Blackberry Cream Cheese Coffee Cake

Blackberry Cream Cheese Coffeecake

portlands-palate I simply love regional and Junior League cookbooks; of course my favorites are those from Denver and St. Louis (my hometown) but over the years I’ve collected books from other cities too and seldom do the recipes disappoint. They are, after all, a collection of what someone has deemed the best to represent what a city and the cooks in it have to offer with many of them coming from either popular restaurants or the homes of people who basically entertain for a living.

A favorite has always been Portland’s Palate: A Collection of Recipes from the City of Roses published in 2002. The book definitely takes advantage of the fruits and vegetables that are available throughout the year and I can count on it when I want to make something with seafood with my favorites including the crab dip and clam chowder. Still, this Blackberry Cream Cheese Coffee Cake has always been my one tried and true favorite.

The original recipe includes sour cream but unfortunately I did not have any in the house last week when an abundance of blackberries made their way to my kitchen so I’ve punted and made a few revisions and I have to say it was just as amazing; as a matter of fact the change was so good I might just make it permanent. I always have milk on hand. Sour cream? Not so much!

Blackberry Cream Cheese Coffeecake

While the original recipe calls for blackberries and I admit I just LOVE them, I’ve also used raspberries and blueberries with equal success and it’s a wonderful treat for breakfast or brunch.

This Blackberry and Cream Cheese Coffeecake and some excellent coffee? Perfect morning fare for you and friends. Or just you.

Blackberry Cream Cheese Coffeecake | Creative-Culinary.com
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Blackberry Cream Cheese Coffee Cake

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 8
Calories: 389kcal
Author: Creative Culinary

Ingredients

For the Streusel Topping:

  • cup all purpose flour
  • cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup cold unsalted butter cut into pieces

For the Cream Cheese Filling:

  • 8 ounce package cream cheese at room temperature
  • ¼ cup granulated white sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon grated lemon zest
  • 1 tablespoon all purpose flour

For the Cake Batter:

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • teaspoon salt
  • ¼ cup 4 tablespoons unsalted butter, room temperature
  • ½ cup granulated white sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • cup milk
  • 1 cup fresh blackberries raspberries or blueberries or 1/2 cup raspberry preserves

Instructions

  • Preheat oven to 350 degrees F. Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper.

To Make the Streusel Topping:

  • In a large bowl, mix together the flour, sugar, and ground cinnamon.
  • Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.

To Make the Cream cheese filling:

  • In your electric mixer or food processor, beat the cream cheese until creamy and smooth.
  • Add the remainder of the filling ingredients and beat until smooth and creamy.

To Make the Cake Batter:

  • In a medium bowl whisk together the flour, baking powder, and salt.
  • Beat the butter in an electric mixer until smooth and creamy.
  • Add the sugar and beat until light and fluffy.
  • Add the egg and vanilla and beat until incorporated.
  • Add the flour mixture alternately with the milk in 3 portions and beat only until combined.
  • Spread the batter onto the bottom of the prepared pan.
  • Evenly pour the cream cheese filling over the cake batter and lightly spread evening over top of the batter.
  • Scatter the fresh berries over the cream cheese filling and top it all with the streusel.
  • Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean.
  • Remove the cake from oven and place on a wire rack to cool slightly. Run a knife around the outer edge of the pan and remove the sides.
  • Serve warm or at room temperature.

Notes

Serve warm or at room temperature; refrigerate leftovers.

Nutrition

Calories: 389kcal | Carbohydrates: 37g | Protein: 8g | Fat: 23g

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85 Comments

  1. I love a great coffeecake. I always take turns baking for our Bible class on Sunday mornings and this cake looks divine. What pan gives it that adorable shape? I am making it today! I will let you know how it turned out, but how can I miss with butter, creamcheese and berries? Yummy. I am also entering your coffeemaker contest. I don’t drink coffee, but my girls are coffee fiends and they make fun of my 80’s coffee pot.

    1. I hope everyone enjoyed it Joan. My pan is just this scalloped one that I found when I could not locate my springform; a recent move has me still looking for lots of things!

  2. DOUBLE YUMMY! TO YOU AND YOUR COFFEE MAKER. ENJOYED COFFEE FROM YOUR COFFEE MAKER AT A FRIENDS HOME. I LIKE COFFEE WITH SUGAR FREE CREAMER, OR DAIRY CREAM. YOUR COFFEE MAKER MAKES AVERAGE COFFEE GROUNDS TASTE LIKE GOURMET COFFEE BETTER THAN STARBUCKS. AMAZING!!! PLEASE PICK ME TO WIN. I WILL BLAB IT FROM THE HOUSE TOPS

    1. Aw sorry the contest is over and a winner was picked…I need to go get that info on the post now don’t I? It is a great coffee maker though so love that you have confirmed that!

  3. Sorry for the late comment, Barb, just back from a week in PA and catching up on emails and blog posts. This coffee cake should win awards for the BEST coffee cake baked in Colorado in a long time. I was lucky to have a slice and can’t believe I didn’t take you up on the offer to take some home with me. Oh yes, I know why I didn’t…I would have eaten it all on the way home then felt guilty that there would have been nothing left to share with my son! It was wonderful!!!

    1. Aw thanks Holly; I’m just glad you were here to share it with me! Hope you had a great time but bet you wish email would just stop when you’re away!

  4. Some would say that I like a little coffee with my cream and sugar. I wouldn’t disagree with them.

  5. drink both Hot and Iced Coffee with mild and flavored creamer -that coffeecake looks perfect to have with a cup of coffee

  6. I like my coffe hot, with the works!

    I also am getting ready to make your coffee cake. It looks splendid!

  7. Yum! I want to bake the blackberry cake right now- but alas, no cream cheese in the house:-( it will have to wait until tomorrow! It looks and sounds delicious!

    1. A comment from my niece??? Well hello…and come back! Wish the kids were here right now; I just made two big pans of something I created; S’Mores Rice Krispie Treats. Now I need eaters. 🙂

  8. My grandma used one of those old-timey aluminum drip coffeemakers and she made her coffee strong. Depending on the time of day I stopped in for my daily chat, that coffee could have doubled in strength. She used to joke that it may have gotten to the point where the spoon would stand up in it by itself. LOL

    No matter, she would pour me a cup of the darkest coffee ever, in her small delicate china cups and we’d share our stories. Today I like a light french vanilla coffee every morning but there are times when I make a pot just like hers and add heavy cream and two teaspoons of sugar, in remembrance. 🙂

  9. I enjoy my coffee (dark or medium roast!) a few ways, sometimes with cream, 2% milk, or vanilla almond milk and occasionally with a dash of coconut sugar. Hoping to win the iCoffee coffeemaker, woot woot! 🙂

    1. Adding my comments on Facebook & Twitter in hopes of winning the iCoffee coffeemaker, woot woot!

  10. this recipe looks fantastic, my husband loves blackberries and I definitely will try it.

  11. Love the pan that that coffee cake was baked in! Very, very pretty! And I bet mighty tasty. As for coffee, if I’m drinking it I like it with milk and sweetner. Manservant likes it any way he can get it. Of course, the best part of this post was hearing how well the pot pours! I am tired of cleaning up coffee drips all over my kitchen that are made by someone whose name is better left unsaid!

    1. Well I discovered that pan when I could not find my springform one and I’m glad I did; sort of forgot I had it! I need to use it more often huh?

  12. I like my coffee with warm frothed milk and about a half tsp. of palm sugar or raw sugar.

  13. This has got to be one of the most beautiful coffee cakes I have ever seen, Barbara! It’s stunningly glazed, golden and beautifully studded with fresh fruit. Definitely beautiful with a cup of coffee (I’ve never heard of the iCoffee but it sounds very convenient!). Love the scalloped edges of your pan – very pretty for an afternoon tea gathering! xx

  14. Consistent Coffee–what a refreshing change this would be in my kitchen, and I’ll take mine with half-n-half…Beauty of a cake.

  15. What an absolutely delicious sounding coffee cake! And even more than the coffee cake, I want to see the pan you baked it in. Love the shape and I’m quite sure I’ve never seen a pan shaped like that. Oh, and I take my coffee sweet and blonde 🙂 Wouldn’t you know.

  16. The iCoffee isn’t available in Australia, drat. It sounds like just what I’d love to own. I looked and I can order one from the US but our power is 240v so that’s not going to work.

    I’ll have to settle for this gorgeous, drop-dead coffee cake along with a cup of tea. Unless you carry any influence with the Remington people? 🙂

  17. That cake looks divine.

    I like my coffee with milk and a touch of sugar. I like a little foamed milk on top, but I’m usually too lazy to do it.

  18. That looks just lovely and delicious. Our blackberry season here will not arrive until sometime in August. I enjoy my coffee just black…..on ‘special’ occasions, like having a nice dessert like yours I will add some decadent cream to the coffee. That coffee maker would be fabulous on my kitchen counter! 🙂

  19. Oh boy… I am drooling! I am totally going to make this for my hubby for Father’s Day! Thank you!. Shared on FB and Twitter. I like my coffee with cream and sugar. Thank you for the chance to win this awesome coffee maker! xoxo 🙂

  20. The photo of the coffee cake is beautiful! Will try making it using some delicious peaches I have right now, add some ginger and cardamom to the cake batter, and replace the icing on top with a light sprinkle of powdered sugar. The recommended cookbook, ‘Portland’s Palate’ sounds wonderful, too. My favorite way to drink coffee is an iced nonfat Hazelnut Latte with a dash of cinnamon and nutmeg – very refreshing!

  21. I like to make my own latte in the morning to start the day off right using Godiva brand coffee in Hazelnut or Belgian Chocolate flavors (sometimes I mix both together) and a little hand-held milk frother to whip nonfat milk with a dash of cinnamon and nutmeg on top. My French press is small and old so I’m hoping I can win this good looking coffee brewing machine.

  22. Barbara, What a great realization to discover the brew of the iCoffee enhanced the result of the beans you use. Truth? I may not have noticed the coffee as much, especially if a slice of this glorious coffee cake was in front of me. Nice work!

  23. What a great coffee cake! I like blackberries in anything. Although I love coffee (black for me, please) I rarely drink it — Mrs K R is allergic to it (weird, I know; she’s bummed because she loves its flavor, and can tolerate it in baked goods or ice cream) so we do tea instead. We do have an old coffee maker (Mr Coffee!) for times we we have people over, however. Although it produces so-so coffee, IMO. Anyway, fun post — thanks.

  24. Sounds yummy!! I will make it and have some with a cup of black coffee. I don’t need any additives.

    1. Your comment made me chuckle. My brother would always tease me about ‘liking a bit of coffee with my cream’ all the while putting about 6 teaspoons of sugar into his; that I always did think of as an additive! 🙂

      1. What more could you ask for…A nice hot cup of coffee with cream and sugar along side a piece of the Blackberry Cream Cheese Coffee Cake….

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