Blackberry Crumb Coffee Cake

Crumb-topped coffee cakes are the best—like this Blackberry Crumb Coffee Cake! It’s made in a 9 x 13″ pan, so there’s plenty of it to enjoy! 🙂 This coffee cake is topped with a yummy crumb topping and inside it’s moistened by the juicy blackberries and small chunks of cream cheese that are stirred into the batter.

This coffee cake can be served for breakfast or brunch and it’s a delicious way to use blackberries! (if you’re not a fan of blackberries, substitute blueberries). You could even have it as a snack or dessert later in the day. I like using fresh berries the best, but you can use frozen berries if that’s what you have on hand; with frozen, your baking time may be a few minutes longer.

Blackberry Crumb Coffee Cake

  • Servings: 12-15
  • Difficulty: easy
  • Print

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

I really like using fresh berries in baking! Do you have a favorite coffee cake or dessert recipe you use berries in?

Sharing at Meal Plan Sunday, Farmhouse Friday, Weekend Potluck, Full Plate Thursday, Thursday Favorite Things, Homestead Blog Hop, Wonderful Wednesday, Inspire Me Monday.

4 thoughts on “Blackberry Crumb Coffee Cake

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