Forget the fork, this blackberry crumb cake is so good you’ll want to eat it with your hands. Perfect for breakfast, dessert, or that 3 pm slump when only cake will do.
Why This Recipe Works
- The combination of tart blackberries and sweet crumb topping creates a perfect balance of flavors.
- Using buttermilk in the batter ensures the cake is moist and tender.
- The crumb topping is easy to make and adds a delightful texture contrast.
- This recipe is versatile; you can use fresh or frozen blackberries depending on what’s available.
- It’s a one-bowl recipe for the batter, making cleanup a breeze.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups blackberries, fresh or frozen
- 1/2 cup brown sugar (for crumb topping)
- 1/4 cup flour (for crumb topping)
- 1/4 cup cold butter, cubed (for crumb topping)
Equipment Needed
- 9-inch square baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9-inch square baking pan. This ensures your cake won’t stick and bakes evenly. Tip: For extra insurance, line the pan with parchment paper leaving an overhang for easy removal.
Make the Batter
In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the egg, buttermilk, and vanilla extract, whisking until smooth. Sift in the flour, baking powder, baking soda, and salt, stirring just until combined. Overmixing can lead to a tough cake, so stop when you no longer see flour streaks.
Add the Blackberries
Gently fold in the blackberries to distribute them evenly throughout the batter. If using frozen berries, do not thaw them first to prevent the batter from turning purple. Pour the batter into the prepared pan, spreading it evenly with a spatula.
Make the Crumb Topping
In a small bowl, combine the brown sugar and flour. Add the cold butter cubes and use your fingers to rub the mixture together until it resembles coarse crumbs. Sprinkle the topping evenly over the batter. Tip: For larger crumbs, press the mixture together and then break it apart.
Bake to Perfection
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the blackberries bubbly. Allow the cake to cool in the pan for at least 10 minutes before serving. Tip: For an extra treat, serve warm with a scoop of vanilla ice cream.
Tips and Tricks
For those looking to elevate their blackberry crumb cake game, consider these advanced tips. First, if you’re using frozen blackberries, toss them in a tablespoon of flour before adding to the batter to prevent sinking. Second, for a more pronounced crumb topping, freeze the butter before incorporating it into the flour and sugar mixture. Third, experiment with adding a teaspoon of lemon zest to the batter for a bright, citrusy note that complements the blackberries beautifully. Lastly, if you’re a fan of nuts, sprinkle chopped walnuts or pecans over the crumb topping before baking for added crunch and flavor.
Recipe Variations
- Swap blackberries for raspberries or blueberries for a different berry flavor profile.
- Add a layer of cream cheese filling between the batter and crumb topping for a decadent twist.
- Incorporate a teaspoon of cinnamon into the crumb topping for a warm, spicy note.
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free blend.
- Make mini crumb cakes by dividing the batter among muffin tins and adjusting the baking time accordingly.
Frequently Asked Questions
Can I use frozen blackberries?
Absolutely! Frozen blackberries work just as well as fresh in this recipe. There’s no need to thaw them before adding to the batter, which helps prevent the batter from becoming too wet and the berries from bleeding too much color into the cake.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze the cake, well-wrapped, for up to 3 months. Thaw overnight in the refrigerator before serving.
Can I make this cake dairy-free?
Yes, you can substitute the buttermilk with an equal amount of almond milk mixed with a tablespoon of lemon juice or vinegar to mimic the tanginess of buttermilk. Use dairy-free butter alternatives in both the batter and crumb topping.
Summary
This blackberry crumb cake is a delightful treat that combines the tartness of blackberries with a sweet, buttery crumb topping. Easy to make and versatile, it’s perfect for any occasion. Whether you stick to the recipe or try one of the variations, you’re in for a delicious experience.
