Blackberry Cream Cheese Cake Recipe!

Hello lovelies,

If your reading this post, it’s because you love cake, right? If you’ve been here a while, you’ll know I love baking a cake and todays one is defiantly a favourite of mine.

Would you believe me if I told you that they actually class this cake as a breakfast cake?

A cake… for breakfast? Sounds good to me! Who wouldn’t love indulging first thing in the morning because if it was acceptable, I think most of us would. Well, this cake, has made it acceptable and that’s why I’m sharing the joy with you today.

Though I can’t take credit for todays cake. I actually came across this cake whilst scrolling through Pinterest recently and it caught my eye. Not only did the look of deliciousness draw me in but the simplicity too (and we all know how much I love a bake that’s simple to make).

Todays cake is ‘Sally’s Baking Addictions’ recipe. Sally is a baking blogger whom I’ve been following for a couple of years now. I’m always inspired by Sally’s creations but this one in particular had me in a choke hold. I just knew it would be super yummy and boy, was I right!

Sally’s Recipe:

So if cake for breakfast sounds like something you can get on board with, then you know what to do. Keep scrolling below for the recipe:

Category: Desert / Sweet Treat

Servings: 8-10

Prep Time: 20-30 Minutes

Cook Time: 65 Minutes

Overall Time: 1.5 Hours

Ingredients You’ll Need For The Cake:

  • 113g Of Unsalted Butter
  • 150g Of White Granulated Sugar
  • 2 Large Eggs
  • 2tsp Of Vanilla Extract
  • 120g Of Full Fat Sour Cream
  • 166g Of Plain Flour
  • 1tsp Of Baking Powder
  • 1/4tsp Of Bicarbonate Of Soda
  • 150g Of Fresh Or Frozen Blackberries

Ingredients You’ll Need For The Filling:

  • 225g Of Full Fat Philadelphia Cream Cheese
  • 50g Of Granulated Sugar

Ingredients You’ll Need For The Crumb Topping:

  • 70g Of Light Brown Sugar
  • 65g Of Plain Flour
  • 45g Of Unsalted Butter, Cold & Cubed

How To Make The Cake:

  • Firstly, gather together your equipment and ingredients, line a 8inch, loose-bottomed cake tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
  • Secondly, in a large mixing bowl, using an electric whisk, beat together the 113g of unsalted butter with the 150g of granulated sugar until light in colour and fluffy in texture.
  • One at a time, beating well between each addition, beat in the 2 large eggs and 2tsp of vanilla extract.
  • Next, beat in the 120g of sour cream until combined.
  • Now, on a low speed, beat in the 166g of plain flour, 1tap of baking powder and 1/4tsp of bicarbonate of soda until completely combined.
  • Using a rubber spatula, fold in the 150g of blackberries.
  • At this point the batter will be thick.
  • Pour the cake batter into the prepared cake tin, and spread out evenly. Then, set to one side.

How To Make The Cream Cheese Filling:

  • In a medium bowl, using an electric whisk, beat together the 225g of full fat cream cheese and the remaining 50g of granulated sugar until creamy and combined.
  • Using a metal spoon, spread the cream cheese filling evenly over the top of the cake batter.

How To Make The Crumble Topping:

  • In another large bowl, mix together the 70g of light brown sugar and 65g of plain flour.
  • Add the 45g of cold and cubed unsalted butter into the dry ingredients and using either your fingers or a fork, and rub the butter into the dry ingredients until the mixture resembles pea-sized crumbs.
  • Sprinkle the crumbs evenly across the top of the cream cheese filling.
  • Place the cake into the oven for 60-65 minutes, until it no longer jiggles in the centre and a skewer placed into the centre comes out ‘mostly’ clean.
  • {TIP: I’d recommend around 30 minutes into baking the cake that you place a layer of tin / aluminium foil over the cake to help prevent the cake from browning around the edges}
  • Finally, once the cake is baked, remove from the oven and allow to cool in the tin for at least 30-60 minutes, then very carefully remove from the tin and place on a wire rack to cool completely before serving.

That’s your Blackberry Cream Cheese Cake prepared, baked and cooled, ready for you to enjoy!

I’m sorry but blackberry cake… with cream cheese… topped with streusel… does that not sound heavenly to you? As it sure does to me.

Jam packed with all the good stuff that you need for a nutritious breakfast haha.

Now I know what your thinking whilst looking at those photos. Yes, this cake looks as though a 5 year old has made it but when I say, don’t judge a book by it’s cover – I mean it. It may look rough around the edges but believe me when I say the flavour is there and it is blooming delicious.

Let me know in the comments below if you make this cake yourself and if you do, what your thoughts are on it. Are you a cake for breakfast kinda person?

Sending you all tons of love & hugs as always,

Elle xo


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