Blackberry Cream Cheese Coffee Cake

Toss Blueberries In 1/4 Cup Flour;

In a medium bowl, whisk together flour, baking powder, and salt. In the same mixing bowl (no need to wash it), cream butter and sugar together until fluffy, 2 to 3 minutes. Mix together flour, granulated sugar, cocoa powder, baking soda, and salt on low speed, then add the oil and buttermilk.

Transfer Mixture To A Small Bowl, Scraping Out As Much As You Can From The Main Mixing Bowl.

Mix in vanilla and almond extracts. Cut in remaining butter until mixture resembles coarse crumbs. Beat in the vanilla extract and sour cream.

On Medium Speed, Add 1 Egg At A Time, Beating Well After Each Addition.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and 3/4 cup granulated sugar together on high speed until creamy and combined, about 2 minutes. 1 cup fresh blackberries for garnish. Beat in eggs one at a time and add vanilla.

Add To Creamed Mixture Alternately With Milk And Water.

Make streussel topping by adding flour, sugar and salt together, then add butter and crumble by hand. Add eggs, one at a time, mixing well after each addition. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and 3/4 cup granulated sugar together on high speed until creamy and combined, about 2 minutes.

Pour Into Greased And Floured 13 X 9 Inch Baking Pan.

Scrape the cake batter into the prepared springform pan, smoothing it out into an even layer. On medium speed, add 1 egg at a time, beating well after each addition. Combine remaining sugar, flour and rind;