Blackberry Crumb Coffee Cake

Crumb-topped coffee cakes are my favorite kind. That’s why I wanted to try this recipe–it’s actually a blueberry coffee cake recipe, but I substituted the blackberries I had recently picked. I doubled the original recipe so I could make it in a 9 x 13″ pan, but when it came to the topping, I doubled it twice because the original topping amounts seemed a little small. I’m glad I did that, because the topping ended up being just right–not too heavy and not too light.

The top of this crumble-covered coffee cake is a little bumpy, just so you know what to expect, and inside it’s moistened by the juicy blackberries and small chunks of cream cheese that are stirred into the batter. It’s great for a summer breakfast or brunch and a great way to use your blackberries!

BLACKBERRY CRUMB COFFEE CAKE by NancyC, adapted from Taste of Home

Makes a 9 x 13″ pan

1/2 cup (1 stick) butter, softened

1 1/3 cups granulated sugar

2 large eggs

2 1/4 cups all-purpose unbleached flour, divided

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup Half & Half (light cream)

1/2 cup milk

2 cups fresh or frozen blackberries (or you can substitute blueberries)

6 ounces of cream cheese, cut into small cubes (measure from an 8-ounce block, or use two 3-0unce packages)

For the Crumb Topping:

1/2 cup all-purpose unbleached flour

1/2 cup granulated sugar

4 Tablespoons butter, chilled and cut into small pieces

Preheat oven to 375˚F. Grease a 9 x 13″ baking pan; set aside.

In large bowl, cream butter and sugar until light and fluffy. Beat in eggs; set aside.

In medium size bowl, combine 2 cups of the flour, baking powder, and salt; gradually add to creamed butter mixture alternately with Half & Half and milk.

In another medium size bowl, toss blackberries with remaining 1/4 cup of flour. Stir the blackberries and cubes of cream cheese into batter (batter will be thick). Spoon batter into prepared 9 x 13″ baking pan.

For topping, in a small bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375˚F for 40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack, then cut into squares and serve.

Note: If using frozen blackberries (or blueberries), use without thawing to avoid discoloring the batter.

Fresh blackberries taste great in so many things! I still have a few more blackberry recipes I’ll be posting soon! Have you tried any good blackberry recipes this summer?

Linked to Fiesta Friday, Simply Sundays, Sunday Features, Inspire Me Monday, Making Memories Monday, Merry Monday, Show and Share, Anti-Procrastination Tuesday, Wonderful Wednesday, Wow Me Wednesday, Wow Us Wednesdays, Wake Up Wednesday, Inspiration Thursday, Full Plate Thursday, Create It Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Treasure Hunt Thursday, Share Your Style, Fabulous Foodie Fridays, Feathered Nest Friday.

33 thoughts on “Blackberry Crumb Coffee Cake”

Marisa's Italian Kitchen August 21, 2015 at 7:58

Yummy!!! I love crumb cake 🙂

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MB August 21, 2015 at 8:23

Ooo that crumb topping looks good!

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1. nancyc Post authorAugust 21, 2015 at 5:37
  
  Yes, it really adds to the coffee cake–I have such a weakness for crumb topping! 🙂
  
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adaisygarden August 21, 2015 at 9:17

Love the blackberries!

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1. nancyc Post authorAugust 21, 2015 at 5:38
  
  Yes, there’s nothing like using fresh blackberries in a recipe like this! 🙂
  
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Julie is Hostess At Heart August 21, 2015 at 6:49

Oh my gosh these sound delicious Nancy! I love the crumb recipes but have never tried a blackberry! Yummmmm.

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1. nancyc Post authorAugust 21, 2015 at 7:59
  
  This was the first time I had tried a blackberry crumb cake and it worked well–another way to use those blackberries! 🙂
  
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Sweet and Savoury Pursuits August 22, 2015 at 1:21

This cake looks delicious, love crumb cakes!

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1. nancyc Post authorAugust 22, 2015 at 2:00
  
  I do too! 🙂
  
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Kaila August 22, 2015 at 2:15

Yum! I actually just went blackberry picking this week! I love picking my own because they are all so juicy. It’s awesome how you used the blackberries to keep the inside moist and provides a contrast to the crumble. I can’t wait to see your future blackberry creations as well.

Thank you so much for bringing this crumble to the fiesta this week! Happy FF, and have a fabulous weekend!! 🙂

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1. nancyc Post authorAugust 22, 2015 at 10:21
  
  Thanks, Kaila! I love picking blackberries too–actually all kinds of berries! There’s nothing like baking with fresh-picked berries! 🙂
  
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sarahgiebens August 22, 2015 at 3:12

There is nothing like a yummy piece of crumble 😀 Love the Blackberry-coffee combo! Thanks for sharing them with us, Nancy 🙂 Enjoy the weekend!

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1. nancyc Post authorAugust 22, 2015 at 10:22
  
  Thanks Sarah! Enjoy the rest of your weekend, too! 🙂
  
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Justine @ Born and Bred in Brooklyn August 23, 2015 at 12:28

Delicious! Anything topped with crumbs and filled with berries is definitely my fav 😀

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Beverly August 23, 2015 at 11:24

This looks so yummy. Love blackberries.
Bev

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1. nancyc Post authorAugust 23, 2015 at 12:49
  
  I do too, Bev! 🙂
  
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Shari August 25, 2015 at 5:27

I can’t believe you get cream cheese in this, too! Yum! As if blackberries and crumbs weren’t enough. 🙂 This sounds amazing, Nancy!

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1. nancyc Post authorAugust 25, 2015 at 9:42
  
  Yes, the cream cheese gives it a nice creamy taste–adding cream cheese is always a good idea! 🙂
  
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  1. Shari August 26, 2015 at 1:41
    
    I completely agree! 🙂
    
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lelaburris August 26, 2015 at 8:27

Yum! This sounds so delicious, Nancy! Thanks for sharing at Inspiration Thursday! Have a great week!

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1. nancyc Post authorAugust 26, 2015 at 9:35
  
  You’re welcome–hope you have a great week too, Lela! 🙂
  
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Carlee August 26, 2015 at 8:59

Yum! I am glad you did more crumb topping too, that looks perfect! I love the idea of having little cubes of cream cheese in there too.

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1. nancyc Post authorAugust 26, 2015 at 9:40
  
  Thanks, Carlee! 🙂
  
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Linda@Coastal Charm August 26, 2015 at 11:20

Thank you for sharing this yummy recipe at Show and Share (I love me some blackberries).
Blessings,
Linda

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1. nancyc Post authorAugust 27, 2015 at 9:34
  
  You’re welcome, Linda, and thanks so much for hosting! 🙂
  
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tiffanythdtl12 August 28, 2015 at 11:13

MMmmm, crumb-topped coffee cakes are my favorites, too, and this one looks delicious! I’m looking forward to trying this recipe out. Thanks for sharing at the Merry Monday Link Party!

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1. nancyc Post authorAugust 28, 2015 at 11:50
  
  You’re welcome, and thanks for hosting! 🙂
  
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Lauren @ Create Bake Make August 28, 2015 at 7:38

What a gorgeous cake! I love blackberries and can’t wait to try this. Thanks so much for linking up with us for Fabulous Foodie Fridays, I hope you have a great weekend 🙂

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1. nancyc Post authorAugust 29, 2015 at 8:44
  
  Thanks, Lauren, and I hope you have a great weekend, too! 🙂
  
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Miz Helen August 31, 2015 at 10:11

Your Blackberry Crumb Coffee Cake looks fabulous. Thanks so much for sharing with us at Full Plate Thursday and have a great week!
Come Back Soon!
Miz Helen

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1. nancyc Post authorAugust 31, 2015 at 8:51
  
  Thanks and you have a great week, too! 🙂
  
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Pingback: Inspiration Thursday #11 | In The New House Designs
weebluemixer February 28, 2016 at 3:47

Any fruit crumble is yummy!

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