Delicious Blackberry Crumb Cake Recipe

This Blackberry Crumb Cake Recipe combines the sweet and tart flavor of fresh blackberries with a buttery crumb topping. It’s a delightful dessert perfect for any occasion, whether served at brunch or as an after-dinner treat.

The recipe is simple to follow and results in a moist cake with a crunchy topping. You can easily pair it with a chicken recipe for a complete meal experience.

Easy Blackberry Crumb Cake Recipe

This cake features a soft vanilla base layered with juicy blackberries and topped with a crumbly mixture of flour, sugar, and butter. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup fresh blackberries
1/2 cup brown sugar
1/2 cup rolled oats
1/2 cup additional flour for crumb topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix Dry Ingredients: In a bowl, whisk together 1 cup flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with sour cream until just combined. Gently fold in the blackberries.
Prepare Crumb Topping: In a separate bowl, mix together brown sugar, oats, and 1/2 cup flour. Cut in butter until crumbly.
Assemble the Cake: Pour the batter into the prepared cake pan and sprinkle the crumb topping evenly over the batter.
Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.