Blackberry Crumb Cake with Cream Cheese
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.
Equipment
- 9-inch springform pan Essential for clean removal of the delicate layered cake
- 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
Tried this recipe?Let us know how it was!