- June 23, 2014 at 7:18 pm #343372
Blackberry Cream Cheese Coffee Cake:
Blackberry Coffee Cake: Preheat oven to 350 degrees F (177 degrees C). Butter a 9 inch (23 cm) spring form pan and line the bottom of the pan with parchment paper.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.
Cream cheese filling: In your electric mixer or food processor, beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until smooth and creamy.
Cake batter: In a separate bowl whisk together the flour, baking powder, and salt.In the bowl of your electric mixer, with the paddle attachment, beat the butter 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, and beat only until combined. Spread the batter onto the bottom, and slightly up the sides, of the prepared pan. Next, spread the cream cheese filling over the cake batter.
Scatter the fresh berries over the filling and top 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 from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
Makes 8 – 10 servings.Streusel Topping:
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces
Cream Cheese Filling:8 ounce package (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (peel)
1 tablespoon all purpose flourCake Batter:
1 cup (130 grams) all purpose flour
1 teaspoon baking powder1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk1 cup (240 ml) fresh blackberries, raspberries or blueberries or 1/2 cup (120 ml) raspberry preserves
- June 28, 2014 at 7:59 am #455043
Now I’m hungry. Can’t wait to try this out.
- June 28, 2014 at 1:00 pm #455027
Thank you for your Blackberry Coffee Cake! I will be making this as of today. I will let you know how it turns out my hubby loves any tpye of a cake with Berries in it!!!May God Bless, auntbea (From Maryland)
- June 28, 2014 at 2:19 pm #455061
This. Looks good would love to try it sometime. Seeing all these recipes with berries makes me want to go pick some.I have no clue where to go.:(
- June 28, 2014 at 6:43 pm #455085
Mmm this looks really good. Thank you.
- June 28, 2014 at 8:41 pm #455094Can not wait to try! Yum
- June 28, 2014 at 10:48 pm #455101
Num-num! And i just got a big bag of fresh frozen blueberries! My mouth is watering!
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