Blackberry Cream Cheese Coffee Cake

Yields 8

Prep Time 20 min

Cook Time 1 hr

Total Time 1 hr 20 mins


    For the Streusel Topping

    • 1/3 cup all purpose flour
    • 1/3 cup granulated white sugar
    • 1 teaspoon ground cinnamon
    • 1/4 cup cold unsalted butter, cut into pieces

    For the Cream Cheese Filling

    • 8 ounce package cream cheese, at room temperature
    • 1/4 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
    • 1/8 teaspoon salt
    • 1/4 cup (4 tablespoons) unsalted butter, room temperature
    • 1/2 cup granulated white sugar
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1/3 cup milk
    • 1 cup fresh blackberries, raspberries or blueberries or 1/2 cup raspberry preserves


    1. 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:

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

    To Make the Cream cheese filling:

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

    To Make the Cake Batter:

    1. In a medium bowl whisk together the flour, baking powder, and salt.
    2. Beat the butter in an electric mixer until smooth and creamy.
    3. Add the sugar and beat until light and fluffy.
    4. Add the egg and vanilla and beat until incorporated.
    5. Add the flour mixture alternately with the milk in 3 portions and beat only until combined.
    6. Spread the batter onto the bottom of the prepared pan.
    7. Evenly pour the cream cheese filling over the cake batter and lightly spread evening over top of the batter.
    8. Scatter the fresh berries over the cream cheese filling and top it all with the streusel.
    9. 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.
    10. 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.
    11. Serve warm or at room temperature.

    Recipe Notes

    Serve warm or at room temperature; refrigerate leftovers.

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