This blackberry crumb cake features a blackberry-studded buttery breakfast cake, smooth cream cheese layer, and cinnamon brown sugar crumble topping. The icing is optional. Feel free to replace the blackberries with other add-ins detailed in the recipe notes.
- 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)
- Preheat oven to 350°F (177°C). Grease a 9 or 10-inch springform pan.
- Make the cake: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and 3/4 cup granulated sugar together on high speed until creamy and combined, about 2 minutes. On medium speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the flour, baking powder, baking soda, and salt. Turn the mixer on low speed and beat until completely combined. Using a rubber spatula or wooden spoon, fold in the blackberries. Batter is thick.
- Spread the batter into the prepared pan. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and remaining 1/4 cup granulated sugar together until creamy and combined. Spoon and spread over cake batter. It’s a thick cream cheese topping, so do your best to spread around– doesn’t have to be perfect.
- Make the crumb topping: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry blender or a fork (or even with your hands) until the mixture resembles pea-sized crumbs. Sprinkle evenly over cream cheese layer.
- Bake the cake for 60-65 minutes or until it no longer jiggles in the center. A toothpick inserted in the center should come out *mostly* clean. (A few moist crumbs are fine.) Halfway during bake time (about 30 minutes), tent a piece of aluminum foil over the cake to help prevent over-browning around the edges.
- Cool cake for at least 30 minutes before removing the sides of the springform pan and slicing and serving. During this time, you can make the icing by whisking the icing ingredients together until smooth. Add more milk/cream/lemon juice to thin out if needed. Drizzle icing over cake while it’s still warm.
- Cover and store leftover cake at room temperature for up to 1 day or in the refrigerator for up to 5 days.
- Freezing Instructions: Bake the cake as directed, cool completely, then freeze for up to 3 months (with or without the icing). Thaw overnight in the refrigerator, then bring to room temperature to serve or you can slightly warm by baking at 300°F (149°C) for 15 minutes. Drizzle icing on cake, if it’s plain, before serving.
- Special Tools: Handheld or Stand Mixer | Pastry Blender | Springform Pan
- Sour Cream: If you don’t have sour cream, you can use plain regular or Greek yogurt instead.
- Other Berries or Add-Ins: You can skip the blackberries to leave this cake plain. You can also replace the blackberries with cranberries, blueberries, raspberries, halved and pitted dark sweet cherries, chopped strawberries, or even peeled and chopped peaches. Use 1 heaping cup of fruit. If using frozen fruit, do not thaw. Feel free to replace with other add-ins such as 1 cup chocolate chips, raisins, or chopped nuts.