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Creamy Blackberry Cream Cheese Coffee Cake Bars

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These creamy blackberry cream cheese coffee cake bars combine a rich cream cheese layer with juicy blackberries baked right into a tender coffee cake base, perfect for brunch or coffee breaks.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) milk (any kind)
  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1 cup (150g) frozen blackberries, thawed and slightly mashed
  • 1 teaspoon lemon zest (optional)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar or coarse sugar (optional)
  • 1/2 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch (23×23 cm) square baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add melted butter, egg, vanilla extract, and milk to the dry ingredients. Mix just until combined; do not overmix.
  4. Press about two-thirds of the batter evenly into the prepared pan to form the base crust.
  5. In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy.
  6. Gently fold in the thawed, slightly mashed blackberries, lemon zest (if using), and vanilla extract into the cream cheese mixture.
  7. Spread the cream cheese blackberry filling evenly over the crust layer in the pan.
  8. Drop the remaining batter by spoonfuls over the cream cheese layer. Use a spatula to lightly swirl the batter if desired.
  9. Optional: Mix turbinado sugar with cinnamon and sprinkle evenly over the top.
  10. Bake for 40–45 minutes until the top is golden brown and a toothpick inserted into the crust comes out clean. The cream cheese layer should be set but soft.
  11. Let cool completely on a wire rack before cutting into bars. Refrigerate for about an hour if firmer slices are desired.

Notes

Make sure cream cheese is fully softened for a smooth filling. Avoid overmixing the batter to keep the crust tender. If the cream cheese filling bubbles or browns too much, loosely cover the pan with foil halfway through baking. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend. For dairy-free, use vegan cream cheese and plant-based milk.

Nutrition

Keywords: blackberry, cream cheese, coffee cake, bars, easy recipe, homemade, brunch, dessert, baking

Find it online: https://spoonette.com/creamy-blackberry-cream-cheese-coffee-cake-bars-easy-homemade-recipe/