Blackberry Cream Cheese Coffee Cake

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!




  • 1 1/3 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

  • 1/3 cup packed brown sugar
  • ½ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ cup butter unsalted butter, cold and cubed


  • 1 cup powdered sugar
  • 2 tablespoons lemon juice


  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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