Blackberry Cream Cheese Coffee Cake
Indulge in the irresistible layers of this Blackberry Cream Cheese Coffee Cake, a delightful combination of tangy cream cheese, juicy blackberries, and a buttery streusel topping. Perfectly moist and tender thanks to buttermilk, this homemade coffee cake features a balance of sweetness and tartness that makes it an ideal treat for breakfast, brunch, or dessert. The addition of a cinnamon-infused streusel lends a touch of warmth and crunch, while the cream cheese layer creates a velvety contrast to the tender cake crumb. Whether made with fresh or frozen blackberries, this easy-to-follow recipe yields a crowd-pleasing dish that’s as beautiful as it is delicious—perfect for gatherings or simply savoring with your morning coffee.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cup unsalted butter, cold and cubed
- 1 cup buttermilk
- 1 whole large egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 1.5 cups blackberries, fresh or frozen
- 0.5 cup brown sugar, packed
- 0.5 cup all-purpose flour (for the streusel)
- 0.25 cup unsalted butter, melted
- 0.5 teaspoons ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 3/4 cup granulated sugar, baking powder, baking soda, and 1/2 teaspoon salt.
Using a pastry cutter or your fingers, cut in 3/4 cup cold cubed butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together 1 cup buttermilk, 1 egg, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and gently mix just until combined. Do not overmix.
Spread two-thirds of the batter into the prepared pan, spreading it evenly.
In a separate bowl, beat together 8 ounces of softened cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Spread the cream cheese mixture evenly over the batter.
Scatter 1 1/2 cups of blackberries evenly over the cream cheese layer.
Dollop the remaining batter over the blackberries and gently spread it out. It’s okay if it doesn’t completely cover the berries.
To make the streusel topping, combine 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/4 cup melted butter, and 1/2 teaspoon ground cinnamon in a small bowl. Mix until crumbly, then sprinkle the streusel evenly over the cake.
Bake the coffee cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before slicing and serving. Enjoy your Blackberry Cream Cheese Coffee Cake warm or at room temperature!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 53.6 g | 20% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 28.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
