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Blackberry Cream Cheese Coffee Cake
Gorgeous weekend dessert

Blackberry Cream Cheese Coffee Cake

Blackberry Cream Cheese Coffee Cake is a simple and delicious weekend dessert. Make it with fresh or frozen blackberries or other fruit.

Blackberry Cream Cheese Coffee Cake
We were gifted a small blackberry plant for our birthdays a few years ago. It had a lot of leaves and thick roots, but it was small, so we didn’t expect them to grow as much as they did. We now have not one but four large blackberry bushes where the most sweet, juicy, big blackberries grow. We hardly keep up and use most for snacking, smoothies, and desserts. Our go-to blackberry dessert this year is this Blackberry Cream Cheese Coffee Cake. Coffee is not because it has coffee in it; it does not. But it’s perfect to serve with a cup of coffee on slow weekends or summer afternoons.

Delicious Blackberry Cream Cheese Coffee Cake

Mmm, I am repeatedly surprised by how delicious this cake is. When we tested the recipe, we served it to our friends, who all loved it. That's when we knew we also needed to share it with all of you guys. These are the top reasons why you should make it soon:

  • Soft, fruity, delicious Blackberry Coffee Cake made with a generous layer of cream cheese
  • The crunchy almond cinnamon crumble makes it perfectly balanced
  • Even though there are three layers of this cake, you only bake the cake once
  • Feel free to store it in the fridge
  • There are not a lot of active steps, and this recipe is beginner-friendly
  • Kids and adults love it

Feel free to make this cake with other berries. It's delicious with strawberries, blueberries, raspberries and currents. You can also use mixed frozen berries in the recipe - no need for thawing.

Blackberry Cream Cheese Coffee Cake

Blackberry Cream Cheese Coffee Cake

Essential ingredients

In this recipe, you can only find easily accessible ingredients. Here is a little more information about the ingredients used.

Butter - We need room-temperature butter for the cake and cold butter for the crumble. It's essential to get that butter temperature right.

Sugar - In this recipe, we use granulated (white) sugar for the cake, Cream, and crumble. We also use light brown sugar for the crumble to get that subtle caramel flavor. We love using Light Brown Muscovado, but feel free to use your favorite.

Sour Cream - makes the cake soft and moist(er). Substitute with creme fraiche or Greek yogurt.

Vanilla - a small amount of vanilla adds richness and aroma. Use vanilla paste, vanilla extract of seeds from a vanilla pod.

Flour - use all-purpose flour or cake flour for this cake.

Blackberries - use fresh or frozen blackberries. Gently fold them into the cake. If you're using frozen blackberries, do not thaw them; use frozen.

Ground almonds - We used ground almonds in the crumble for a nutty flavor.

preparation of Blackberry Cream Cheese Coffee Cake

preparation of Blackberry Cream Cheese Coffee Cake

preparation of Blackberry Cream Cheese Coffee Cake

How to make Blackberry Cream Cheese Coffee Cake at home

This Blackberry Cream Cheese Coffee Cake is made with three layers. The first layer is a simple cake with blackberries, the second is made with cream cheese, and the third is the crumble. They all work like magic together, and you layer the cake before baking. So after baking, all you do is enjoy. This is what the process of making Blackberry Cream Cheese Coffee Cake looks like:

  1. Cake: Beat the butter and sugar, and gradually add the eggs.
  2. Cake: Stir in the sour Cream and dry ingredients.
  3. Cake: Fold in the blackberries and spread the mixture over the pan.
  4. Cream: Beat the cream cheese with sugar and spread over the cake in the pan.
  5. Crumble: Combine all ingredients for the crumble and sprinkle over the cream cheese.
  6. Bake in the oven until baked and golden brown on top.
  7. Cool to room temperature, then serve.

Blackberry Cream Cheese Coffee Cake

Blackberry Cream Cheese Coffee Cake


We love serving this Blackberry Cream Cheese Coffee Cake the same day, preferably slightly warm, about an hour after baking. However, feel free to store it for later.

Place the Blackberry Coffee Cake in an airtight container. Keep refrigerated for up to 3 days.

Next, try these blackberry recipes


Lets get cooking!

  • serves
    people (26cm / 10-inch)
  • preparation:
  • bake:
  • total time:
    hour 10 minutes


  • preparation

    Place a rack in the middle of the oven and preheat it to 180 °C / 350 °F. Grease a 26 cm (11-inch) springform pan.

  • cake

    Take the butter from the fridge 30 minutes before making the cake to get it to room temperature. Beat the butter and sugar in a bowl until creamy, for about 2 - 3 minutes. Add one egg at a time, beating well after each addition. Add the vanilla paste and sour cream and mix to combine. Add the flour, baking powder, baking soda, and a pinch of salt. Beat to combine, but don't overwork the mixture. Using a spatula, gently stir in the blackberries. Use fresh or frozen (don't thaw beforehand). Spread the batter into the prepared pan and set aside.

  • cream

    Clean the paddle attachment and beat the cream cheese and sugar until creamy and combined. Using your spatula, spread evenly over the cake.

    We love using Philadelphia cream cheese for desserts.
  • crumble

    Add sugars, ground almonds, flour, and cinnamon powder to a bowl. Cut the cold butter into small cubes. Using your fingertips, lightly rub the butter into the mixture to get a sand-like texture, then knead it together to combine. Sprinkle evenly over the cream cheese mixture.

  • bake

    Bake the cake for 55 - 60 minutes or until the crumble on top is golden brown and the cake is baked. Halfway through baking (25 - 30 minutes), place a piece of aluminum foil over the cake to prevent over-browning. Before taking the cake from the oven, insert a toothpick into the cake. It should come out mostly clean (a few traces of cream cheese mixture are okay). Leave the cake to rest for 30 - 60 minutes at room temperature, then cut into slices and serve.


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