Best Megs Blackberry Cream Cheese Coffeecake Recipes

BLACKBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F
• Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
• For 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. Set aside.
• For cream cheese filling: Beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until very smooth. Set aside.
• For cake batter: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
• In another large bowl, cream the butter. 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 60 to 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.

CREAM CHEESE SWIRL BLACKBERRY COFFEE CAKE

Steps:

• Pre-heat oven to 375°F.
• Spray a 9-inch round springform pan, then add ¼ cup all purpose flour. Pat the pan to coat with flour. Discard excess flour and set pan aside.
• In a large bowl, combine the flour, salt, baking powder, brown sugar and lime zest.
• In a microwave-safe dish, melt the butter. Allow to cool 3-5 minutes, then mix in the egg, milk and vanilla. Mix the wet ingredients into the dry ingredients, until completely combined.
• Gently fold in the blackberries.
• Scrape the batter into the prepared cake pan.

GLAZED BLACKBERRY COFFEE CAKE WITH LEMONY CRUMBS

Steps:

• Combine the flour, brown sugar, lemon zest, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

RASPBERRY CREAM CHEESE COFFEE CAKE

Steps:

• In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. , To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.) , In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling. , In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.

MEG'S BLACKBERRY CREAM CHEESE COFFEECAKE

Steps:

• 1. Pre heat the oven to 350 degrees. Grease a 9" springform pan. I used pan grease and the coffee cake was very easy to remove from pan. I love my springform pan..
• 2. Mix together with a fork, flour, 3/4* cup sugar and the butter and mix well until it resembles small peas. Scoop out 1 1/4 cup of this mixture and put into another bowl. (this will be for the topping)
• 3. To the remaining mixture, add baking soda, baking powder, salt, sour cream, almond extract, vanilla, and one egg*. Mix until just combined.
• 4. Spread the batter into prepared springform pan and make sure to get this up the sides at least 2 inches. "You want to create an edge or crust for the filling to sit inside of"..this is where it starts to get messy unless you have dropped something on the floor or scattered the flour.
• 5. In another bowl, beat the cream cheese, 1/4 cup sugar* and the other egg*. Mix well. Spread on top of the batter and try to spread it up to the edges.
• 6. Spoon the jam or a filling of your choice on top of the cream cheese mixture. You do not have to have it evenly spread out, but just little drops makes the best presentation.
• 7. Add the almonds to the reserved crumbs and spread on top. Bake for 45 to 50 minutes. Top should be a light shade of brown.
• 8. Cool for 15 minutes then take the springform side off. Set in refrigerator for 1 hour..the house will smell wonderful and have the best almond smell.
• 9. Mix the powder sugar and the drops of vanilla and drizzle over coffee cake..