Blackberry Cream-Cheese Cake

This cake is such a pleasant surprise.  The cheesecake filling adds a creaminess to the cake, while the streusel tastes divine with the cinnamon, sugar and butter.  What a way to enjoy your Blackberries!  This is great as a dessert with a glass a milk or breakfast in the morning with a cup of coffee or tea.

Enjoy!

Streusel Topping:

  • 1/3 cup all purpose flour
  • 1/3 cup granulated white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into pieces

Cream Cheese Filling:

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

Cake Batter:

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup milk
  • 1 cup fresh blackberries

Preheat oven to 350 degrees. Butter or spray with baking spray a 9 inch spring form pan and line the bottom of the pan with parchment paper.

Streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs.

Cream cheese filling: In your food processor, beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until smooth and creamy.

Cake batter: In a separate bowl whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, with the paddle attachment, beat the butter until smooth and creamy. 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  70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean.

Remove from oven and place on a wire rack to cool slightly.

Serve warm or at room temperature for breakfast or dessert

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Categories: Breakfast & Brunch, Desserts

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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