Berry Cream Cheese Crumb Cake

This berry cream cheese crumb cake features a blackberry & raspberry loaded buttery breakfast cake, smooth cream cheese layer, and a cinnamon brown sugar crumble, drizzled with a lemon glaze.

I was in the mood for baking and we finally had a cool day recently. I found a recipe for this delicious berry cream cheese crumb cake on Sally’s Baking Addiction that looked fun to make. Since I was short a few blackberries, I adapted the recipe a bit by adding a few raspberries in the cake as well. This buttery cake smelled amazing while it baked and it turned out tender & delicious.

Berry Cream Cheese Crumb Cake

Cake:

• 1/2 cup unsalted butter, softened to room temperature
• 1 cup white sugar, divided
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 1/2 cup full-fat sour cream, at room temperature
• 1 1/3 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 heaping cup fresh blackberries and raspberries
• 8 oz full-fat cream cheese, softened to room temperature

Crumb Topping:

• 1/3 cup brown sugar
• 1/2 cup flour
• 1 1/2 tsp ground cinnamon
• 3 tbsp unsalted butter, cold and cubed

Lemon Glaze:

• 3/4 cup powdered sugar
• 1 1/2 tbsp lemon juice

How to Make a Berry Cream Cheese Crumb Cake

Preheat oven to 350 degrees. Grease a 9-inch springform pan.

Make the cake by using a hand mixer or stand mixer to beat the butter and 3/4 cup white sugar together on high speed until creamy and pale yellow, 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, scraping down the sides of the bowl with a rubber spatula as needed.

Mix together the flour, baking powder, baking soda, and salt in a small bowl until well combined.

Add the flour mixture into the wet mixture until just combined.  Gently fold in the blackberries and raspberries. Batter will be thick.

Spread the batter into the prepared pan. Set aside.

Make the cream cheese layer by using a hand mixer or stand mixer, beat the cream cheese and remaining 1/4 cup granulated sugar together until creamy and combined.

Gently spoon and spread the cream cheese layer over the cake batter evenly.

Make the crumb topping by combining the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry blender or a fork until the mixture resembles pea-sized crumbs.

Sprinkle evenly over cream cheese layer.

Place into the oven to bake 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.) Side Note: Tent a piece of aluminum foil over the cake after 40 minutes, to help prevent over-browning around the edges.

Cool cake for at least 30 minutes before removing the sides of the springform pan.

Make the glaze by whisking the powdered sugar and lemon juice together until you reach your desired thickness. Drizzle icing over cake while it’s still warm.  Slice and serve. Enjoy.

Berry Cream Cheese Crumb Cake

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Course: Breakfast, Dessert

Cuisine: American

Servings: 8

Author: Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

• 9-inch Springform Cake Pan

Ingredients

Cake:

• ½ cup unsalted butter softened to room temperature
• 1 cup white sugar divided
• 2 large eggs at room temperature
• 2 tsp vanilla extract
• ½ cup full-fat sour cream at room temperature
• 1⅓ cups flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 heaping cup fresh blackberries and raspberries
• 8 oz full-fat cream cheese softened to room temperature

Crumb Topping:

• ⅓ cup brown sugar
• ½ cup flour
• 1½ tsp ground cinnamon
• 3 tbsp unsalted butter cold and cubed

Lemon Glaze:

• ¾ cup powdered sugar
• 1½ tbsp lemon juice

Instructions

• Preheat oven to 350 degrees. Grease a 9-inch springform pan.
• Make the cake by using a hand mixer or stand mixer to beat the butter and 3/4 cup white sugar together on high speed until creamy and pale yellow, 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, scraping down the sides of the bowl with a rubber spatula as needed.
• Mix together the flour, baking powder, baking soda, and salt in a small bowl until well combined.
• Add the flour mixture into the wet mixture until just combined.  Gently fold in the blackberries and raspberries. Batter will be thick.
• Spread the batter into the prepared pan. Set aside.
• Make the cream cheese layer by using a hand mixer or stand mixer, beat the cream cheese and remaining 1/4 cup granulated sugar together until creamy and combined.
• Gently spoon and spread the cream cheese layer over the cake batter evenly.
• Make the crumb topping by combining the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry blender or a fork until the mixture resembles pea-sized crumbs.
• Sprinkle evenly over cream cheese layer.
• Place into the oven to bake 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.) Side Note: Tent a piece of aluminum foil over the cake after 40 minutes, to help prevent over-browning around the edges.
• Cool cake for at least 30 minutes before removing the sides of the springform pan.
• Make the glaze by whisking the powdered sugar and lemon juice together until you reach your desired thickness. Drizzle icing over cake while it’s still warm.  Slice and serve. Enjoy.

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