Blackberry cream cheese crumb cake is an unforgettable breakfast treat. That’s why, for the past 4 years since I first published the recipe, I’ve made it more often than any other indulgent breakfast cake. In the winter, I swap blackberries for cranberries. Sometimes I use raspberries, blueberries, or strawberries instead. It’s a constant family-loved treat that guarantees to make any morning feel special. The last time I made it, I added lemon icing and took new pictures. I figured you’d appreciate a reminder about this one!