Making Gluten-Free Blackberry Cream Cheese Coffee Cake with Siobhan Muir

Originally, this recipe was Raspberry Cream Cheese Coffee Cake, but we didn't have raspberries or cream cheese. Don't worry - it turned out awesome and delicious, and high in anti-oxidants. Plus, it's delicious. However, it does take 4 bowls, so don't be surprised that you'll be washing things.
INGREDIENTS FOR FILLING
1/4 cup sugar
8 oz cream cheese or goat cheese
1 egg white
1 cup blackberries (saved for later)
To make the filling: Mix together cream cheese or goat cheese and sugar on medium-low speed until creamy. Add egg white and mix on low until combined. Set aside. (bowl #1)
INGREDIENTS FOR THE CAKE
1 1/2 cups all purpose flour (we used Bob's Redmill GF 1:1 baking flour)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
5.5 Tbsp butter - softened
1/2 cup sugar
1 egg + 1 egg yolk, room temperature
3/4 cup sour cream
1 tsp vanilla extract
To make the cake: Preheat oven to 350 F (177 C) and grease a 9 inch spring form pan. Line the bottom with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt, and set aside (bowl #2)
With your electric mixer, cream together butter and sugar on medium-low speed in a large bowl (bowl #3). Add egg and yolk, and vanilla. Slowly mix in the flour mixture, alternating with the sour cream. Transfer the batter into the prepared pan and smooth gently with a spatula.
Spread cream cheese mixture on top of the cake batter. Place berries into the filling all over the cake top.
INGREDIENTS FOR THE TOPPING
1/3 cup white sugar or packed brown sugar
1/2 cup GF flour
3 Tbsp butter - chilled and cubed
To make the topping: Combine sugar, flour, and cubed butter in a bowl (bowl #4). Work with a pastry cutter or fork until the mixture is crumbly and well combined.
Sprinkle the streusel topping over the blackberries until completely covered.
Bake for 40 - 45 minutes until a cake tester inserted into the center comes out clean. Cool entirely on a rack. When cool, run a knife around the edge of the cake to loosen it from the sides of the pan and release the ring of the spring form pan.
Can be stored in the fridge for up to 7 days (if it lasts that long).

[@erinlewis5926]

Looks yummy

[@siobhanmuir4793]

It was delicious and anyone who likes cheesecake will love this recipe.