Blackberry Cream Cheese Coffee Cake

Makes 8-10. Adapted from JoyofBaking.

Blackberry Cream Cheese Coffee Cake: cut up

Streusel Topping:

• 1/3 cup (45 grams) all purpose flour
• 1/3 cup (65 grams) granulated white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup (56 grams) cold unsalted butter, cut into pieces

Cream Cheese Filling:

• 8 ounce package (227 grams) cream cheese, at room temperature
• 1/4 cup (50 grams) granulated white sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon grated lemon zest (peel)
• 1 tablespoon all purpose flour

Cake Batter:

• 1 cup (130 grams) all purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
• 1/2 cup (100 grams) granulated white sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/3 cup (80 ml) milk
• 1 cup fresh blackberries, raspberries or blueberries or 1/2 cup raspberry preserves

Directions:

Preheat oven to 350 degrees F (177 degrees C). Butter a 9 inch (23 cm) spring form pan (I used a tart pan, as you can see). Set aside.

For streusel topping: Mix together flour, sugar, cinnamon. Cut in the butter with pastry blender (or a fork can work too) until it looks like coarse crumbs the size of peas.

For cream cheese filling: Beat the cream cheese until creamy and smooth. Add the rest of the filling ingredient and beat until very smooth.

For cake batter: Whisk together flour, baking powder, and salt in a separate bowl.

In the bowl of your electric mixer, beat the butter until smooth and creamy. Add the sugar and beat till light and fluffy. Add the egg and vanilla and beat till incorporated. Add flour mixture, alternatively with milk, and beat until combined.

Spread the batter onto the bottom and slightly up the sides of the prepared pan. Then spread cream cheese filling over the cake batter. Scatter fresh berries over the filling and top with streusel.

Bake for 60-70 min or until streusel is golden brown and a toothpick comes out clean. Remove from oven and cool on a wire rack. Serve warm or at room temperature.