Maple Blackberry cream Cheese Coffee Cake
tart and sweet, creamy/crumbly coffee cake.
Cook Time
Cook Time
streussel topping
cream cheese
  1. Preheat oven to 350. Make streussel topping by adding flour, sugar and salt together, then add butter and crumble by hand. Set aside.
  2. Combine flour, salt, and baking powder, set aside.
  3. Wash blueberries and blend lightly, set aside.
  4. Combine powdered sugar with softened cream cheese and blend.
  5. In a mixing bowl add olive oil, sugar and maple syrup, whip using a whisk. It should be creamy.
  6. Add eggs, one at a time and whisk till blended. Next add zest, extracts, and buttermilk, combine.
  7. Add flour mix and whisk until smooth, don’t over whisk.
  8. Line a 7×13 inch pan with parchment, pour a little less than half amount of batter to cover bottom of pan.
  9. Pour berry on top.
  10. Dab with cream cheese.
  11. Top with rest of batter and crumble topping on top. Bake about 55 minutes, insert tooth pick in the middle, if it comes out clean, its ready.
  12. Remove from oven, let cool about an hour, cut in slices and enjoy with tea of coffee. Thanks.