I’ve been baking with berries forever. You know, raspberry coconut mousse cake, blueberry lemon icebox cake, strawberry poppy seed cake — the whole gang. But one day, my kids called me out for ALWAYS leaving out the blackberries, and I was like, oh shoot, they’re right!
Later on, my homemade blackberry baking recipes turned out so freakin’ delicious I’m kicking myself for not jumping on them ages ago.
Why Everyone Can’t Stop Talking About This Blackberry Crumble Cake
- The crunchy streusel topping is already jaw-droppingly sweet, and then bam! Cream cheese swoops in with its tangy kick, balancing everything like a dream. And, of course, we throw in some juicy blackberries to give it a fresh summery punch – pure bliss in every bite!
- It’s super easy to whip up at home, whether you’re a baking pro or just starting out. Pair it with your morning coffee or tea, and you’ve got yourself the ultimate breakfast.
- Believe me when I say this cake is the most versatile team player ever. Brunch with friends? Check. Afternoon tea? Absolutely. Potluck or celebration? Works every SINGLE time! Plus, it’s not overly sweet, so you can enjoy it solo or jazz it up with a scoop of vanilla ice cream or some whipped cream.
9 Basic Steps To Make Blackberry Cream Cheese Cake
Step 1.
First, preheat your oven to 350°F (or 177°C) and grease a springform pan. I usually use a 9” or 10” one!
Cake
Step 2.
Grab your mixer — stand or handheld, whichever you have — and whip the butter with ¾ cup of sugar until creamy, about 2 minutes on high. Add the large eggs one at a time at medium speed, mixing thoroughly after each! Toss in the sour cream and vanilla extract, scraping down the bowl’s sides as you go.
Step 3.
Next, mix in the baking soda, baking powder, flour, and salt until smooth (2-3 minutes at low speed). Gently fold in our juicy blackberries; the batter’s gonna be thick, just so you know!
Spread this lovely batter into your greased pan and set it aside for a second.
Cream Cheese Topping
Step 4.
In a clean bowl, beat the full-fat cream cheese with the remaining sugar (about ¼ cup) until smooth and creamy. Spoon the mixture over your cake batter, and don’t stress if it’s thick; just spread it around as best you can!
Crumb Topping
Step 5.
Mix the flour, cinnamon, and brown sugar in another bowl. Cut the cubed butter into the mixture until it looks like little pea-size crumbs (you can use a small fork or your own hands for this!), then sprinkle this magic combo evenly over the cream cheese topping.
Baking
Step 6.
Here comes the final stretch; we’re almost there, my friend!
Pop the blackberry cake in the oven and let it bake for about 60 to 65 minutes. You’ll know it’s ready when the center doesn’t jiggle much — if you stick a small toothpick in, it should be mostly clean when pulled out with just a few crumbs clinging to it.
Around the 30-minute mark, cover the cake loosely with foil to keep its edges from getting too brown.
Step 7.
Once it’s done, let it cool in the pan for 30-40 minutes. Then, carefully remove the pan’s sides to release the cake.
Icing
Step 8.
While our cake is cooling, let’s whip up the icing! Whisk together our icing ingredients (check my recipe below) until smooth. If you want it a bit runnier, add a splash of lemon juice, cream, or milk. No problem!
Step 9.
Drizzle the delicious icing over our still-warm cake, and it will soak in just right. Get ready to slice and serve!
Can’t get enough of blackberries? Try out this blackberry lavender cake recipe!
Notes
1. I personally prefer fresh blackberries for this recipe. Their sweet flavor and vibrant color are to die for, and all my kiddos are obsessed with them! There’s only one small problem: fresh blackberries can be quite pricey, not to mention their rather short shelf life.
So, yep, feel free to use the budget-friendly frozen blackberries instead; you can buy them ANYTIME throughout the year! Better yet, you don’t even need to thaw them completely or drain the excess liquid; a bit of moisture is always welcome in this recipe.
2. Want to take your blackberry flavor to the next level? My favorite trick is simmering the blackberries with a little sugar and cornstarch. Trust me; the cornstarch will thicken the juices released by the berries – there’s no runny-filling disaster!
3. A marble effect works for every cake; this recipe is no exception! I like to add a simple blackberry swirl to the batter every now and then. Let me tell you how to do it:
- After pouring the batter into the pan, reserve about ¼ cup of blackberries.
- Gently swirl the remaining blackberries into the batter with a spoon or knife.
- Dollop the reserved blackberries on top and swirl them in slightly to create a marbled pattern. That’s it!
FAQs
My Cake Isn’t Cooked All The Way Through In The Center. How Can I Fix That?
You don’t have to worry too much about that. A slightly underbaked center is common with these cakes; the lingering heat will continue to cook the center as it cools! Just use my simple toothpick test to check for doneness, and you will be golden.
Can I Use Other Fresh Berries For This Blackberry Cream Cheese Crumb Cake?
Absolutely! As I said, this cake will be a lovely partner for many other sidekicks besides blackberries. Heck, you can even combine strawberries, blueberries, and raspberries all at once to see how it works out!
—Have fun baking with blackberries!
Discover More Unique Cake Recipes:
Blackberry Cream Cheese Cake
Ingredients
Cake
- ½ cup or 8 tbsp softened unsalted butter, room temperature
- 1 cup divided granulated sugar
- 2 eggs room temperature
- 2 tsp pure vanilla extract
- ½ cup sour cream full-fat, room temperature
- 1 ⅓ cups spooned and leveled all-purpose flour
- 1 teaspoon baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 heaping cup frozen blackberries no thawing or fresh blackberries
- 8 ounces softened full-fat brick cream cheese
Crumb Topping
- ⅓ cup packed light or dark brown sugar
- ½ cup spooned and leveled all-purpose flour
- 1 ⅓ tsp ground cinnamon
- 3 tbsp cubed cold, unsalted butter
Icing (Optional)
- ¾ cup confectioners’ sugar
- 1 ½ tbsp heavy cream or milk, or lemon
Instructions
- Preheat your oven to 350°F (or 177°C) and grease a springform pan (9” or 10”)
Cake
- Use a hand or electric mixer to whip the butter with ¾ cup of sugar until creamy (2 minutes at high speed). Add the large eggs one at a time at medium speed, mixing thoroughly after each, then toss in the sour cream and vanilla extract.
- Mix in the baking soda, baking powder, flour, and salt until smooth (2-3 minutes at low speed). Gently fold in the juicy blackberries. Spread the creamy batter into your greased pan and set it aside.
Cream Cheese Topping
- In a clean bowl, beat the full-fat cream cheese with the remaining sugar (about ¼ cup) until smooth. Spoon the mixture over your cake batter.
Crumb Topping
- Mix the flour, cinnamon, and brown sugar in another bowl. Cut the cubed butter into the mixture until it looks like little pea-size crumbs, then sprinkle it evenly over the cream cheese topping.
Baking
- Bake for 60 to 65 minutes until the center doesn’t jiggle much. The small toothpick poked into it should be clean when pulled out with just a few crumbs. After about 30 minutes, cover the cake loosely with foil to keep its edges from getting too brown.
- Let it cool in the pan for 30-40 minutes. Then, carefully remove the pan’s sides to release the cake.
Icing
- Whisk together our icing ingredients until smooth. Add a splash of lemon juice, cream, or milk if you want a bit runnier. Drizzle over the still-warm cake. Enjoy your blackberry cheesecake!
Notes
- Fresh blackberries are ideal for their vibrant color and flavor, but frozen blackberries (no thawing) can also work well.
- Instead of simply adding plump blackberries to the batter, consider making a quick compote by simmering them with a little sugar and cornstarch.
- To create a beautiful marbled effect, reserve some blackberries and swirl them into the batter after it’s poured into the pan.
