Homemade Blackberry Crumb Cake: Sweet, Buttery Delight for All

Blackberry crumb cake is a dessert that combines the tangy taste of fresh berries with a sweet, buttery base.

This classic treat is loved by bakers and dessert lovers for its rustic charm and irresistible flavors.

It features a soft, moist center paired with a crunchy, golden-brown topping for an interesting mix of textures.

Juicy blackberries scattered throughout the cake add bursts of natural sweetness to every bite.

Perfect for any time of day, this versatile dish can be served as breakfast, enjoyed as an afternoon snack, or offered as an elegant dinner party dessert.

Blackberry crumb cake strikes a perfect balance between simplicity and indulgence, earning it a special place in many kitchens.

Tips For A Better Blackberry Crumb Cake

• Gentle Fruit Distribution: Carefully fold blackberries and nectarines into the batter to prevent crushing and maintain their shape, ensuring even fruit spread throughout the cake.
• Prevent Sinking Fruits: Lightly dust blackberries with flour before adding to the batter to help them stay suspended and prevent sinking to the bottom during baking.
• Crumb Topping Texture Trick: Use cold butter and work quickly when making the crumb topping to create a light, crispy texture that adds delightful crunch to the cake.
• Moisture Preservation Technique: Cover the cake loosely with aluminum foil halfway through baking to prevent over-browning while keeping the interior moist and tender.
• Versatile Dietary Adaptation: Substitute gluten-free flour blend for all-purpose flour and use dairy-free alternatives like coconut cream and vegan butter to make the cake suitable for gluten-free and vegan diets.

How To Store Blackberry Crumb Cake And Keep It Fresh

• Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 4 days, keeping the crumb topping crisp and fresh.
• Freeze: Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months to preserve its delicious flavor and texture.
• Reheat Oven Method: Warm individual slices at 325°F for 10-15 minutes, ensuring the cake remains moist and the crumb topping stays crunchy.
• Room Temperature: Let frozen cake thaw at room temperature for 2-3 hours before serving, maintaining its original soft and tender consistency.

Toppings That Go With Blackberry Crumb Cake

• Pair Creamy Vanilla Ice Cream: Scoop cold, rich vanilla ice cream alongside warm cake slices to create delightful temperature contrast.
• Complement Chamomile Tea: Brew delicate chamomile tea to highlight the cake's fruity essence and provide gentle, soothing background notes.
• Match Honey Whipped Cream: Whip fresh cream with local honey for a silky, sweet topping that enhances the blackberry and nectarine flavors.
• Sip Sparkling Rosé: Select a light, crisp sparkling rosé wine that cuts through the cake's richness and complements its fruity undertones.

Twist The Flavor In Blackberry Crumb Cake

• Gluten-Free Blackberry Cake: Replace all-purpose flour with a gluten-free flour blend and almond flour with gluten-free oat flour for those with wheat sensitivities.
• Vegan Berry Crumb Cake: Substitute butter with coconut oil, eggs with flax eggs, and sour cream with coconut yogurt. Use plant-based margarine in the crumb topping.
• Low-Sugar Berry Cake: Use stevia or monk fruit sweetener instead of sugar. Replace jam with sugar-free fruit preserves and reduce overall sugar content while maintaining moisture.
• Dairy-Free Adaptation: Swap sour cream with almond milk or coconut yogurt. Use dairy-free margarine in place of butter to create a lactose-free version of the original recipe.

Blackberry Crumb Cake Q&A

• How ripe should the blackberries be for this recipe?

Choose blackberries that are deep purple, plump, and slightly soft when gently pressed. Avoid using mushy or moldy berries that might make the cake soggy or affect its taste.

• Can I substitute the nectarines with another fruit?

Yes, you can replace nectarines with peaches, apricots, or even raspberries. The key is to choose fruits that have similar texture and sweetness to maintain the cake’s balance.

• Why is it important not to overmix the batter?

Overmixing develops gluten in the flour, which can make the cake tough and dense instead of light and tender. Mix just until the ingredients are combined to ensure a soft, delicate crumb.

• Is almond flour necessary for the crumb topping?

While almond flour adds a nutty flavor and helps create a crumbly texture, you can substitute it with regular flour if needed. The topping will still be delicious, though slightly less complex in taste.

Why Blackberry Crumb Cake Feels Like Home

• Whip up this delightful blackberry crumb cake in just over an hour, making it perfect for spontaneous dessert cravings or last-minute gatherings.
• Crowd-Pleasing Flavor Combo
• Combine the tartness of blackberries with sweet nectarine slices and a buttery crumb topping that creates an irresistible taste experience everyone will love.
• Versatile Occasion Dessert
• Serve this cake for brunch, afternoon tea, potlucks, or as a comforting weekend treat that suits multiple social settings without complicated preparation.
• Beginner-Friendly Recipe
• Designed with simple steps and basic ingredients, this cake welcomes home bakers of all skill levels to create a professional-looking dessert with minimal baking expertise.

What You’ll Need For Blackberry Crumb Cake

• All-Purpose Flour: Provides structure and base for the cake, choose unbleached for better texture.
• Baking Soda, Baking Powder: Essential leavening agents for cake's rise and lightness.
• Salt: Enhances overall flavor and balances sweetness.

• Blackberries, Nectarines: Fresh, ripe fruits add natural sweetness and juicy texture, seasonal fruits work best.

• Butter: Softened and unsalted for rich, smooth cake base with creamy flavor.
• Sugar: Provides sweetness and helps with cake's tender crumb, granulated works perfectly.
• Eggs: Bind ingredients and add structure, room temperature recommended.
• Vanilla Extract: Adds warm, complex flavor to the cake, pure extract preferred.
• Peach Jam: Optional ingredient for extra fruity depth, use high-quality preserves.
• Sour Cream: Creates moisture and tender crumb, full-fat version recommended.

• All-Purpose Flour, Almond Flour: Combination creates interesting texture for crumb topping.
• Cold Butter: Creates crumbly, streusel-like topping, must be very cold for best results.
• Sugar: Adds sweetness to the crumb layer.
• Salt: Balances sweetness in topping.

How To Whip Up Blackberry Crumb Cake

Step 1: Prepare Baking Station

Preheat oven to 350°F. Grease a 9 x 13-inch sheet cake pan with butter or cooking spray.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Baking powder
• Salt

Step 3: Create Creamy Base

In a large mixing bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, blending thoroughly after each. Mix in vanilla extract and optional peach jam.

Step 4: Combine Mixtures

Slowly incorporate dry ingredients into butter mixture, alternating with sour cream. Stir gently until just combined. Avoid overmixing.

Step 5: Arrange Fruit Layer

Spread batter evenly in prepared pan. Scatter fresh blackberries across surface. Arrange nectarine slices over berries.

Step 6: Craft Crumb Topping

• All-purpose flour
• Almond flour
• Sugar
• Salt

Cut cold butter into mixture using fingers or fork until it resembles coarse crumbs. Sprinkle topping uniformly over fruit layer.

Step 7: Bake Cake

Slide pan into preheated oven. Bake 40-45 minutes until a toothpick inserted in center comes out clean.

Step 8: Cool and Serve

Let cake rest in pan for 15 minutes. Slice and enjoy warm or at room temperature.

Mouthwatering Blackberry Crumb Cake Recipe

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4.8 from 9 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Luscious Blackberry Crumb Cake combines summer’s sweetest berries with a buttery, crumbly topping that melts in your mouth. Rich layers of tender cake and juicy blackberries create a dessert you’ll crave long after the last delightful crumb disappears.

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Ingredients

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Main Ingredients:

• 3 cups (250 g) All-Purpose Flour
• 2 cups (150 g) Blackberries
• 3 large Peaches, sliced
• 1 cup (227 g) Unsalted Butter
• 1 ½ cups (200 g) White Sugar
• 1 cup (230 g) Sour Cream

Flour and Leavening Agents:

• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• ½ teaspoon Salt
• 1 cup (125 g) All-Purpose Flour
• 1 cup (56 g) Almond Flour

Additional Ingredients:

• 2 large Eggs
• ¼ cup Peach Jam (optional)
• 2 teaspoons Vanilla Extract
• ½ cup (50 g) Sugar
• ½ teaspoon Lemon Zest
• ½ cup (113 g) Cold Butter
• ½ teaspoon Salt

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Instructions

1. Prepare the oven environment by heating to 350°F and coating a 9 x 13-inch sheet cake pan with a light layer of grease to prevent sticking.
2. Craft the foundational dry mixture by thoroughly whisking flour, baking soda, baking powder, and salt in a separate mixing vessel until uniformly combined.
3. Create a voluminous base by vigorously creaming butter and sugar until the texture becomes airy and pale. Incorporate eggs individually, ensuring complete integration after each addition, then fold in vanilla extract and peach jam for enhanced depth of flavor.
4. Delicately merge the dry ingredients with the butter mixture, alternating with sour cream, mixing gently to maintain a tender crumb structure. Exercise caution to avoid overmixing, which could compromise the cake’s delicate texture.
5. Transfer the smooth batter into the prepared pan, artfully distributing blackberries across the surface and arranging nectarine slices in an elegant layer.
6. Construct the crumbly topping by blending all-purpose flour, almond flour, salt, and sugar. Introduce cold butter cubes, using fingertips or a fork to create a rustic, coarse texture resembling sandy granules. Distribute the crumb mixture evenly over the fruit layer.
7. Position the cake in the preheated oven and bake for 40-45 minutes, monitoring until a inserted toothpick emerges clean, indicating perfect doneness.
8. Allow the cake to rest and settle in the pan for approximately 15 minutes, enabling it to set and cool before serving, which helps maintain its structural integrity.

Notes

• Soften butter to room temperature beforehand to ensure smooth, even mixing and prevent lumpy batter.
• Use fresh, ripe blackberries for maximum flavor and natural sweetness in the cake.
• For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain cake’s texture.
• Prevent fruit from sinking by lightly coating berries in flour before adding to batter,

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Desserts, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 420
• Sugar: 30 g
• Sodium: 250 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 80 mg