used a soft vegan cream cheese, so I didn't need any additional milk. Set aside.
  4. In a large mixing bowl, stir together the dry ingredients: flour(s), baking powder, and salt. Whisk in milk, yogurt, sweetener, and oil, mixing just until smooth. Stir in lemon zest and vanilla.
  5. Pour ⅔ batter into prepared pan and smooth with a spatula. Top with dollops of the cream cheese, carefully smoothing to cover the top of the batter. It doesn't have to go all the way to the edges.
  6. Top the cream cheese with an even layer of berries. Spoon the remaining ⅓ of batter over the berries and use a spatula to spread across the berry layer.
  7. Sprinkle streusel topping over the top and place into preheated oven on the middle rack. Bake for 45–55 minutes, just until a toothpick inserted near the center comes out mostly clean with just a few crumbs. Bake time will vary based on your oven and the pan you use. If you use a pan larger than 8", it may not take as long to bake. If you used frozen berries, it may take over 1 hour to bake.
  8. Let cake cool completely on a wire rack before removing the springform edge. Run a knife or small offset spatula around the cake edge to help separate it from the pan.
  9. Carefully transfer cake to your cake plate and serve. Makes 10–12 servings.
  10. Store leftovers in an airtight container in the refrigerator for 3–4 days.
*Be sure to measure flour correctly in order to prevent a dry cake. Fluff the flour, spoon it into the measuring cup, then level it off the top with the back of a knife. Don’t ever scoop flour into the measuring cup from the bag.
Recipe by Wife Mama Foodie at