Cream Cheese-Swirled Cherry and Mixed Berries Cake

Baking berries into cake and getting big juicy surprise bites of fruit is so much fun.

And swirls of cream cheese are an added bonus.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

The cake is based on the recent Blueberry Muffin and Buttermilk Pancakes Cake, which also spawned this Peaches and Cream Fluffy Muffin Cake.

I adore this cake base because it produces a soft, moist, tender cake and the batter is fast and easy to make.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

The cake reminds me of the Entenmann’s cream cheese coffeecakes I used to buy in college when cooking was a foreign concept.

It comes together with a whisk, and is as easy as making muffin batter. A bowl of dry ingredients, a bowl of wet ingredients, fold wet into dry, and pour in a pan. So easy.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

I had a little bit of cream cheese staring back at me from the bottom of an almost-used container, which I swirled into the cake batter.

I didn’t go too crazy with swirling because I wanted bigger patches of cream cheese, rather than small streaks. Cream cheese seems to disappear while baking so I kept the swirls on the thicker side.

If you don’t have cream cheese on hand, just omit it. The cake will still be wonderful without it and you can instead glaze it with one of the glazes suggested in the recipe.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

The cake is soft, springy, and fluffy, without being airy. It’s got just the right amount of density and is so moist.

There’s sour cream (or Greek yogurt) in the batter, along with buttermilk, and a bit of oil, all of which do wonders for cakes.

Plus the cream cheese swirls and abundance of berries just add to the soft and supple factor.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at averiecooks.com23

I used a frozen cherry and berry blend with blueberries, blackberries, and raspberries. I always bake with frozen and save my fresh berries for eating. Use whatever combination of cherries and berries, fresh or frozen, that you have.

If you’re using fresh fruit, the baking time will likely be much less, by as much as 20 minutes or so. When I used this cake base with fresh peaches, my baking time was a solid 10 minutes less.

With all cakes and baking in general, watch your cake and not the clock. Bake until it’s done. Simple as that.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

The lightly sweetened cake is the perfect canvas for all that juicy fruit. I love baking with fruit and only good things can happen.

The creaminess and tanginess of the cream cheese complements the juicy fruit wonderfully well, and you can’t ever go wrong with adding a little cream cheese.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

This cake base has yet to let me down.

So much so, that I keep making more cakes with it. Stay tuned.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

Cream Cheese-Swirled Cherry and Mixed Berries Cake

A mix of cherries and berries are baked into this soft, tender, and very moist cake. Cream cheese is swirled into the batter, adding tanginess and extra creaminess to the springy and lightly sweetened cake. No mixer is needed for this easy cake batter, which is as simple as making muffins. A mix of fresh or frozen fruit can be used, perfect for using up what’s seasonal or what you have on hand.

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1 cup all-purpose flour + 1 tablespoon for tossing with berries
3/4 cup granulated sugar + 1 tablespoon for mixing with cream cheese
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream (thick, full-fat Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
2 cups frozen cherries and berries – blueberries, blackberries, raspberries (don’t unthaw, add them to the batter frozen; see below in item 6 about using fresh)
1/4 cup cream cheese, softened (light is okay)
confectioners’ sugar, optional for dusting or see glaze suggestions below


  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
  2. In a large bowl, whisk together 1 cup flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, optional salt; set aside.
  3. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
  4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth; set aside.
  5. In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking.
  6. Gently and briefly fold the fruit into batter. I used a frozen fruit blend with cherries, blueberries, blackberries, and raspberries. If using frozen, add the fruit frozen and do not thaw because frozen fruit runs and bleeds less than if  thawed. If using fresh fruit, baking time will be significantly (possibly drastically) less because the fruit is much warmer and won’t chill down the batter overall, nor will it release any where near the water into the batter that frozen fruit does.
  7. Turn batter out into prepared pan; set aside.
  8. In a small bowl, whisk together the cream cheese with 1 tablespoon sugar until smooth.
  9. Dollop the cream cheese mixture haphazardly over the cake batter. With a toothpick, gently and lightly swirl the cream cheese. I don’t do much swirling because I like to see bigger, noticeable patches of cream cheese rather than thin streaks in my cake; personal preference.
  10. Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden and rosy in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I estimate 50 to 55 minutes is a good range if using frozen fruit. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.
  11. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners’ sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, this browned butter glaze, or this lemon glaze are all excellent, quick, and easy options.
  12. Cake will keep airtight at room temperature for up to 5 days.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze – One of the best coffee cakes or cakes I’ve ever made. Highly recommended – tied with the one above

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Do you have a favorite cake that never lets you down? Fan of berries? Cherries?

85 comments on “Cream Cheese-Swirled Cherry and Mixed Berries Cake”

  1. Stunning!!
    Your swirls are gorgeous and those bursted berries? Oh my gosh, they look like heaven! Such a gorgeous cake!

  2. Oil, buttermilk, and sour cream?! This cannot be anything but incredibly moist…and delicious. This looks like such a great potluck brunch recipe – easy and a total crowd pleaser.

    I meant to tell you that I was at a friend’s house and they made apricot clafouti. It reminded me of your clafouti post from so long ago. No one really knew what it was, but it sounded good based on the recipe.

    • Oil, buttermilk, and sour cream — and don’t forget the cream cheese and the fruit! SUPREMELY moist! Can’t even tell you!

      And ironically Ive had 2 comments this week on people making the clafoutis recipe from like 2.5 yrs ago! Maybe the concept is catching on!

  3. I was looking to make something with cream cheese in it last week and I couldn’t decide. This recipe sounds amazing and I like the big chunks of fruit in it! :)

  4. This cake looks just scrumptious, and cherries and mixed berries are such a great combination!

  5. Those cherries and berries in the cake are gorgeous! Like little fruity bombs of goodness; and your cake base – with the cream cheese swirl – looks interesting, I must try it out.

  6. I used to love those Entenmann’s cakes! Of course yours looks WAY better

  7. This looks amazing. Love berries and love cream cheese in baked goods! Just had the best pound cake the other day that tasted so good and turns out the secret ingredient was cream cheese, it adds such a creamy dairy flavor/tang, I imagine with the juicy berries it must be lovely.

  8. I love that you kept the swirls on the larger side. I’ve experienced cream cheese disappearing into the batter before and have learned my lesson. This reminds me of berry & cheese danish but in cake form. YUM!

    • It’s totally a danish in cake form! It’s so moist, it’s practically danish-like! And yes, if you don’t keep the swirls larger, they just disappear into nothing. Not as fun.

  9. What a perfect way to use up that leftover cream cheese! And those juicy fruit surprises are the ABSOLUTE best!

  10. Such a lovely cake, I love the use of cream cheese on the top. creates a cool pattern from the dimples in the cake.

  11. Looks stunning :) I love that it has cream cheese in it!

  12. Swirls make everything better! How pretty is this?!
    Love all the flavors going on!

  13. This looks soft and delicious! Love the huge berry pieces!

  14. You’ve done it again… I know you said you use frozen, but I have a whole bunch of fresh cherries in my fridge… I can’t wait to try this

  15. The colors! This cake is calling my name. I have been wanting to make a good breakfast type cake lately. Carbs are always a good idea.

  16. Those coffee cakes always bring back memories from my childhood! Love this homemade spin on them! All the berries look so pretty!

  17. Cake looks great, pictures look so pretty.. I want to have a tea and cake party now! :)

  18. Gorgeous cheesecake-y mixed berries and cherry breakfast cake, Averie! It looks delish! I am just enamored with your styling and photography here. LOVE all the pink props, too! Do you ever get a chance to work with tart cherries? I’ve been on a major tart cherry kick over at the blog. Anyway, I hope you do get a chance. Tart cherries rock my world. Again, beautiful cake! xo

    • I dont have a whole lot of tart cherries in CA (that I know of) but growing up in MN and being so close to WI where there are TONS, my mom used to can sour cherry jam – SO GOOD!

      The props/food styling in this post was a beast b/c the cream cheese kept glaring and reflecting – so thank you for saying you like them. Means alot! :)

  19. I think the best way to portage anything healthy into one’s body (i.e. fruit) is via cake.

  20. This looks so decadent and I absolutely love the cream cheese swirl. If only I could eat cherries! Maybe I would try it with blueberries but add the cream cheese swirl in. Have fun in Aruba!

  21. I love those cream cheese swirls–kind of like having a little bite of cheesecake with some berry cake! Your cake batter has to be the easiest I’ve seen in a long time–no mixer or melting of this or that, and no worries about dryness with buttermilk, sour cream and oil. I think dryness was often an issue with cake recipes I tried years ago. I also used to like Entenmann’s way back when… but they just don’t even begin to measure up to your creations!!! Most manufactured things just taste “off” to me somehow with all the additives, preservatives and chemical extras.

    • Paula I love love love this cake batter. I have another recipe with it coming, too :) And I know what you said about storebought cakes just tasting a little off (especially after you get used to homemade!)

  22. Gosh, I don’t know what I love most. The juicy fruit or the cream cheese!

  23. I love the looks of this cake. Berries are amazing in baked goods! I love how they become even more juicy and sweet :) This recipe looks easy enough to make on your average day yet fancy enough for a special brunch.Love it!

  24. Oh wow – loving the cherries here and if it’s anything like those darn Entenmann’s cream cheese coffeecakes, I want a slice. I used to love it when my mom brought one of those things home. Such a treat.

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