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Blackberry Cream Cheese Coffee Cake

Another recipe from Pinehurst Inn Bed & Breakfast in Bayfield, WI: 

If you are a blackberry fan, then this recipe is for you. Even if you are not a fan, this recipe is very versatile. Feel free to use any other berries, maybe raspberries or blueberries, but our preference is blackberries–the combination of the blackberries and the cream cheese is hard to beat. I found this recipe on Sally’s Baking Addiction blog, it is one of my favorite blogs. The recipes and directions are outstanding.

I like to make this the day before and once cooled, refrigerate overnight. I think this really helps enhance the flavors. In the morning, take it out to bring it to room temperature or serve cold. This blackberry coffee cake is one of the many different “starters” for the three course breakfasts we serve at PInehurst Inn Bed & Breakfast in beautiful Bayfield, Wisconsin. We hope you enjoy this coffee cake as much as we do!

Happy Eating!

Prep Time: 45 Minutes
Cook Time: 1 Hour and 15 Minutes
Total Time: 2 Hours
Servings: 10-12


  • 1 1/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 TBLSP vanilla extract
  • 1/2 cup sour cream, full fat, room temperature
  • 1 1/2 cups blackberries fresh or frozen (do not thaw)
  • 1/4 cup granulated sugar
  • 8 ounce block of cream cheese, room temperature
  • 1/3 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 3 TBLSP butter, cold and cubed


  1. Preheat oven to 350 degrees. Grease and lightly flour the sides of a 9" springform pan. Lightly grease the bottom of the pan and line it with parchment paper (I cut out a circle and place on the bottom) and lightly grease or spray the parchment paper.

  2. For the cake: In medium bowl, whisk together flour, baking powder, baking soda, and salt, then set aside. In a stand mixer, beat butter and sugar together until creamy, about 2 minutes. With mixer on medium, add 1 egg at a time until combined. Add in vanilla and sour cream and mix on medium until well combined. With mixer on low, slowly add flour mixture and beat until flour is fully incorporated. Turn off mixer and fold in blackberries. Pour batter into the prepared springform pan.

  3. For the Cream Cheese layer: With a handheld mixer, beat 1/4 cup sugar and cream cheese together until smooth and creamy. Spread cream cheese mixture over batter--do the best you can as the cream cheese mixture is thick.

  4. Topping: In medium bowl, combine brown sugar, flour, and cinnamon. Cut in chilled butter using a pastry blender (or 2 knives or your fingers) until the mixture is combined and the pieces are about pea-size. Sprinkle evenly over cream cheese layer.

  5. Bake on middle rack for 65-75 minutes or until the center no longer jiggles. After 40 minutes, loosely cover with foil to prevent over browning. Allow cake to cool completely before slicing. Store leftovers in the refrigerator.


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