Megs Blackberry Cream Cheese Coffeecake Food

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CREAM CHEESE SWIRL BLACKBERRY COFFEE CAKE



Cream Cheese Swirl Blackberry Coffee Cake image

I'm just going to say it: this is the absolute BEST blackberry coffee cake out there! Tender and soft, with juicy blackberries, a tangy cream cheese swirl, and crumb topping. Perfect to serve after dinner or with a cup of tea (or coffee).

Provided by Denise Bustard

Categories     Dessert

Time 1h5m

Number Of Ingredients 17

1 1/2 cups all purpose flour ((fluffed, spooned + levelled; 188 g, plus 1/4 cup (31g) extra, for pan))
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 cup brown sugar ((packed))
2 tablespoons lime zest
1/3 cup butter ((melted (75 g)))
1 egg
1/2 cup milk
1 teaspoon vanilla
1 pint blackberries ((roughly 2 1/2 cups; see *notes))
8 oz block of cream cheese ((brought to room temperature))
1 egg
2 tablespoons sugar
1/2 cup all purpose flour ((cut into 1/2 inch cubes))
1/2 cup brown sugar ((packed))
1/2 teaspoon cinnamon
1/4 cup butter

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.

Nutrition Facts : ServingSize 1 slice, Calories 525 kcal, Carbohydrate 69 g, Protein 8 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 109 mg, Sodium 389 mg, Fiber 4 g, Sugar 41 g

BLACKBERRY CREAM CHEESE COFFEE CAKE



Blackberry Cream Cheese Coffee Cake image

Make and share this Blackberry Cream Cheese Coffee Cake recipe from Food.com.

Provided by Alia55

Categories     Breads

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 19

1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into pieces
8 ounces cream cheese, at room temperature
1/4 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 tablespoon lemon zest
1 tablespoon all-purpose flour
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup milk
1 cup fresh blackberries

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.

Nutrition Facts : Calories 335.9, Fat 18.6, SaturatedFat 11.3, Cholesterol 92.8, Sodium 152.3, Carbohydrate 37.7, Fiber 1.4, Sugar 22.6, Protein 5.3

BLACKBERRY SOUR CREAM COFFEE CAKE



Blackberry Sour Cream Coffee Cake image

Provided by Food Network Kitchen

Time 2h50m

Yield 8

Number Of Ingredients 15

3/4 cups all-purpose flour (see Cook's Note)
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch fine salt
5 tablespoons unsalted butter, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh blackberries

Steps:

  • Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. 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 the flour, baking powder, baking soda and salt together in a medium bowl.
  • Beat the butter and granulated sugar together 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, re-invert onto a rack to cool completely.

BLACKBERRY SWIRL CHEESECAKE



Blackberry Swirl Cheesecake image

A swirl of fresh blackberries makes a big impact on this eye-catching addition to a party table.

Provided by Food Network Kitchen

Categories     dessert

Time 13h

Yield 12 servings

Number Of Ingredients 11

One 9-ounce box chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
Two 6-ounce containers blackberries
Whipped cream, for serving

Steps:

  • For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
  • Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
  • Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
  • Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
  • For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
  • Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
  • Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
  • Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
  • Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
  • Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.

BLACKBERRY CREAM CHEESE DESSERT



Blackberry Cream Cheese Dessert image

This delightful recipe was given to me by a dear friend. She has a huge blackberry patch, so is always looking for blackberry recipes. This one is served cold, so is especially nice on a warm lazy July evening.

Provided by BakinBaby

Categories     Cheesecake

Time 40m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 10

1 cup butter
1 1/2 cups flour
8 ounces cream cheese (softened)
1 cup powdered sugar
1/4 cup milk
1 3/4 cups sugar
1/2 cup water
4 cups blackberries
6 tablespoons cornstarch
12 ounces whipped topping

Steps:

  • Melt butter and mix with flour and press into a 9x13 pan.
  • Bake at 350 degrees for 20 minutes, then cool.
  • Mix cream cheese,powdered sugar & milk together and pour over crust.
  • Mix sugar,water,blackberries & cornstarch in a saucepan, bring to a boil and cook 3 minutes(or until beginning to set up) then set aside to cool.
  • Pour cooled blackberry topping over cream cheese layer, top with whipped topping, refrigerate a few hours.

Nutrition Facts : Calories 525.3, Fat 29.1, SaturatedFat 17.7, Cholesterol 85, Sodium 239.3, Carbohydrate 64.1, Fiber 3, Sugar 44.3, Protein 4.7

BLACKBERRY COFFEE CAKE



Blackberry Coffee Cake image

When I make this coffee cake, I have to start with twice as many blackberries as called for because I end up eating them as I go along. I love blackberries! :)

Provided by PalatablePastime

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup sugar
1 large egg, beaten
3/4 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup sugar
1/2 pint fresh blackberries, rinsed and drained

Steps:

  • Preheat oven to 350°F.
  • Mix together flour, baking powder and the 1 cup of sugar.
  • Add the beaten egg, milk, melted butter and vanilla; mix until smooth.
  • Mix together the 1/2 cup sugar and the blackberries, stirring to coat the berries evenly; set aside.
  • Pour cake mixture into a well-greased 9" round cake pan.
  • Top cake batter with sugared berries; swirl around gently with a spoon, leaving some on top.
  • Bake at 350° for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean (if it hits a berry, try somewhere else).
  • Cool in pan on a wire rack.

Nutrition Facts : Calories 302, Fat 6.1, SaturatedFat 3.5, Cholesterol 37.9, Sodium 149.9, Carbohydrate 58.5, Fiber 1.6, Sugar 38.5, Protein 4.2

FRESH BERRY COFFEECAKE



Fresh Berry Coffeecake image

You can use either fresh raspberries or fresh blackberries for this tender and delicious coffee cake. I prefer to toast my pecans in the oven for 3 to 5 minutes to really bring out their flavor.

Provided by MECHELLE

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 15

2 cups fresh raspberries
6 tablespoons brown sugar
2 cups all-purpose flour
⅔ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
¼ cup butter, melted
2 teaspoons vanilla extract
2 eggs
2 cups toasted, chopped pecans
2 teaspoons milk
½ teaspoon vanilla extract
½ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
  • Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.
  • In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
  • Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
  • Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 44.6 g, Cholesterol 49.6 mg, Fat 22.1 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 182.4 mg, Sugar 24.5 g

BLUEBERRY CREAM CHEESE COFFEE CAKE



Blueberry Cream Cheese Coffee Cake image

A truly divine coffee cake recipe - dense, moist, just plain delicious. NOTE: 2 1/2 cups flour minus 2 cups for the coffee cake minus 1/4 cup for tossing with the blueberries leaves 1/4 cup for the topping. :)

Provided by Pinay0618

Categories     Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups granulated sugar, divided
1/2 cup butter, plus
2 tablespoons butter, divided
2 eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups blueberries (fresh or frozen)
8 ounces cream cheese, cubed
2 teaspoons fresh lemon rind, grated, divided

Steps:

  • Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.
  • Combine 2 cups flour, baking powder and salt.
  • Add to creamed mixture alternately with milk and water.
  • Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 tsp lemon rind.
  • Pour into greased and floured 13 x 9 inch baking pan.
  • Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs.
  • Sprinkle over batter.
  • Bake in preheated 375 degree oven for 1 hour.

RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

This is one of my favorite coffeecakes. It is pretty and it taste wonderful! Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender.

Provided by Marg CaymanDesigns

Categories     Breads

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 14

2 1/4 cups flour
3/4 cup sugar
3/4 cup butter (light stick butter works fine!)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream (or 1/2 cup sour cream and 1/4 cup milk combined, I use light sour cream & 1% milk)
1 teaspoon almond extract
1 egg
8 ounces cream cheese (light cream cheese or neufchatel cheese works fine)
1/4 cup sugar
1 egg
3/4 cup raspberry jam (I use sugar free)
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
  • To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
  • Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
  • In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
  • Pour in batter lined pan.
  • Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
  • Bake for 45 to 55 minutes.

Nutrition Facts : Calories 635.5, Fat 34.2, SaturatedFat 19.4, Cholesterol 134.7, Sodium 462.8, Carbohydrate 75.1, Fiber 1.6, Sugar 41.5, Protein 8.2

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In a 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.
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BLACKBERRY COFFEE CAKE RECIPE - FOOD.COM
Blackberry Coffee Cake. Recipe by PalatablePastime. When I make this coffee cake, I have to start with twice as many blackberries as called for because I end up eating them as I go along. I love blackberries! :) 36 People talking Reviews, Tweaks & More Reviews, Tweaks & More READY IN: 40mins ...
From food.com


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