Blackberry Cream Cheese Coffee Cake

Blackberry Cream Cheese Coffee Cake is a delicious light buttery lemon coffee cake with a heavenly blackberry studded cream cheese filling and topped with a crunchy vanilla lemon almond topping.

It's a favorite in our house for dessert with a scoop of vanilla ice cream or for brunch as is.

We love this amazing Blackberry Cream Cheese Coffee Cake recipe.

Let me tell you the best coffee cake ever. All I heard at the dinner table was mmm..ohh..mmm!

We ate half last night and then my husband and I fought over the remaining coffee cake this morning.

The blackberries with the cream cheese definitely rounded out the flavors well. Colt even said not to ever change a thing on this recipe, the way it is. 

I will be posting more blackberry ideas in the next few weeks, as we have been picking away like crazy and I love blackberries.

Preheat oven to 350 degrees.

For the topping mix together in a small bowl:

• 1/4 cup Granulated Sugar
• 1 teaspoon Finely Grated Lemon Zest

Mix until sugar becomes fragrant like the lemon zest.

Mix in: 

• 1/2 cup Sliced Almonds
• 1 teaspoon Pure Vanilla Extract

 Stir until well combined to infuse the almonds and sugar. Set aside.

To make the Coffee Cake grease a 10 inch tube pan with butter. 

In a mixing bowl beat together:

• 10 tablespoons Butter, Cold
• 1 cup plus 2 tablespoons Granulated Sugar
• 2 teaspoons Lemon Zest

Beat on medium speed until light and fluffy about 3 minutes. Scrape down sides of bowl as needed.

Add 4 whole Eggs 1 at a time beating well until no longer visible between each addition. 

Scraped down sides of bowl between additions, until all eggs have been added.

Add 1 tablespoon Pure Vanilla Extract and mix until incorporated.

Mix together in a medium size bowl:

• 2 1/4 cup Sifted All-Purpose Flour
• 1 1/8 teaspoon Baking Soda
• 1 1/8 teaspoon Baking Powder
• 1 teaspoon Salt 

 

Add 1/3 of the flour mixture to the mixer. Mix until well incorporated about 10 seconds.

Add half of 1 1/4 cup  Sour Cream or Plain Greek Yogurt. Mix again until well incorporated about 10 seconds. 

Repeat with remaining flour and sour cream, ending with last 1/3 of flour mixture.

Remove a heaping 1 1/4 cups of batter from bowl and set aside.

Scrape remaining batter into buttered tube pan. 

Add to bowl without cleaning:

• 8 ounces Cream Cheese
• 1/4 cup Granulated Sugar
• 4 teaspoons Fresh Squeezed Lemon Juice
• 1 tablespoon Pure Vanilla Extract

Mix well on medium until smooth.

Spoon cream cheese filling over the top of cake leaving a inch from the edge of the pan.

Top evenly with the blackberries.

Cover with 1 1/4 cups remaining Coffee Cake batter.

Use a butter knife and swirl batter in a figure 8 motion only once around pan, avoid the edge, and bottom of pan. 

Tap pan 4 times to dislodge any air bubbles.

Top with the Lemon Almond Sugar Topping and press down to help adhere to the cake.

Ready for the oven. Bake about 45-50 minutes. 

Cake is done when a knife or tooth pick  inserted into the cake comes out clean. Be careful filling will stick to the knife or tooth pick so please take note, if the cake is not sticky it is done. Mine took 50 minutes.

Allow to cool in the pan for about an hour on a cooling rack.

After an hour invert on a plate and gently remove from pan. Gently invert again onto a wire cooling rack. 

Cool until room temperature about 2 hours.

I hope you enjoy Blackberry Cream Cheese Coffee Cake as much as we do!

When storing cover and refrigerate. Let me tell you it was as delicious cold for breakfast as when it was room temperature.

You might also love these other Coffee Cake Recipes:

• Cherry Cream Cheese Coffee Cake
• Apple Coffee Cake with Cinnamon Brown Sugar Crumb
• Blueberry Coffee Cake
• Strawberry Rhubarb Coffee Cake
• Cranberry Orange Coffee Cake

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American

Yield: 12

Author: Serena Bakes Simply From Scratch

Blackberry Cream Cheese Coffee Cake

Blackberry Cream Cheese Coffee Cake is a delicious Coffee Cake recipe with a blackberry cream cheese filling covered with a crunchy sugar lemon vanilla almond topping that is perfect for brunch or dessert.

Prep time: 25 MinCook time: 50 MinInactive time: 2 HourTotal time: 3 H & 15 M

Ingredients

Sugar Lemon Vanilla Almond Topping

• 1/4 cup Granulated Sugar
• 1 teaspoon Lemon Zest, Finely Grated
• 1/2 cup Sliced Almonds
• 1 teaspoon Pure Vanilla Extract

Coffee Cake Batter

• 10 tablespoons Butter, Softened Plus More For Greasing
• 1 cup + 2 tablespoons Granulated Sugar
• 2 teaspoons Lemon Zest
• 4 whole Eggs
• 1 tablespoon Pure Vanilla Extract
• 2 1/4 cup All-Purpose Flour, Sifted
• 1 1/8 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 1/4 cup Sour Cream Or Greek Yogurt

Blackberry Cream Cheese Filling

• 8 ounces Neufchatel Cream Cheese or Regular
• 1 teaspoon Real Vanilla Extract
• 4 teaspoons Fresh Juice from Lemon
• 1/4 cup Sugar
• 1 cup Blackberries, Washed Well (Fresh or Frozen)

Instructions

1. Preheat oven to 350 degrees F and make sure oven rack is in middle position. Grease 10 inch tube pan with butter.

Sugar Lemon Vanilla Almond Topping

1. Combine sugar, zest and almonds. Mix well until sugar is fragrant.
2. Drizzle vanilla over the top and mix until well incorporated.

Coffee Cake Batter

1. Beat together butter, sugar and lemon zest.
2. Mix on medium until light and fluffy about 3 minutes. Scraping down the sides and bottom of the bowl with a rubber spatula about mid way through mixing.
3. Add eggs 1 at a time beating well until no longer visible.
4. Scrape down sides and bottom of bowl between egg additions. Add vanilla and mix until incorporated.
5. In a bowl mix flour, baking soda, baking powder and salt.
6. Add 1/3 flour mixture and mix until full incorporated, scraping down sides of bowl as needed. Then add 1/2 of sour cream, mix until fully incorporated, scraping down sides of bowl as needed. Repeat ending with flour.
7. Remove 1 1/4 cups of cake batter and set aside.
8. Fill tube pan with remaining cake batter and scrape down sides of bowl.

Blackberry Cream Cheese Filling

1. In mixing bowl with paddle attachment add cream cheese, vanilla and lemon juice. Mix on medium speed until smooth.
2. Take cream cheese filling and evenly spoon filling over cake batter. Keep filling 1 inch away from the edge of the pan. Smooth top of filling.
3. Sprinkle blackberries evenly over the top.
4. Cover with remaining 1 1/4 cups cake batter and smooth top.
5. With butter knife gently swirl cake batter in a figure 8 motion, being careful not to touch the bottom or the sides of the pan.
6. Firmly tap pan on the counter 4 times to dislodge air bubbles.
7. Sprinkle with topping mixture and press into cake to adhere.
8. Bake cake 45 to 50 minutes until top is golden and cake is firm. A knife or tooth pick will come out clean when inserted into center cake ( be careful not to insert into filling).
9. Cool cake in pan on cooling rack for 1 hour.
10. Gently invert cake onto a plate. Remove from pan, place wire rack on top of cake and invert topping side up.
11. Cool to room temperature.
12. When storing store cake covered in the refrigerator.

Nutrition Facts

Calories

440.63

Fat

22.72 g

Sat. Fat

10.72 g

Carbs

50.39 g

Fiber

2.55 g

Net carbs

47.84 g

Sugar

29.76 g

Protein

9.96 g

Sodium

460.25 mg

Cholesterol

99.77 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2013 Serena Bakes Simply From Scratch

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