There’s something undeniably comforting about a warm, homemade crumb cake, and this Blackberry Crumb Cake takes that coziness to the next level. Picture this: a buttery, soft cake bursting with juicy blackberries, topped with a golden, cinnamon-scented crumble that adds the perfect touch of sweetness and crunch. It’s the kind of treat that makes your kitchen smell like a bakery and instantly lifts your mood.
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Whether you’re savoring a slice with your morning coffee, serving it as a delightful dessert after dinner, or sneaking a bite (or two) as an afternoon pick-me-up, this cake is pure joy. Trust me, once you try it, it’ll become one of those recipes you come back to again and again.
Why You’ll Love Blackberry Crumb Cake
This recipe isn’t just about baking—it’s about creating a warm, inviting experience. Whether you’re making it for a cozy weekend breakfast, a special brunch with friends, or a simple treat for yourself, this cake fits every occasion. Here’s why it’s a must-try:
Versatile: Serve it as a breakfast coffee cake, an afternoon snack, or a light dessert. It’s delicious at any time of day!
Easy to Make: No fancy techniques required—just simple steps that anyone can follow. Even if you’re new to baking, this recipe will be a breeze.
Packed with Flavor: The combination of juicy blackberries, tender cake, and a buttery crumb topping creates a perfect balance of sweetness and texture.
Perfectly Moist: Thanks to a touch of sour cream (or yogurt), the cake stays incredibly soft and moist, never dry.
A Crowd Favorite: Whether for family, guests, or just yourself, this cake disappears fast. Be prepared for everyone asking for the recipe!
Ingredients in Blackberry Crumb Cake
Here’s the magic behind this irresistible cake:
Flour: The base of the cake and crumb topping, giving it structure while keeping it tender.
Sugar: Adds just the right amount of sweetness to balance the tart blackberries.
Butter: Provides richness and helps create that irresistible crumb topping.
Eggs: Essential for a light, fluffy texture.
Sour Cream: Keeps the cake moist and adds a slight tang that enhances the overall flavor.
Vanilla Extract: Adds warmth and depth to every bite.
Baking Powder & Baking Soda: Helps the cake rise beautifully, making it soft and airy.
Blackberries: The star ingredient! Juicy, fresh, and slightly tart, they add bursts of flavor throughout the cake.
Cinnamon: A touch of spice in the crumb topping makes everything extra cozy.
Instructions
Preheat the Oven: Set your oven to 350°F (175°C) and grease a baking dish or line it with parchment paper for easy removal.
Make the Crumb Topping: In a small bowl, mix flour, sugar, cinnamon, and melted butter until crumbly. Set aside.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar: In another bowl, beat the butter and sugar together until light and fluffy. This step is key for a soft, airy cake!
Add the Wet Ingredients: Mix in the eggs one at a time, followed by vanilla extract and sour cream. Stir until smooth.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix!
Fold in the Blackberries: Gently fold in the blackberries, being careful not to mash them.
Assemble the Cake: Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb topping generously over the batter.
Bake to Perfection: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool slightly before slicing. Enjoy warm or at room temperature!
How to Serve Blackberry Crumb Cake
This cake is delightful on its own, but here are a few ways to make it even more special:
- With Coffee or Tea: The perfect pairing for your morning or afternoon break.
- With a Dollop of Whipped Cream: Adds a light, airy contrast to the rich cake.
- With a Scoop of Vanilla Ice Cream: A decadent way to turn it into a dessert.
- Drizzled with Honey or Maple Syrup: For an extra touch of sweetness.
- With a Dusting of Powdered Sugar: Simple yet elegant.
Additional Tips
Want to make this cake even better? Here are a few pro tips:
Use Fresh or Frozen Blackberries: If using frozen, don’t thaw them first—this helps prevent excess moisture in the batter.
Try Other Fruits: Swap blackberries for blueberries, raspberries, or diced peaches for a fun twist.
Make it Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
Store Leftovers Properly: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze for Later: Wrap slices individually and freeze for up to 3 months. Just thaw at room temperature when ready to enjoy.
FAQ Section
Q1: Can I use a different type of fruit?
A1: Absolutely! Blueberries, raspberries, or chopped peaches work beautifully in this cake.
Q2: Can I make this cake ahead of time?
A2: Yes! You can bake it a day in advance and store it covered at room temperature.
Q3: Can I use Greek yogurt instead of sour cream?
A3: Yes! Greek yogurt is a great substitute that keeps the cake moist and adds a slight tang.
Q4: Can I double the recipe?
A4: Yes, just bake it in a larger pan and adjust the baking time accordingly.
Q5: How do I keep the crumb topping from sinking?
A5: Make sure the topping is crumbly, not too wet, and gently press it onto the batter before baking.
Q6: Can I make this cake dairy-free?
A6: Yes! Substitute dairy-free butter and coconut yogurt for a delicious dairy-free version.
Q7: How do I store leftovers?
A7: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Q8: Can I add nuts to the crumb topping?
A8: Definitely! Chopped pecans or walnuts add a great crunch.
Q9: What’s the best way to reheat this cake?
A9: Warm individual slices in the microwave for 10-15 seconds or in a low oven for a few minutes.
Q10: Can I make this in muffin form?
A10: Yes! Just divide the batter into muffin cups and bake for about 20-25 minutes.
Final Thoughts
This Blackberry Crumb Cake is pure homemade comfort in every bite. It’s simple to make, packed with juicy berries, and topped with a buttery crumble that will have you reaching for seconds (or thirds!). Whether you’re serving it for breakfast, dessert, or a midday treat, it’s sure to bring smiles all around.
Print
Blackberry Crumb Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 20 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blackberry Nectarine Crumb Cake is a delightful summer dessert, combining the sweet and tangy flavors of fresh peaches and blackberries with a buttery, crispy crumb topping. Perfect for tea time or served with a scoop of ice cream for a decadent treat. This easy and effortless recipe is sure to become a family favorite!
Ingredients
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For the Cake:
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3 cups (250 g) All-Purpose Flour
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2 tsp Baking Soda
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1 tsp Baking Powder
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1/2 tsp Salt
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1 cup (227 g) Unsalted Butter
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1 1/2 cup (200 g) White Sugar
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2 large Eggs
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1/4 cup Peach Jam (optional)
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1 cup (230 g) Sour Cream
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2 tsp Vanilla Extract
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2 – 3 large Peaches, sliced
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2 cups (150 g) Blackberries
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For the Crumb Topping:
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1 cup (125 g) All-Purpose Flour
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1 cup (56 g) Almond Flour
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1/2 cup (50 g) Sugar
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1/2 tsp Lemon Zest
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1/2 cup (113 g) Cold Butter, cold
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1/2 tsp Salt
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Instructions
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Preheat your oven to 350°F / 175°C / Gas Mark 4 and grease a 9 x 13-inch sheet cake pan.
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Prepare the Dry Ingredients:
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In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
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Cream the Butter and Sugar:
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In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and peach jam (if using).
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Combine Wet and Dry Ingredients:
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Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, and mix until just combined. Do not overmix.
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Add Fruit:
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Spread the batter into the prepared baking pan. Sprinkle the blackberries over the batter, then layer the nectarine slices on top.
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Make the Crumb Topping:
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In a bowl or food processor, combine the all-purpose flour, almond flour, salt, and sugar. Add the cold butter cubes and mix with your fingers or a fork until the mixture resembles coarse crumbs. Sprinkle evenly over the fruit layer.
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Bake:
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Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
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Cool:
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Allow the cake to cool in the pan for about 15 minutes before serving.
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Notes
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For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
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If you don’t have almond flour, you can substitute with regular all-purpose flour.
Nutrition
- Serving Size: 1 square
- Calories: 290 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg