Blackberry Cream Cheese Coffee Cake

Indulge in the perfect combination of sweetness and tanginess with our delicious Blackberry Cream Cheese Coffee Cake! This recipe is a crowd-pleaser and will have you coming back for seconds every time.

Ingredients:

• 1 cup blackberries
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup milk

Instructions:

• Preheat oven to 350°F and grease a 9×9 inch baking dish.
• In a mixing bowl, cream together cream cheese, butter, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add dry ingredients to the cream cheese mixture, alternating with milk. Mix until well combined.
• Pour half of the batter into the prepared baking dish. Top with blackberries and then pour the remaining batter over the blackberries.
• Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Nutrition Information:

Calories: 320
Fat: 15g
Carbohydrates: 42g
Protein: 5g

Popular questions:

• Can I use frozen blackberries instead of fresh?
  Yes, you can use frozen blackberries, just make sure to thaw and drain them before adding to the cake.
• Can I substitute the blackberries with another fruit?
  You can try using raspberries or blueberries as a substitute for blackberries.
• Is it necessary to use unsalted butter?
  Using unsalted butter gives you better control over the salt content of the cake, but you can use salted butter if that’s what you have on hand.
• Can I make this cake ahead of time?
  This cake is best served fresh, but you can store it in an airtight container in the refrigerator for up to 2 days.
• Can I use low-fat cream cheese?
  You can use low-fat cream cheese, but keep in mind that it may affect the texture slightly.
• How can I prevent the blackberries from sinking to the bottom of the cake?
  Toss the blackberries in a small amount of flour before adding them to the batter to help prevent them from sinking.
• Can I add a streusel topping to this cake?
  You can definitely add a streusel topping for extra crunch and sweetness.
• Can I freeze this cake?
  Yes, you can freeze this cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and foil before freezing.
• Can I use whole wheat flour instead of all-purpose flour?
  You can substitute whole wheat flour for all-purpose flour, but the texture of the cake may be denser.
• Can I use a different extract instead of vanilla?
  You can try using almond or lemon extract for a different flavor profile.

Helpful tips:

• For an extra burst of flavor, sprinkle some lemon zest over the top of the cake before baking.
• You can add a pinch of cinnamon or nutmeg to the batter for a warm and aromatic twist.
• If you prefer a sweeter cake, increase the amount of sugar in the batter to suit your taste preferences.
• Try serving this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• To make this cake more festive, add a drizzle of glaze made with powdered sugar and lemon juice on top.
• Experiment with different fruit combinations such as blackberry and peach or blackberry and raspberry for a unique twist.
• Allow the cake to cool completely before slicing to ensure clean and neat slices.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• You can also serve this cake for brunch or as a sweet addition to a breakfast spread.
• Feel free to customize this recipe by adding nuts, such as chopped pecans or walnuts, to the batter for added texture.

Expert Secrets:

• To achieve a perfectly moist cake, make sure not to overmix the batter once the dry ingredients are added.
• For a professional finish, use an offset spatula to smooth the batter in the baking dish before adding the blackberries.
• To prevent the top of the cake from browning too quickly, you can tent it with foil halfway through the baking time.
• Let the cream cheese and butter come to room temperature before mixing to ensure a smooth and creamy batter.
• For a more pronounced tangy flavor, add a splash of lemon juice to the batter along with the vanilla extract.
• If you prefer a denser texture, you can reduce the amount of milk in the recipe slightly.
• For a richer flavor, you can use brown sugar instead of white sugar in the batter.
• To elevate the presentation, dust the top of the cake with powdered sugar before serving.
• If the batter seems too thick, you can add a splash of extra milk to achieve the desired consistency.
• For a gluten-free version, you can use a gluten-free flour blend in place of all-purpose flour.