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Blackberry Cream Cheese Coffeecake | Creative-Culinary.com

Blackberry Cream Cheese Coffee Cake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 389kcal
Author Creative Culinary


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


  • 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.


Serve warm or at room temperature; refrigerate leftovers.


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