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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!
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!
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.
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
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
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
- Preheat oven to 350°F.
- Grease a 9-inch springform pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
- 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.
- Turn mixer to medium speed and add 1 egg at a time, beating well after each addition.
- Beat the vanilla extract and Greek Yogurt into mixer bowl. Scrape down the bowl with a spatula as needed.
- With the mixer on low, add the flour mixture to the mixer bowl. Beat until combined.
- Fold in the blackberries.
- Pour the batter into the prepared 9-inch springform pan. Set aside.
- 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.
- 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.
- 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.
- Cool cake on a wire rack for 30 minutes before removing the sides of the springform pan and slicing and serving.
- 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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