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!

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© 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

93 Comments

Comments

  1. Karly on May 9, 2017 at 12:04 pm

    Um, yeah, I’m gonna need all this deliciousness up in my life ASAP. Cannot get over how good this looks!

  2. Bethany on May 9, 2017 at 12:32 pm

    This cake looks AMAZING!!

  3. Laura | Tutti Dolci on May 10, 2017 at 12:02 am

    Just gorgeous! Love the blackberries and that crumb topping is everything! 🙂

  4. Pooja Singh on May 11, 2017 at 1:38 am

    ohhhh God ! Crumb Cake looking so crunchy………& thanks for provide tips & recipe for Crumb Cake .

  5. Tiff on May 12, 2017 at 6:23 pm

    Made this with fresh strawberries, blueberries and blackberries- so good! Definitely going to be making this A LOT during berry season.
    I used a 9×13 pan (we’re moving next week and I already packed half my kitchen) and it came just to the top, didn’t overflow or anything. Took about 35 minutes to bake.

    • Sally on May 13, 2017 at 8:30 am

      Perfect! Thanks for reporting back.

  6. Jenna on May 13, 2017 at 1:13 am

    Could I use rhubarb instead of the blackberries? The cake looks delicious, but I want to use up some extra rhubarb I have.

    • Sally on May 13, 2017 at 8:24 am

      Absolutely

  7. Julie G on May 13, 2017 at 9:17 am

    I made this crumb cake this morning and substituted blueberries instead of blackberries. What a beautiful cake!  Giving 1/2 to my Mom and keeping the other 1/2 for my family. Will definitely make this again. 

  8. Dani B on May 15, 2017 at 2:58 pm

    Made this for Mother’s Day! I love how the blackberries stayed so juicy and changed into a beautiful deep red. The cream cheese layer adds the perfect richness to this cake.

    • Sally on May 15, 2017 at 7:10 pm

      so glad you loved it!

  9. Sandy on May 17, 2017 at 4:07 pm

    I have now made this 8 times (in the last week!) and to say it has been a hit is a massive understatement…virtually everyone has told me never to make anything else!  HOWEVER…am I the only one from whom the baking time is much closer to 1 1/2 hours…  I bake ALL THE TIME so it’s not my oven, as it’s the only item that takes LONGER to bake rather than less time to bake like most of my other cakes, cookies, bars, muffins, etc…  I go through about a thousand toothpicks trying to determine when it’s done.  Anybody have any suggestions!?!?!  

    • Sally on May 18, 2017 at 10:51 am

      I’m so glad you love it! I wouldn’t be worried that your cake is taking much longer. Especially if it tastes delicious! This cake is incredibly thick.

      • Sandy on May 18, 2017 at 12:51 pm

        Thanks…I am constantly worried about overbaking everything…to me the easiest way to take a marvelous recipe to inedible.  



  10. Sandy on May 17, 2017 at 4:10 pm

    Also forgot to mention that I’ve also done four half portion sizes using 6 inch spring forms…perfect personal pan size…:-)))

  11. MaryAnn on May 23, 2017 at 10:17 am

    Hi Sally! I’d like to make this in a loaf pan… if I divider the batter evenly between two loaf pans, would it be okay? Or should I use three loaf pans?

    • Sally on May 23, 2017 at 10:21 am

      Two at least– it may turn into 3 though!

      • MaryAnn on May 23, 2017 at 10:24 am

        Sounds good! Thamks so much for the quick response, Sally!!



  12. Ania on May 30, 2017 at 4:25 pm

    Such a scrumptious cake

  13. Alex on June 15, 2017 at 3:38 pm

    even though it’s not actually a cheesecake, does the pan still need to be covered/lined with aluminum foil and placed in a roasting pan half filled with hot water while baking since it has cream cheese in it?

    • Sally on June 16, 2017 at 10:22 am

      I don’t think it’s necessary for a water bath since it’s not an actual cheesecake. Enjoy!

  14. siffa on June 16, 2017 at 10:53 am

    ahhh I hope its gonna be as good with strawberries! blueberries in my countries are sooo expensive! 🙁
    another tip: add in rolled oats to make a crunchier topping! :):)

  15. Cassie on June 19, 2017 at 4:29 pm

    I just made this exactly as written and it was AMAZING. Thank you for another winner Sally, you are incredible!

    • Sally on June 20, 2017 at 12:40 pm

      Thank YOU, Cassie! 🙂

  16. Mari on July 4, 2017 at 6:46 pm

    We made this yesterday, everyone raved about it! The cake is even better today!! 

  17. Bakinglover323 on July 27, 2017 at 8:49 pm

    Hi Sally this cake looks wonderful and I would love to make it but I don’t have granulated sugar. Is organic cane sugar ok to use?

    • Sally on July 28, 2017 at 11:43 am

      You could use that instead.

  18. Anna on August 17, 2017 at 3:02 pm

    Hi Sally!
    I was wondering if it would be okay to substitute the sour cream with greek yogurt? The cake looks delicious, thanks for sharing!

    • Sally on August 17, 2017 at 7:52 pm

      Yes, absolutely!

  19. Scott on September 10, 2017 at 6:41 pm

    This was excellent! All of your recipes are, but this was a standout for me. Excited about the new cookbook! 🙂

  20. Jennifer Lebeau on September 24, 2017 at 7:43 am

    Hi Sally I’m from the UK and made this dessert when we came back from Disney world and both me and my husband said it was better than anything we had there. I’ve had instructions to make it next weekend.

    • Sally on September 25, 2017 at 12:56 pm

      Well that’s a compliment! So happy you both enjoyed it 🙂

  21. Leanne on May 9, 2018 at 3:53 pm

    I had to make this cake twice in a week. The first one was devoured in a day so I made a second. It is soooo delicious, a family favourite.
    Thanks so much for the yummy recipe

    • Sally on May 9, 2018 at 9:26 pm

      I’m glad you enjoyed this blackberry crumb cake! Thank you for taking the time to leave a review about it.

  22. patty on May 11, 2018 at 8:40 pm

    hi sally, my husband won’t eat cream cheese, unless he doesn’t know he’s being served something with cream cheese baked in :)!! is the cream cheese layer really apparent, or can i leave it out all together? thanks!

    • Sally on May 14, 2018 at 6:28 am

      Hi Patty! It’s a pretty defined layer of cream cheese, so I would leave it out if your husband isn’t a fan!

  23. Dana on May 23, 2018 at 4:34 pm

    Just took it out of the oven! My house smells so good…my neighbor gave me a big container of blackberries knowing I would find something to do with them. I guess I could have gone the healthy route and eaten them with yogurt, but that’s just crazy! Coffee cake is my favorite. Can’t wait to dig in. FYI-it took about 55 min in my oven.

    • Sally on May 24, 2018 at 2:15 pm

      What a great neighbor! I’m glad you tried this recipe, Dana!

  24. Zee on June 23, 2018 at 6:43 pm

    Hi Sally. Planning on making this tomorrow for a potluck. Can’t wait to see how it turns out.
    Can I ask you (or any of your readers) where you got those gorgeous wood plates from your pictures here?

    • Sally on June 25, 2018 at 9:43 am

      Hi Zee! Crate & Barrel. See the link at the bottom of the post where it says “shop the recipe” 🙂

Reviews

  1. Leanne on May 9, 2018 at 3:53 pm

    I had to make this cake twice in a week. The first one was devoured in a day so I made a second. It is soooo delicious, a family favourite.
    Thanks so much for the yummy recipe

    • Sally on May 9, 2018 at 9:26 pm

      I’m glad you enjoyed this blackberry crumb cake! Thank you for taking the time to leave a review about it.

Questions

  1. patty on May 11, 2018 at 8:40 pm

    hi sally, my husband won’t eat cream cheese, unless he doesn’t know he’s being served something with cream cheese baked in :)!! is the cream cheese layer really apparent, or can i leave it out all together? thanks!

    • Sally on May 14, 2018 at 6:28 am

      Hi Patty! It’s a pretty defined layer of cream cheese, so I would leave it out if your husband isn’t a fan!

  2. Zee on June 23, 2018 at 6:43 pm

    Hi Sally. Planning on making this tomorrow for a potluck. Can’t wait to see how it turns out.
    Can I ask you (or any of your readers) where you got those gorgeous wood plates from your pictures here?

    • Sally on June 25, 2018 at 9:43 am

      Hi Zee! Crate & Barrel. See the link at the bottom of the post where it says “shop the recipe” 🙂

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