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Blackberry Crumb Cake with Cream Cheese

Blackberry Crumb Cake with Cream Cheese

iamwinfred
A soft, buttery cake studded with juicy blackberries sits under a smooth layer of tangy cream cheese, and the whole thing gets finished with a blanket of cinnamon brown sugar crumbs. This blackberry crumb cake with cream cheese is the kind of bake that turns an ordinary morning into something worth waking up for.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Brunch, Dessert
Cuisine American
Servings 12 slices
Calories 310 kcal

Equipment

  • 9-inch springform pan Essential for clean removal of the delicate layered cake
  • Hand mixer or stand mixer
  • Large mixing bowls
  • Rubber spatula
  • Pastry blender Recommended for perfect pea-sized crumbs
  • Wire cooling rack
  • Measuring cups and spoons
  • Parchment paper
  • Offset spatula
  • Sharp knife For clean slices

Ingredients
  

  • 1/2 cup unsalted butter 113g, softened
  • 3/4 cup granulated sugar 150g
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sour cream 120g, room temperature
  • 1 3/4 cups all-purpose flour 220g
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh blackberries about 6 oz, plus extra for topping
  • 1 tablespoon all-purpose flour for tossing the berries

For the Cream Cheese Layer

  • 8 oz full-fat cream cheese 226g, softened
  • 1/4 cup granulated sugar 50g
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Crumb Topping

  • 3/4 cup all-purpose flour 95g
  • 1/2 cup light brown sugar 100g, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter 85g, cold and cubed

For the Optional Lemon Glaze

  • 1/2 cup powdered sugar 60g
  • 1 to 2 tablespoons fresh lemon juice

Instructions
 

  • Preheat oven to 350°F (177°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  • Beat softened butter and ¾ cup sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, then mix in vanilla and sour cream.
  • Whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing just until combined.
  • Toss blackberries with 1 tablespoon flour, then gently fold them into the batter. Spread evenly into the prepared pan.
  • Beat cream cheese and ¼ cup sugar until smooth. Add egg and vanilla, mixing until no lumps remain.
  • Spoon dollops of cream cheese mixture over the batter and gently spread into an even layer using an offset spatula.
  • Whisk flour, brown sugar, cinnamon, and salt. Cut in cold cubed butter until the mixture resembles coarse, pea-sized crumbs.
  • Sprinkle crumb topping evenly over the cream cheese layer. Scatter extra blackberries on top for visual appeal.
  • Bake for 55-65 minutes. Tent with foil at the 40-minute mark if browning too quickly. Cake is done when center no longer jiggles.
  • Cool in the pan for 30 minutes before releasing the springform sides. If using glaze, whisk powdered sugar and lemon juice and drizzle over the warm cake.

Notes

  • Use room temperature ingredients – cold cream cheese or eggs will not blend smoothly and can leave lumps in the batter.
  • Toss berries in flour – this simple step keeps the blackberries suspended in the batter instead of sinking to the bottom.
  • Keep the butter cold for the crumb topping – cold butter is what creates those craggy, crisp crumbs instead of a flat, greasy layer.
  • Do not rush the cooling time – slicing too early can cause the cream cheese layer to ooze out.
  • Tent with foil if needed – this protects the top from over browning while the center finishes baking.
  • Store leftover cake in an airtight container in the refrigerator for up to 4 days.
  • Wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
  • Thaw frozen slices overnight in the refrigerator before serving.
  • Reheat a slice in the microwave for 10-15 seconds to soften the crumb topping and cake.
  • Frozen blackberries work well – do not thaw them first, just toss them in flour while still frozen.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 190mgPotassium: 120mgFiber: 2gSugar: 24gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 8mg
Keyword berry crumb cake, blackberry crumb cake, blackberry dessert, cream cheese coffee cake, springform pan cake
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