We’re combining two recipes in 1 today. First, we’ll make my old-fashioned sour cream crumb cake. This is the softest, most buttery breakfast cake I’ve ever made. We’re going to skip the cinnamon swirl (sorry! but I promise this gets better!) and add a handful of juicy blackberries. I secretly love throwing blackberries into muffins, quick breads, and cakes because you’re left with magenta polka dotted baked goods. Who doesn’t love that?!?!

The old-fashioned sour cream crumb cake will be the base of the recipe. On top, we’ll take a page out of this strawberries ‘n’ cream crumb cake recipe and add a cream cheese layer and brown sugar cinnamon crumb topping.

So that’s 3 layers to fall in love with!

soft and buttery blackberry cake
sweet cream cheese layer
positively ah-mazing crumb topping

3 layers means 3 bowls. Get everything mixed together then layer it all in. I have a couple important notes about the crumb topping and pan to use before we move on.