Blackberry Crumble Cake

Blackberry Crumble Cake
Now I don't usually like to bake cakes that involve washing up more than 1 or 2 bowls. Unfortunately this cake involves 3 bowls... but it's worth it. I love September, not for the massive spiders but for the huge amounts of blackberries you can find out and about in fields. There's nothing more satisfying than suiting up with long sleeves and gloves to brave the brambles and coming home with sacks of free blackberries.


For the crumble
50g plain flour
50g caster sugar
50g cold unsalted butter, cubed
½tsp ground cinnamon

For the Cream Cheese Filling
200g cream cheese
50g caster sugar
1 egg
½tsp vanilla extract
zest of one lemon
1tbsp plain flour

For the Sponge
60g unsalted butter, softened
100g caster sugar
1 egg
½tsp vanilla extract
80ml milk
140g plain flour
1tsp baking powder
pinch of salt
150g fresh blackberries

Preheat the oven to 170ÂșC and grease a 23cm loose-bottomed cake or tart tin (round or square). 

First, make the crumble topping. Put all of the crumble ingredients into a small bowl and rub the butter in with your fingertips until you have chunky crumbs. 

Next, make the cream cheese filling by mixing all of the filling ingredients together in a medium sized bowl until smooth.

Finally, make the sponge batter. Cream together the butter and sugar until pale. Beat in the egg and vanilla, followed by the milk. Sift in the flour, baking powder and salt and gently mix until well combined.

Pour the sponge batter into the bottom of the tin, then pour over the cream cheese filling. Scatter the blackberries all over the cream cheese filling, then finally sprinkle the crumble on top.

Bake for 45-55minutes or until the crumble is golden brown on top and a skewer comes out clean. You can serve this cake warm or cold. 

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