Best 3 Easy Blackberry Crumble Cake Recipes
Indulge in a delectable journey with our collection of luscious blackberry crumble cake recipes, a symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure as we unveil the secrets to crafting this classic dessert, from the perfect balance of sweet and tart blackberries to the buttery, crumbly topping that melts in your mouth. Discover the art of creating a tender, moist cake that serves as the perfect foundation for the vibrant blackberry filling, bursting with juicy goodness. Explore variations of this timeless treat, such as the elegant blackberry crumble cake with a hint of lemon zest or the decadent chocolate blackberry crumble cake that combines two irresistible flavors. Whether you prefer a classic recipe or a modern twist, our curated selection offers something for every palate. Prepare to delight your loved ones with this irresistible dessert that captures the essence of summer's bounty.
**Recipes:**
**1. Classic Blackberry Crumble Cake:**
Experience the timeless flavors of this traditional blackberry crumble cake, featuring a tender vanilla cake base, a vibrant blackberry filling, and a golden-brown crumble topping.
**2. Lemon Blackberry Crumble Cake:**
Infuse your blackberry crumble cake with a refreshing burst of citrus using lemon zest. This variation adds a delightful tang that complements the sweetness of the blackberries.
**3. Chocolate Blackberry Crumble Cake:**
Indulge in the ultimate chocolate-lover's dream with this decadent chocolate blackberry crumble cake. Layers of rich chocolate cake, tangy blackberries, and a chocolate crumble topping create an irresistible treat.
**4. Gluten-Free Blackberry Crumble Cake:**
Enjoy the classic taste of blackberry crumble cake without compromising on dietary preferences. This gluten-free version uses alternative flours to create a delectable treat that everyone can savor.
**5. Vegan Blackberry Crumble Cake:**
Delight in a guilt-free indulgence with our vegan blackberry crumble cake. This plant-based recipe uses dairy-free and egg-free ingredients to deliver a delicious and compassionate dessert.
BLACKBERRY CRUMBLE CAKE
Steps:
- Preheat the oven to 180°c (160°c fan).
- Begin by making the cake. If the butter is too hard then soften it a little in the microwave for 10 seconds. Add the sugar and beat with a wooden spoon or whisk until it goes light and fluffy.
- Add the eggs, one at a time, beating after each one. Then add the flour in three batches, beating it into the wet mixture each time. Add the almond extract too.
- Line a square 20cm tin with baking parchment and grease the sides. Pour/spoon the cake mixture into the tin.
- Put the blackberries on top of the cake mixture.
- Using your fingertips, rub together the butter and flour for the topping until it is like breadcrumbs. Then stir in the sugar and put it on top of the cake.
- Bake in the oven at for about 40 minutes.
- Serve warm or cold, alone or with cream or ice cream.
Nutrition Facts : Calories 371 kcal, Carbohydrate 46 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 86 mg, Sodium 168 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving
JAMMY BLACKBERRY & ALMOND CRUMBLE CAKE
Enjoy these blackberry and almond cake slices for afternoon tea, or as dessert served with vanilla ice cream. They're made with fresh blackberries and jam
Provided by Good Food team
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4, butter a 20cm square tin and line with baking parchment. Beat 200g of the butter and 200g of the sugar together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, one at a time, until well combined. When smooth and creamy, add 225g of the flour, the baking powder, almonds, milk and vanilla, and mix to combine.
- Scrape the mixture into the tin and level the surface with a spatula. Dot over teaspoons of jam, then scatter over the blackberries, pressing them in gently.
- To make the crumble topping, weigh the remaining 25g butter and 25g sugar into a bowl, add the rest of the flour and a pinch of salt. Rub the ingredients together between your fingertips until they are a crumbly consistency. Mix in the flaked almonds, then scatter the crumble over the cake. Scatter with the 1 tbsp caster sugar and bake for 45 mins until a skewer inserted into the middle comes out clean.
- If the cake isn't ready, return to the oven for 5-10 mins more, then check again. Leave to cool for at least 20 mins in the tin before slicing and serving.
Nutrition Facts : Calories 281 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
BLACKBERRY CRUMBLE
This is a blackberry crumble recipe that I have not made in two years. It's very filling, but is really good.
Provided by rafaelajeffery
Categories Desserts Crisps and Crumbles Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place blackberries in a large pie dish and sprinkle with sugar.
- Combine flour, brown sugar, butter, and cinnamon in the bowl of a food processor; process until combined. Spread the mixture over the berries and sugar. Sprinkle with walnuts.
- Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 37.7 g, Cholesterol 22.9 mg, Fat 16.5 g, Fiber 5.2 g, Protein 4.5 g, SaturatedFat 6.2 g, Sodium 6.4 mg, Sugar 20.2 g
Tips:
- Use fresh or frozen blackberries: Fresh blackberries are ideal for this recipe, but frozen blackberries can also be used. If using frozen blackberries, thaw them completely before using.
- Don't overmix the batter: Overmixing the batter will result in a tough cake. Mix the ingredients just until they are combined.
- Don't overbake the cake: The cake is done baking when a toothpick inserted into the center comes out clean. Overbaking will result in a dry cake.
- Serve the cake warm or at room temperature: The cake is best served warm or at room temperature. It can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Conclusion:
This easy blackberry crumble cake is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up fresh or frozen blackberries. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with everyone who tries it.
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