Blackberries have always been a fruit that has piqued people’s interest. Blackberries are sometimes depicted in cartoons as dreamy green bushes with clusters of red berries. Surely, as children, we all fantasized about being able to pick delicious blackberries from the dust. Here’s a simple but irresistibly delicious cake recipe with a wonderful combination of rich cheese and delicious blackberries: Blackberry Cream Cheese Crumb Cake. This delectable cake is guaranteed to impress the hearts of your whole family.
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar, divided
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream, at room temperature
1 and 1/3 cups (166g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 heaping cup (125g) fresh or frozen blackberries (do not thaw)
one 8-ounce block (225g) full-fat cream cheese, softened to room temperature
1/3 cup (67g) packed dark or light brown sugar
1/2 (63g) cup all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons ground cinnamon
3 Tablespoons (43g) unsalted butter, cold and cubed
3/4 cup (90g) confectioners’ sugar
1 and 1/2 Tablespoons (22ml) milk, heavy cream, or lemon juice
1/2 teaspoon pure vanilla extract (skip if using lemon juice)
MAKE THE CAKE:
Step 1: Preheat the oven to 350°F (177°C) and prepare a baking pan about 9-10 inches later. Use non-stick spray to evenly spray the surface of the pan.
Step 2: In a buttered bowl, cup granulated sugar, use a mixer on high, beat for about 2 minutes until well combined, then lower to medium, and slowly add eggs one at a time. Beat until all the eggs and mixture are combined.
Step 3: Beat the sour cream and vanilla into the mixture in step 2.
Step 4: In another bowl, add flour, baking powder, and salt, mix well, and can be filtered through a sieve to make the powder smooth.
Step 5: Continue to turn on the mixer at low speed then slowly add the dry flour mixture in step 4 to the wet mixture then beat until the mixture is completely combined and then turn off the mixer.
Step 6: Slowly add the raspberries to the flour mixture in step 5 and use a flat spatula to fold the mixture evenly to get a complete cake mixture.
Step 7: Spread the dough mixture from step 6 evenly into the prepared mold.
Step 8: In the bowl, add the cream cheese and the remaining cup of sugar and use the mixer to stir until the mixture is combined. Next, cover the cheese mixture over the flour mixture in the mold in step 7, taking care to melt it all around.
MAKE THE CRUMB TOPPING:
Step 1: Combine the brown sugar, flour, and cinnamon in a mixing bowl, then add the cold butter and cut it in with a pastry blender or fork until the mixture resembles pea-sized crumbs.
Step 2: Cover the cream cheese in the cake pan with the crumbled topping mixture.
MAKE THE ICING:
Combine all of the icing ingre∂ιєnts in a mixing bowl and whisk until smooth and blended. If you want to make the cake thinner, simply add more milk, cream, or lemon juice, but make sure to cover it while it’s still warm.
Step 1: Bake the cake for 60-65 minutes, or until a toothpick inserted in the center comes out clean, indicating that the cake is finished. To stop overcooking the edges, cover with aluminum foil for the first half of the baking period (approximately 30 minutes).
Step 2: When the cake is finished, remove it from the oven and let it cool in the mold for at least 30 minutes before removing it.
Step 3: Cut the cake into slices and serve with cream or berries, as desired.
The cake can be kept for 1 day at room temperature and 5 days in the refrigerator. If you want to preserve the cake after baking, cool it completely and then freeze it for up to 3 months in the refrigerator. To re-use, defrost overnight in the refrigerator and then use, or warm slightly by baking for 15 minutes at 300°F (149°C).
If you don’t have sour cream, plain yogurt or Greek yogurt will do, and you can exclude the raspberries in favor of blueberries.