Delicious Blackberry Crumble Cake Recipe

This Blackberry Crumble Cake recipe combines the tartness of blackberries with a buttery crumble topping, creating a delightful dessert that is perfect for any occasion. The moist cake is easy to prepare and is sure to impress your family and friends.

With simple ingredients and straightforward steps, this cake recipe is perfect for both novice and experienced bakers. Enjoy it warm with a scoop of vanilla ice cream or serve it plain for a delightful treat.

Easy Blackberry Crumble Cake Recipe

This Blackberry Crumble Cake features a soft, tender cake base topped with fresh blackberries and a crunchy crumble. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups fresh blackberries
1/2 cup brown sugar
1/2 cup rolled oats
1/2 cup all-purpose flour (for crumble)
1/4 cup unsalted butter, melted (for crumble)
1 teaspoon cinnamon (for crumble)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Make the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together 1 cup of flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Add Blackberries: Gently fold in the fresh blackberries into the batter, being careful not to break them.
Prepare the Crumble: In a separate bowl, combine the brown sugar, oats, 1/2 cup flour, melted butter, and cinnamon. Mix until crumbly.
Assemble the Cake: Pour the cake batter into the prepared pan and spread it evenly. Sprinkle the crumble mixture over the top.
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.