Blackberry Crumb Cake
Indulge in the sweetly tart allure of this luscious Blackberry Crumb Cake, a perfect balance of tender, buttery cake and a delightfully spiced crumb topping. Bursting with juicy fresh blackberries, the cake batter combines rich buttermilk, fragrant vanilla, and simple pantry staples for a moist and airy base. The crowning crumb layer, made with brown sugar and cinnamon, adds a warm, sugary crunch that perfectly complements the fruity filling. Ready in just over an hour, this easy-to-follow recipe is an ideal treat for brunch gatherings, afternoon tea, or a decadent dessert. Serve it as is, or elevate it with a dollop of fresh whipped cream for an irresistible finishing touch. Whether paired with coffee or enjoyed solo, this blackberry-studded delight will quickly become a family favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 0.75 cups unsalted butter, melted
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cups buttermilk
- 2 items large eggs
- 2 teaspoons pure vanilla extract
- 2 cups fresh blackberries
- 0.5 cups light brown sugar
- 1 teaspoons ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Fold in the fresh blackberries gently to avoid smashing them.
Pour the batter into the prepared pan and spread it evenly.
To make the crumb topping, combine the brown sugar, 1 cup of the all-purpose flour (from the total amount), ground cinnamon, and melted butter in a small bowl. Mix with a fork until crumbly.
Sprinkle the crumb topping evenly over the cake batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Slice and serve the cake as is, or with a dollop of whipped cream or a drizzle of glaze, if desired.
Nutrition Facts
Calories |
4152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 2745 mg | 119% | |
| Total Carbohydrate | 629.1 g | 229% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 376.9 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 587 mg | 45% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1433 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
