Megs Blackberry Cream Cheese Coffeecake Food

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CREAM CHEESE SWIRL BLACKBERRY COFFEE CAKE



Cream Cheese Swirl Blackberry Coffee Cake image

I'm just going to say it: this is the absolute BEST blackberry coffee cake out there! Tender and soft, with juicy blackberries, a tangy cream cheese swirl, and crumb topping. Perfect to serve after dinner or with a cup of tea (or coffee).

Provided by Denise Bustard

Categories     Dessert

Time 1h5m

Number Of Ingredients 17

1 1/2 cups all purpose flour ((fluffed, spooned + levelled; 188 g, plus 1/4 cup (31g) extra, for pan))
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 cup brown sugar ((packed))
2 tablespoons lime zest
1/3 cup butter ((melted (75 g)))
1 egg
1/2 cup milk
1 teaspoon vanilla
1 pint blackberries ((roughly 2 1/2 cups; see *notes))
8 oz block of cream cheese ((brought to room temperature))
1 egg
2 tablespoons sugar
1/2 cup all purpose flour ((cut into 1/2 inch cubes))
1/2 cup brown sugar ((packed))
1/2 teaspoon cinnamon
1/4 cup butter

Steps:

  • Pre-heat oven to 375°F.
  • Spray a 9-inch round springform pan, then add ¼ cup all purpose flour. Pat the pan to coat with flour. Discard excess flour and set pan aside.
  • In a large bowl, combine the flour, salt, baking powder, brown sugar and lime zest.
  • In a microwave-safe dish, melt the butter. Allow to cool 3-5 minutes, then mix in the egg, milk and vanilla. Mix the wet ingredients into the dry ingredients, until completely combined.
  • Gently fold in the blackberries.
  • Scrape the batter into the prepared cake pan.

Nutrition Facts : ServingSize 1 slice, Calories 525 kcal, Carbohydrate 69 g, Protein 8 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 109 mg, Sodium 389 mg, Fiber 4 g, Sugar 41 g

BLACKBERRY CREAM CHEESE COFFEE CAKE



Blackberry Cream Cheese Coffee Cake image

Make and share this Blackberry Cream Cheese Coffee Cake recipe from Food.com.

Provided by Alia55

Categories     Breads

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 19

1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into pieces
8 ounces cream cheese, at room temperature
1/4 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 tablespoon lemon zest
1 tablespoon all-purpose flour
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup milk
1 cup fresh blackberries

Steps:

  • Preheat oven to 350 degrees F
  • Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
  • For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.
  • For cream cheese filling: Beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until very smooth. Set aside.
  • For cake batter: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
  • In another large bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated.
  • Add the flour mixture, alternately with the milk, and beat only until combined.
  • Spread the batter onto the bottom, and slightly up the sides, of the prepared pan. Next, spread the cream cheese filling over the cake batter.
  • Scatter the fresh berries over the filling and top with the streusel.
  • Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean.
  • Remove from oven and place on a wire rack to cool slightly.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 335.9, Fat 18.6, SaturatedFat 11.3, Cholesterol 92.8, Sodium 152.3, Carbohydrate 37.7, Fiber 1.4, Sugar 22.6, Protein 5.3

BLACKBERRY SOUR CREAM COFFEE CAKE



Blackberry Sour Cream Coffee Cake image

Provided by Food Network Kitchen

Time 2h50m

Yield 8

Number Of Ingredients 15

3/4 cups all-purpose flour (see Cook's Note)
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch fine salt
5 tablespoons unsalted butter, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh blackberries

Steps:

  • Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  • Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate, re-invert onto a rack to cool completely.

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