Raspberry Huckleberry Cream Cheese Coffee Cake

In early November, we were in southern Idaho visiting with family when we found a free magazine called Edible Idaho South — Celebrating the food culture in Southern Idaho .

It is an interesting magazine with lots of recipes and food stories.  One one of the last pages, I found an wonderful recipe that I would like to share today!

Raspberry Huckleberry Cream Cheese Coffee Cake

Raspberry Huckleberry Cream Cheese Coffee Cake


  • For Cake
  • 2 eggs
  • 2 cups sour cream
  • 8 oz. butter
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3 cups flour
  • For Cream Cheese Filling
  • 8 oz. cream cheese, room temperature
  • 3 eggs
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • For Crumb Topping
  • 1 1/4 cups flour
  • 1/2 cup sugar
  • 4 oz. butter, chilled
  • 1/2 cup raspberries
  • 1/2 cup huckleberries


  1. Preheat oven to 350 degrees. Butter and flour two 8 inch cake pans and line with paper
  2. To Make Cakes: In a small bowl, whisk eggs and cream together -- set aside. In a separate bowl, ream butter, baking powder and salt on low speed for about 2-3 minutes or until softened. Add sugar and increase speed to medium for 3-4 minutes until batter is light and fluffy -- scrapping down the sides of he bowl as needed. Reduce speed to low and in three additions alternate adding the remaining dry and wet ingredients -- mixing until just combined. Transfer batter to baking pans and spread the mixture evenly in both pans.
  3. For Cream Cheese Filling: Beat cream cheese on medium speed until light and fluffy -- about 5 minutes -- scraping down the sides of the bowl frequently. Add the eggs, one at a time, making sure each egg is fully incorporated after each addition. Add the sugar and cornstarch and mix until ingredients are combined -- about 1 minute. Divide the cream cheese filling between the two cake pans spreading filling with the back of a spoon evenly over the cake batter. Sprinkle the raspberries and huckleberries over the cream cheese filling.
  4. For Crumb Topping: Combine he flour and sugar in a bowl. Cut the butter into 1/4 inch pieces and drop them into the bowl of dry ingredients. Using your fingers, work the butter into the flour until the mixture is coarse and crumbly. Sprinkle the crumb evenly over berries between the two pans.
  5. Bake cakes until set, about 45 minutes to an hour. Let cakes cool completely before unmolding.


Photo courtesy of Stacey Cakes



Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.