Teresa's Recipes
Blackberry Crumb Cake
Indulge in a slice of summer with this delightful Blackberry Crumb Cake. Bursting with the fresh, sweet-tart flavors of juicy ripe blackberries, this cake will transport you to sunny afternoons spent in berry-laden fields. The buttery crumb topping adds a delightful crunch, balancing the softness of the cake and the juiciness of the berries. This is the perfect treat for a casual brunch or a cozy tea-time snack.
Ingredients
- 1 teaspoon Cinnamon
- 1/2 cup Brown sugar
- 2 cups Fresh blackberries
- 1 teaspoon Vanilla extract
- 1 cup Milk
- 1 Egg
- 1/2 cup Unsalted butter, cold and cubed
- 1/2 teaspoon Salt
- 2 teaspoons Baking powder
- 1 cup Granulated sugar
- 2 cups All-purpose flour
Dietary Notes
- Servings: 9
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 15g
- Carbs: 45g
- Protein: 5g
- Sodium: 200mg
- Sugar: 30g
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch square baking dish.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the bowl. Using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg, milk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter will be thick.
- Spread half of the batter into your prepared baking dish. Sprinkle half of the blackberries evenly over the batter.
- In a small bowl, mix together the brown sugar and cinnamon. Sprinkle half of this mixture over the blackberries.
- Repeat the layers with the remaining batter, blackberries, and brown sugar mixture.
- Bake for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool in the dish for at least 10 minutes before serving. This allows the flavors to meld and the crumb topping to set.
Tips
- For a twist, try adding a touch of lemon zest to the batter or substituting the blackberries with raspberries or blueberries.