Writer and Photographer Kyndra Kelly

[dropcap]T[/dropcap]his coffee cake has been a family favorite for years. I decided to add rhubarb to it to kick it up a few notches, and nobody was disappointed! Make it your own and use any fruit for this recipe.

Note: If you want to serve coffee cake out of the pan, line the bottom of the baking dish with parchment. This recipe can be easily doubled for two 9-inch pans.

Makes: 8–10 servings


1/4 cup butter (softened)

1/2 package cream cheese (4 ounces)

1 cup sugar

1 egg

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

1 cup frozen or fresh blueberries

1 cup diced rhubarb

Crumb topping:

1/2 stick butter (4 tablespoons), slightly softened

3/4 cup flour

1/3 cup sugar

1/3 cup brown sugar

pinch of salt


Preheat oven to 350 degrees. Grease 9-inch round cake pan. Beat butter and cream cheese at medium speed until creamy. Gradually add sugar. Scrape down bowl, then add the egg.

In a separate bowl, combine flour, baking powder and salt. Add dry to wet ingredients and mix until just combined. Using a spatula, gently fold in the fruit and spread into pan.

For the crumb topping, mix flour, sugar and salt. Cut butter into pieces, and using hands, work butter into dry ingredients until larger clumps form. Crumble over batter and bake for 1 hour. Cool on a wire rack.