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?

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