BLACKBERRY CRUMB COFFEE CAKE by NancyC
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-ounce 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. Baking time may be a few minutes longer.

Recipe from NancyC | nancy-c.com