It looks splendid! Thank you for this recipe. Still in the oven it has been over 45 minutes, when finished I ll post an update. Thank you in advance. I’m so happy you’re here! Spread over cake layer, scatter blueberries on top and make the streusel crumbs. This site uses Akismet to reduce spam. It’s completely vegan, gluten-free and keto and is ready in just 5 minutes! More like 65 to 70 minutes. ), © Copyright 2006-2020, The Pioneer Woman | Ree Drummond.All Rights ReservedPowered by WordPress. Sorry for the late comment, Barb, just back from a week in PA and catching up on emails and blog posts. I made these as muffins and baked for 20 minutes (same temperature). So many of you asked if this recipe could be baked with blueberries instead of raspberries. A fresh and bright side dish for both Mexican and Asian cuisine. Marianne. If you continue to use this site you accept these conditions. Thank you for sharing your recipe Vera Z. I dont have springform pan can you please let me know what size pan would work? Repeat, ending with flour. On waxed paper roll dough to a 12X8-inch rectangle. If it starts browning too much, tent the top with aluminum foil. So so good and perfect! I made this with Bobs red mill grain free Paleo flour for the cake and super fine almond flour for the crumbs ( I am gluten intolerant not celiac). I made this twice now and it is so delicious. In a bowl, mix flour, baking soda, baking powder and salt. Made it last night. For cream cheese layer, beat together softened cream cheese, sugar, hint of vanilla and egg white. I’m glad I came on here. Whisk together the flour, baking powder and salt, then set aside. For cream cheese layer, beat together softened cream cheese, sugar, hint of vanilla and egg white. WHY is that ??????? | Not in printed recipe! Pour over batter in pan. In a separate bowl, using an electric mixer, beat the butter until smooth and creamy. To make the cake beat softened butter and sugar, then mix in eggs, add dry ingredients and sour cream alternately and combine well. Required fields are marked *. And I won't go back! While the original recipe calls for blackberries and I admit I just LOVE them, I’ve also used raspberries and blueberries with equal success and it’s a wonderful treat for breakfast or brunch. Spread the batter onto the bottom of the spring form pan, then spread the cream cheese filling over the batter. It was more mile 90 mins ish. AMAZING!!! I tweeted the giveaway: https://twitter.com/MataFan8/status/475486950565347328, […] Blackberry cream cheese coffee cake - a denver, colorado […]. Same for me! Thanks for stopping by! e. A delicous coffee cake with a creamy lemony cream cheese filling with blackberries and a crunchy light almond lemon topping. But I agree that the dense cake in this recipe required double the baking time – 90 min. For the filling: I LIKE COFFEE WITH SUGAR FREE CREAMER, OR DAIRY CREAM. I like my coffee with hazelnut creamer and two packs of splenda. Spray a 13-cup cast-iron Bundt pan with baking spray with flour. 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. It was so delicious! Well, I’ve got a treat for you! Thank you. This site uses Akismet to reduce spam. The book definitely takes advantage of the fruits and vegetables that are available throughout the year and I can count on it when I want to make something with seafood with my favorites including the crab dip and clam chowder. Mine turned out the same way. Save my name, email, and website in this browser for the next time I comment. Beat the butter in an electric mixer until smooth and creamy. Author Network Cream and sugar all the way!