Blackberry Cream Cheese Crumb Cake

Soft and buttery blackberry crumb cake with cream cheese filling and brown sugar cinnamon streusel! Recipe on sallysbakingaddiction.com

We’re going to have a lot of fun today! Besides Cinco de Mayo already being one of the most fun days of the year (are you celebrating?), we’re also eating CAKE FOR BREAKFAST.

It’s been far too long since I made crumb cake and when we had visitors the other week, I jumped at the opportunity to make something besides breakfast cookies, breakfast casserole, and/or muffins for our morning meal. And yes, my heart (and tastebuds) turned to crumb cake.

I feel like tastebuds should always turn to crumb cake.

Soft and buttery blackberry crumb cake with cream cheese filling and brown sugar cinnamon streusel! Recipe on sallysbakingaddiction.com

We’re combining two recipes in 1 today. First, we’ll make my old-fashioned sour cream crumb cake. This is the softest, most buttery breakfast cake I’ve ever made. We’re going to skip the cinnamon swirl (sorry! but I promise this gets better!) and add a handful of juicy blackberries. I secretly love throwing blackberries into muffins, quick breads, and cakes because you’re left with magenta polka dotted baked goods. Who doesn’t love that?!?!

The old-fashioned sour cream crumb cake will be the base of the recipe. On top, we’ll take a page out of this strawberries ‘n’ cream crumb cake recipe and add a cream cheese layer and brown sugar cinnamon crumb topping.

So that’s 3 layers to fall in love with!

  1. soft and buttery blackberry cake
  2. sweet cream cheese layer
  3. positively ah-mazing crumb topping

My mouth is actually watering as I type this. And, lucky for me, I’m in public on an airplane. (In Salt Lake City this week!)

How to make blackberry cream cheese crumb cake on sallysbakingaddiction.com

3 layers means 3 bowls. Get everything mixed together then layer it all in. I have a couple important notes about the crumb topping and pan to use before we move on.

Some Crumb Cake Tips

  • Make sure the butter you use in the crumb topping is cold cold cold. The butter for the cake layer should be at room temperature so you can cream it, but the butter for the crumb topping must be cold. Just keep it in the fridge until ready to use in step 5. We’ll cut the butter into the streusel mixture with a pastry blender.
  • Use a 9-inch springform pan. A 10-inch would work as well. Do not use a regular cake pan. The cake will overflow. Do not use an 8-inch springform pan, 9-inch square baking pan, or 9×13 cake pan. The cake will overflow. This cake rises SO HIGH because of the air whipped into the cake batter and cream cheese layer, that 9-inch or 10-inch springform pans are the only options.

Ok so here’s the beautiful blackberry cake layer. Honestly this cake would be incredible on its own, no cream cheese or crumb topping needed.

But let’s not be silly.

How to make blackberry cream cheese crumb cake on sallysbakingaddiction.com

How to make blackberry cream cheese crumb cake on sallysbakingaddiction.com

It’s hard to tell because the cream cheese layer and cake layer are the same color, but the cream cheese layer is right under the crumbs in the above picture.

Because the cake rises so tall in the oven, it will take quite awhile to bake through. We’re talking an hour. The cake also needs to cool completely, which is another few hours. So… this is a wonderful option to bake the night before. Or make it today and freeze it for any upcoming spring brunches. (Mother’s Day! ♥) Freezing instructions in the recipe below!

You’ll get some slices where the crumb topping is extra thick and covers the cream cheese filling and you’ll get other slices with a thick cream cheese layer and fewer crumbs. That’s the beauty of this blackberry cream cheese crumb cake– each slice is a delicious surprise.

Soft and buttery blackberry crumb cake with cream cheese filling and brown sugar cinnamon streusel! Recipe on sallysbakingaddiction.com

Told ya it was a fun day 😉

PS: It looks like a lot of ingredients, but they’re mostly all repeated in each layer.

Blackberry Cream Cheese Crumb Cake

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar, divided
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 1 and 1/3 cups (166g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 heaping cup (125g) fresh or frozen blackberries (do not thaw)
  • one 8-ounce block cream cheese, softened to room temperature

Crumb Topping

  • 1/3 cup (67g) packed dark or light brown sugar
  • 1/2 (62g) cup all-purpose flour
  • 1 and 1/2 teaspoons ground cinnamon
  • 3 Tablespoons (43g) unsalted butter, cold and cubed

Directions:

  1. Preheat oven to 350°F (177°C). Grease and lightly flour a 9 or 10-inch springform pan.
  2. Make the cake: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and 3/4 cup granulated sugar together on high speed until creamy and combined, about 2 minutes. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the flour, baking powder, baking soda, and salt. Turn the mixer on low speed and beat until completely combined. Using a rubber spatula or wooden spoon, fold in the blackberries.
  3. Spread the batter into the prepared pan. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and remaining 1/4 cup granulated sugar together until combined. Spoon and spread over cake batter. It's a thick cream cheese topping, so do your best to spread around. Set aside.
  5. Make the crumb topping: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles pea sized crumbs. Sprinkle evenly over cream cheese layer.
  6. Bake the cake for 60-65 minutes or until it no longer jiggles in the center. A toothpick inserted in the center should come out *mostly* clean. A few moist crumbs are ok. I like to loosely cover the top of the cake with aluminum foil at the 30 minute mark to prevent over-browning.
  7. Allow the cake to cool completely before slicing and serving. I like to place it in the refrigerator after 30 minutes of cooling at room temperature. This speeds things up.
  8. Slice and serve. Store leftovers in the refrigerator.

Make ahead tip: Bake the cake as directed, allow to cool completely, then freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature to serve or you can slightly warm by baking at 300°F (149°C) for 15 minutes. I prefer eating at room temp!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | Glass Mixing Bowls | Pastry BlenderSpringform Pan | Wooden Plate

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Soft and buttery blackberry crumb cake with cream cheese filling and brown sugar cinnamon streusel! Recipe on sallysbakingaddiction.com

71 comments

  1. Oh my gosh! This crumb cake looks sooo good. I love blackberries in my baked goods too. And this cake looks sooo amazing especially with both the cream cheese and a crumb topping. How can I pass them up?

  2. I am all in for any cake for breakfast! Especially if it has “streusel”! Thanks for this beauty.

  3. Oh MY GOD. YES PLEASE.
    This looks like it would be AWESOME with a cup of coffee.
    But frozen blackberries might be hard to come by where I live (I’m in Islamabad, Pakistan.)
    Can I use frozen strawberries? Or is there anything else that would get me a similar flavor? Blueberries are available here (but expensive) should I try those?

  4. Cream cheese, streusel, and berries…a perfect start to a day! Or middle of a day. Or end. Or, okay, just a perfect day 😉 This looks so fabulous! My mom is visiting me this weekend and I’m declaring it Mother’s Day since I won’t see her on the actual day, and I know she’d love this!!!!!!!!!!!! Especially with a lemon glaze…wow! (P.S. I looked at the dresses you posted the other day in your coffee break, and now my sidebar ads are for maternity clothes, haha 😉 That’s what you get, stalking internet, when you think you can get people to buy anything based only on the websites they visit!)

    • Hahaha sorry about those maternity clothes ads 😉
      Also, this cake totally has your name written all over it with the berries!

  5. This looks delicious! Question – for the cake part, how much brown sugar should there be? It’s no listed in the ingredient list. Thanks!

  6. Adding to my list of things I’ve never baked that I need to, bunt cake, tarts, and now crumb cake.  This would be so perfect for a Mothers Day brunch!

  7. Wow, Sally! You’ve outdone yourself again!

  8. Love these flavors! When freezing for later you mentioned reheating in the oven. Is this necessary or can I just thaw, then serve?

  9. OMG I wanna try this out as soon as possible!
    Quick Question – Can I halve the recipe and bake it in a 6inch pan instead? (I don’t have a springform pan, but my 6″ pan is tall)
    Also, Can I substitute the blackberries for blueberries?

    • Good question! I can’t wait to make this but don’t have the right pan 🙁

    • Someone did this with the strawberry crumb cake if you read through the comments on that post 🙂

    • blueberries work! And I’ve never tried halving this particular crumb cake, but I assume there would be no issue. I’m unsure of the bake time in a 6-inch springform, but let me know how it goes!

  10. I just happen to have some blackberries in the freezer! Totally making this for Sunday morning. I have a question – I have reduced fat sour cream in the freezer, is there any way I can sub that for the full fat sour cream? Is there a particular reason for the full fat? Thanks so much Sally! 

    • Full fat = richest, softest, creamiest texture. So, keeping that in mind, you can use light sour cream. Please let me know how it turns out tomorrow morning!

  11. Looks delicious Have you tried this with raspberries?  Will they work?

  12. hey girl- this cake looks amazing! Have a great weekend!

  13. Ah, Sally, I absolutely love crumb cake! I seriously think I’ve made every crumb cake or coffee cake recipe you’ve ever posted or published. It’s always fun to make, has so many layers/textures to its flavour, and like you said – cake for breakfast!? I feel like crumb cakes are always overlooked in the breakfast pastry world, but they’re (in my opinion) better than muffins or even waffles? Blackberries, like crumb bake, are underrated in the baking world. I can’t wait to make this one soon; Spring fruits are started to ripen. Hope you had fun in Salt Like City 😉

    • I think they’re better than waffles and pancakes to be honest– no individual pouring, just batter + bake. Easy and delicious!

  14. I recently made your Strawberries ‘n’ Cream Crumb Cake and it was wonderful! I can’t wait to try this one with sour cream and blackberries, one of my favorite fruits. I plan to make it for my mother for Mother’s Day–I’m sure she will love it 🙂

  15. Sally – what can I substitute for a “pastry blender”.  Don’t have one.

  16. I am absolutely in love with this cake! Blackberries are so good and the cream cheese and crumb topping- to die for!! Making this for Sunday breakfast.☺

  17. What would happen if I used light or fat free cream cheese?

  18. I absolutely love the strawberry n cream cake. I think it’s my favorite thing that I’ve ever baked and I bake a lot 😀   I will have to try this soon. and maybe one with raspberries or blueberries 🙂

  19. I totally want to eat this for breakfast! Blackberries bring back so many good summer memories.

  20. Hi Sally, Can I substitute Blueberries for the blackberries ? Hard to find blackberries here in our neck of the woods. Thank You.

  21. Yum! Making this for Mother’s Day! : )

  22. Wow I never thought of a cheese crumble cake. Looks incredible (:

  23. People are lucky in more ways than one, when coming to visit you!! This cake looks delicious! And I agree….the cream cheese and crumb layer is totally necessary hehehehe. Definitely perfect for Mothers Day! 🙂

  24. Hello Sally,

    Looks delicious and it is great that it works with frozen blackberries. I live in the mountains and collect many wild autumn fruits including blackberries. They are all sat in the freezer now, so a recipe like this is perfect. 

    I bet my frozen blackcurrants, redcurrant or mulberries would work fine too!

    Thanks for sharing.

  25. I have a 8 inch round cake pan with 3 inch sides that holds 12 cups of liquid. The spring form pan listed at end of your recipe holds 9 cups.
    So could I safely use my 8 inch round pan with 3 inch sides? What do you think?

  26. This cake looks so delicious! Love the cream cheese layer 😉 Btw, your photos amaze me! Love the backgrounds and props 😀

  27. This looks fantastic! I might lighten it up a bit with a mix of yogurt and sour cream, though it might not taste as rich. I bet oats in the streusel would provide an interesting textural contrast with the silky cream cheese.

  28. This looks like a delicious brunch recipe. Will have to try it.

  29. Made this for breakfast today and it is absolutely amazing! Thank you so much for sharing such a wonderful recipe. Can’t wait to try it with other berries. The cream cheese layer is the best part. I’m thinking next time I will try adding a little lemon zest and juice to the cream cheese and using blueberries. Fantastic recipe, thank you!

  30. I made this yesterday, it was delicious!! That cream cheese layer……….yum!!

Leave a Reply

Your email address will not be published. Required fields are marked *