Blackberry Cream Cheese Crumb Cake for Slow Mornings & Haunted Places

There are certain recipes that seem to be made for slow mornings in places with history. The kind you'd expect to find waiting on a silver tray in the breakfast room of an old estate, served alongside hot coffee and conversations about the house's ghostly legends.

I had blackberries left over from the Blackberry Bramble cocktail recipe and thought they would be a perfect addition to my cream cheese crumb cake recipe. So, please have a seat, pour yourself a cup of coffee and enjoy a slice while planning your next paranormal adventure.

Ingredients You’ll Need

To make this blackberry cream cheese crumb cake, gather the following ingredients:

For the Cake:

• 1 ⅓ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• ½ cup sour cream

• 1 cup fresh blackberries

• 8 ounces cream cheese, softened

  
  
  
  

For the Crumb Topping:

• ½ cup all-purpose flour

• ⅓ cup packed brown sugar

• 1 ½ teaspoons ground cinnamon

• ½ cup unsalted butter, cold and cubed

Optional Icing:

• ¾ cup confections' sugar

• 1 ½ Tablespoons milk or heavy cream

• ½ teaspoon vanilla extract

Step-by-Step Instructions

Preparing the Crumb Topping

1. In a medium bowl, mix flour, brown sugar and cinnamon.

2. Add cold cubed butter.

3. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.

4. Set aside in the refrigerator while you prepare the cake batter.

   
   

Making the Cream Cheese Filling

1. Beat the softened cream cheese until smooth.

2. Add ¼ cup sugar.

3. Mix until creamy and well combined.

4. Set aside.

   
   

Baking the Cake

1. Preheat your oven to 350°F. Grease and flour a 9-inch or10-inch baking pan.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate large bowl, cream the softened butter and ¾ cup sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition.

5. Mix in vanilla extract.

6. Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

7. Gently fold in the fresh blackberries.

8. Spread the cake batter evenly into the prepared pan.

9. Carefully spread the cream cheese filling over the batter layer.

10. Sprinkle the crumb topping evenly over the top.

11. Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.

12. Make the icing.

13. Whisk the confectioners' sugar, milk or cream and vanilla extract in a small bowl.

14. Drizzle the icing over the cake as the cake cools.

15. Let the cake cool completely before slicing.

A Note from My Kitchen: The original recipe was written for a different baking pan than the ones I used, so I adjusted the baking time to suit mine. I split the recipe evenly into two 8x4 loaf pans and baked them at 350°F for approximately 40 to 45 minutes. Because my oven has its own personality, I started checking for doneness around 35 minutes and tented with aluminum foil, so the edges didn't burn.

Tips for the Best Blackberry Cream Cheese Crumb Cake

• Use fresh blackberries for the best flavor and texture. Frozen berries can add extra moisture and may make the cake soggy.

• Don’t overmix the batter once you add the flour. Overmixing can make the cake dense.

• Chill the crumb topping before baking to help it hold its shape and create a crisp texture.

• Room temperature ingredients like butter, eggs, and cream cheese blend more smoothly and create a better texture.

• Test for doneness with a toothpick in the center. If it comes out with wet batter, bake a few minutes longer.

Paranormal Girl Pairing

• Best enjoyed while reading ghost stories.

• Perfect with a book on haunted history.

• Pair with coffee, tea or the Blackberry Bramble cocktail if you're enjoying an evening in.