Blackberry Cream Cheese Crumb Cake
Mar 03, 2024 08:26 AM
This blackberry crumb cake features a blackberry-studded buttery breakfast cake, smooth cream cheese layer, and cinnamon brown sugar crumble topping. Lemon or vanilla icing finishes it off to make an impressive (and sweet!) breakfast coffee cake.
Blackberry cream cheese crumb cake is, simply put, an unforgettable breakfast treat. I’ve made it more often than any other indulgent breakfast cake. (And I love a good crumb cake!) In the winter, I swap blackberries for cranberries. Sometimes I use raspberries, blueberries, or strawberries instead. You can skip the fruit, add chocolate chips, nuts, or raisins or leave plain.
No matter how I prepare it, it’s a constant and dependable recipe that makes any morning feel and taste like success!
Ingredients:
Cake
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar, divided
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 1 and 1/3 cups (166g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 heaping cup (125g) fresh or frozen blackberries (do not thaw)
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
Crumb Topping
- 1/3 cup (67g) packed dark or light brown sugar
- 1/2 cup (63g) all-purpose flour
- 1 and 1/2 teaspoons ground cinnamon
- 3 Tablespoons (43g) unsalted butter, cold and cubed
Optional Icing
- 3/4 cup (90g) confectioners’ sugar
- 1 and 1/2 Tablespoons (22ml) milk, heavy cream, or lemon juice
- 1/2 teaspoon pure vanilla extract (skip if using lemon juice)
Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
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