Blackberry Cream Cheese Coffee Cake Recipe

I found this delicious recipe yesterday online, on the Joy of Baking website. It was easy to make, and I had just bought some fresh blackberries at our local grocery store. I thought I would share it with you.

Streusel Topping:

1/3 cup flour

1/3 cup white sugar

1/2 tsp. ground cinnamon

1/4 cup cold butter, cut into pieces

Cream Cheese Filling:

8 oz. pkg. cream cheese, room temperature

1/4 cup white sugar

1 large egg

1/2 tsp. pure vanilla extract

1 tbsp. lemon zest

1 tbsp. flour

Cake Batter:

1 cup flour

1 tsp. baking powder

1/8 tsp. salt

1/4 cup butter, room temperature

1/2 cup white sugar

1 large egg

1/2 tsp. pure vanilla extract

1/3 cup milk

Preheat oven to 350 F. Butter a 9" springform pan and line the bottom with parchment paper. Set aside.

For streusel topping: In a large bowl, mix together the flour, sugar and ground cinnamon. Cut in 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 a 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 into the centre of the cake comes out clean. Remove from the oven and place on a wire rack to cool slightly.

Serve warm or at room temperature.

Makes 8 to 10 servings. Enjoy!!