Blackberry Cream Cheese Crumb Cake

This blackberry crumb cake features a blackberry-studded buttery breakfast cake, smooth cream cheese layer, and cinnamon brown sugar crumble topping. Lemon or vanilla icing finishes it off to make an impressive (and sweet!) breakfast coffee cake.

Ingredients

Cake

• 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

Crumb Topping

• 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

Optional Icing

• 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)