Enjoy this sour cream blackberry cake for breakfast, or add a scoop of ice cream for a fabulous dessert. Make this blackberry cake with fresh or frozen blackberries. Sour cream makes the cake tender and moist, while the blackberries and spiced crumble topping give it texture and color. It’s a wonderful cake for company!
Blackberry Cake With Crumble Topping
This blackberry cake features a spiced crumble topping. Sour cream in the cake batter makes the cake tender and moist!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Desserts, Cakes
- Method: Bake
Ingredients
Scale
Crumb Topping
Instructions
- Heat oven to 350 F.
- Grease and flour a 9-inch springform pan.
- Combine the 1 1/2 cups flour, baking powder, salt, baking soda. Set aside.
- In a mixing bowl with an electric mixer, beat the 4 ounces of butter with the granulated sugar until light and fluffy, about 4 minutes. Beat in eggs until smooth. Add the vanilla and sour cream, blend well.
- With the mixer on low speed, slowly beat in the flour mixture until smooth and well blended. Spread the mixture in the prepared pan.
- Sprinkle the blackberries over the batter.
- In another bowl, combine the brown sugar, 3/4 cup flour, cinnamon, nutmeg, and the 5 tablespoons of melted butter. Mix with a fork until crumbly. Sprinkle the crumbs evenly over the blackberries.
- Bake for 35 to 40 minutes, or until set and lightly browned. A toothpick inserted into the center of the cake should come out clean or with very few crumbs clinging.
- Cool for about 10 minutes on a rack; remove the pan sides and cool completely.
