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Breakfast

Blackberry Cream Cheese Coffee Cake

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A buttery blackberry cake, layered with tangy cream cheese and topped with a cinnamon brown sugar streusel – this Blackberry Cream Cheese Coffee Cake is guaranteed to be a favorite!

Blackberry Cream Cheese Coffee Cake

Cake for breakfast is always a good idea. Especially when it’s this Blackberry Cream Cheese Coffee Cake. It’s a delectable way to start the day. This coffee cake is full of flavor. Starting with a buttery blackberry cake, layered with a tangy cream cheese filling and topped with a cinnamon brown sugar streusel topping that is drizzled with a sweet lemon icing and a scattering of fresh blackberries. Whoa. That was a mouthful. But there is no better way to describe the most perfect coffee cake you’re ever going to taste!

Blackberry Coffee Cake with Streusel Topping

I promise you’ll love this cream cheese coffee cake as much as I do! It’s perfect for serving at a brunch, family meal, or on a slow Sunday morning. If you have leftovers (which you probably won’t because this cake is that good), it’s the perfect start to a Monday morning with a hot cup of coffee.

We have about a three-week window to pick blackberries around the farm every summer. We have blackberry bushes along every creek and fence line. And for a couple weeks towards the end of summer, you can smell the sweet berries in the air. It’s one of our favorite times of the year. I came up with a Blackberry Cream Cheese Coffee Cake idea because I had to use up some items in my fridge: cream cheese and Greek yogurt. It just so happened to be blackberry season.

Coffee Cake Made with Greek Yogurt

While a traditional coffee cake uses sour cream, I didn’t have any on hand. So I used a full-fat plain Greek yogurt and I like the extra tang it provided to the cake. I think it complements the freshly picked blackberries very well. I actually like the tangy flavor better than had I used sour cream, and I think you will too. This cream cheese coffee cake is packed with flavor. It’s the perfect combination of sweet and tart, soft and crunchy – topped off with a simple lemon glaze.

If you like this recipe, be sure to check out some of my other favorite breakfast recipes: Spiced Pear Waffles, Overnight Blueberry Baked French Toast and Pear Pecan Muffins with Oat Pecan Crumble.

Blackberry Cream Cheese Coffee Cake
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Blackberry Cream Cheese Coffee Cake

Blackberry Cream Cheese Coffee Cake
Print Recipe

A buttery blackberry cake, layered with tangy cream cheese and topped with a cinnamon brown sugar streusel – this Blackberry Cream Cheese Coffee Cake is guaranteed to be a favorite!

  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Cake

  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • ½ cup granulated sugar, divided
  • ½ cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup full-fat Greek yogurt
  • 1 cup fresh blackberries, plus more for topping
  • one 8-ounce block full-fat cream cheese, softened

Crumb Topping

  • ⅓ cup packed brown sugar
  • ½ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ cup butter unsalted butter, cold and cubed

Icing

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions

  1. Preheat oven to 350°F.
  2. Grease a 9-inch springform pan.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
  4. In a bowl of a stand mixer fitted with a paddle attachment, beat the butter and ¼ cup granulated sugar and ½ cup packed brown sugar together on high speed until creamy and combined, about 2 minutes.
  5. Turn mixer to medium speed and add 1 egg at a time, beating well after each addition.
  6. Beat the vanilla extract and Greek Yogurt into mixer bowl. Scrape down the bowl with a spatula as needed.
  7. With the mixer on low, add the flour mixture to the mixer bowl. Beat until combined.
  8. Fold in the blackberries.
  9. Pour the batter into the prepared 9-inch springform pan. Set aside.
  10. Beat the cream cheese and remaining ¼ cup granulated sugar in a bowl of a stand mixer together until creamy. Pour and spread over cake batter.
  11. To make the topping, combine the brown sugar, flour, and cinnamon in a medium bowl. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Sprinkle topping over cream cheese layer.
  12. Bake for 60-65 minutes or until it no longer jiggles in the center. At the 30-minute mark, tent a piece of aluminum foil over cake to prevent browning. An inserted toothpick should come out with a few moist crumbs, or mostly clean.
  13. Cool cake on a wire rack for 30 minutes before removing the sides of the springform pan and slicing and serving.
  14. To make the icing, whisk together powdered sugar and lemon juice in a small bowl. Drizzle over cake. Scatter additional fresh black berries on top of cake if desired.

Keywords: coffee cake, cream cheese, blackberry

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We live on a farm in Northern California where we enjoy a hard day’s work, home cooked meals and preserving the past. Oh yeah, we’re building a new (old) Farmhouse too! I created this blog as a way to journal our Farmhouse build and collect our family-favorite recipes. To learn more about us, click here.

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Shannon | Home Sweet Farm Home
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