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.
Ingredients
Scale
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
Instructions
- 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.
- Craft the foundational dry mixture by thoroughly whisking flour, baking soda, baking powder, and salt in a separate mixing vessel until uniformly combined.
- 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.
- 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.
- Transfer the smooth batter into the prepared pan, artfully distributing blackberries across the surface and arranging nectarine slices in an elegant layer.
- 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.
- Position the cake in the preheated oven and bake for 40-45 minutes, monitoring until a inserted toothpick emerges clean, indicating perfect doneness.
- 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