Blackberry Cream Cheese Coffee Cake is a delightful treat that perfectly combines the rich flavors of cream cheese and the tart sweetness of blackberries. As I take a bite, I am instantly transported to cozy mornings spent with family, where the aroma of freshly baked goods fills the air. This recipe has its roots in traditional coffee cakes, which have been enjoyed for generations, often served alongside a warm cup of coffee during leisurely gatherings. What I love most about this Blackberry Cream Cheese Coffee Cake is its incredible texture; the creamy filling contrasts beautifully with the tender cake and juicy berries, creating a harmonious blend that is simply irresistible. Not only is it a feast for the taste buds, but its also a convenient option for brunches or afternoon tea, making it a beloved choice for many. Join me as we dive into this scrumptious recipe that is sure to become a favorite in your home!
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Blackberry Topping:
- 2 cups fresh blackberries (or frozen, thawed and drained)
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 teaspoon cinnamon
Preparing the Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will ensure that your coffee cake comes out easily after baking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial as it helps to evenly distribute the leavening agents throughout the flour.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. This process incorporates air into the batter, giving your cake a nice rise.
- Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract. Make sure everything is well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined; be careful not to overmix, as this can lead to a dense cake.
Preparing the Cream Cheese Filling
- In a separate bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. You can use the same mixer; just make sure to scrape down the sides of the bowl.
- Add the egg and vanilla extract to the cream cheese mixture, and mix until fully incorporated. This filling will add a rich, creamy layer to your coffee cake.
Preparing the Blackberry Topping
- In a small bowl, combine the blackberries, granulated sugar, and lemon juice. Gently toss the blackberries to coat them evenly. The sugar will help to draw out the juices from the blackberries, creating a delicious topping.
Preparing the Crumb Topping
- In another bowl, mix together the flour, brown sugar, melted butter, and cinnamon until crumbly. You can use a fork or your fingers to combine the ingredients. This crumb topping will add a delightful crunch to your coffee cake.
Assembling the Coffee Cake
- Spread half of the batter into the prepared baking pan, smoothing it out evenly with a spatula. This will be the base layer of your cake.
- Carefully spread the cream cheese filling over the batter, making sure to leave a small border around the edges. This will help prevent the filling from leaking out during baking.
- Next, sprinkle the blackberry mixture evenly over the cream cheese filling. The blackberries will add a burst of flavor and color to your cake.
- Top with the remaining batter, dolloping it over the blackberries and gently spreading it out. Its okay if some of the blackberries peek through; it adds to
Conclusion:
In summary, this Blackberry Cream Cheese Coffee Cake is an absolute must-try for anyone looking to elevate their baking game. The combination of tangy blackberries and rich cream cheese creates a delightful contrast that will have your taste buds dancing with joy. Whether you’re serving it at a brunch gathering, enjoying a slice with your morning coffee, or treating yourself to a sweet afternoon snack, this cake is sure to impress. For a fun twist, consider adding a sprinkle of lemon zest to the cream cheese mixture for a refreshing citrus kick, or swap out the blackberries for your favorite seasonal fruit like raspberries or blueberries. You can also experiment with different nuts or a crumb topping for added texture. The possibilities are endless! I encourage you to give this Blackberry Cream Cheese Coffee Cake a try and share your experience with friends and family. I would love to hear how it turns out for you! Dont forget to snap a picture and tag me on social media so we can celebrate your baking success together. Happy baking! Print
Blackberry Cream Cheese Coffee Cake: A Deliciously Moist Recipe to Savor
- Total Time: 70 minutes
- Yield: 12 servings
Description
This delightful Blackberry Cream Cheese Coffee Cake features a moist and fluffy cake layered with a rich cream cheese filling, topped with fresh blackberries and a crunchy crumb topping. Perfect for breakfast or dessert!
Ingredients
- Blackberries
- Cream cheese
- Flour
- Sugar
- Eggs
- Butter
- Baking powder
- Salt
- Almond extract (optional)
Instructions
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- The top should be golden brown and the cake should spring back when lightly pressed.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
- Then, transfer it to a wire rack to cool completely.
Notes
- For a richer flavor, you can add a teaspoon of almond extract to the cake batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Feel free to substitute blackberries with other berries like blueberries or raspberries if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
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