Blackberry Cream Cheese Crumb Cake
View original ↗
Sally's Baking Addiction · by Sally★ 5.0

Blackberry Cream Cheese Crumb Cake

NUTRITION · PER SERVING125M COOK
CAL 23%·PRO 13%
CARBS 55G48% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER38G TOTAL SUGAR
FAT 24G47% OF CAL
13G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A buttery cake studded with blackberries, layered with cream cheese, and topped with a cinnamon brown sugar crumble. A breakfast cake that doubles as dessert.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 1/2 cup (8 Tbsp; 113g) 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 (spooned & 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)
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/3 cup (67g) packed dark or light brown sugar
  • 1/2 cup (63g) all-purpose flour (spooned & 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)
PREP
30M
SODIUM
195MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.