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Blackberry cake with a crumble topping is a dessert that seems simple, but is still special enough for guests and special occasions. The cake itself is soft and tender, with sour cream in the batter giving it richness and a fine, delicate crumb. As it bakes, the blackberries soften, adding pockets of flavor throughout the cake.
The topping is a big part of what makes this one so good. It adds a buttery layer with just enough cinnamon and nutmeg to add warmth without overpowering the berries. You get soft cake, juicy blackberries, and a sweet spiced topping in every bite.
The cake makes an easy dessert, but it’s just as nice with coffee in the afternoon or set out for brunch. If you have fresh blackberries to use up, this is a great way to turn them into a delicious dessert!
What You’ll Like About This Recipe
Moist, tender cake. Sour cream keeps the crumb soft without making the cake heavy.
Juicy blackberry flavor. Fresh or frozen berries bake right into the cake.
Buttery crumble topping. A spiced crumb adds texture and a bakery-style finish.
Ingredient Notes
- All-purpose flour: Provides structure for both the cake and the crumble topping.
- Sour cream: Adds moisture and tenderness to the cake batter.
- Butter: Softened butter blends smoothly into the batter; melted butter helps create a crumbly topping.
- Blackberries: Fresh are ideal, but frozen berries work well without thawing.
- Brown sugar: Adds depth and caramel notes to the crumble.
- Cinnamon and nutmeg: Bring warmth and balance to the topping without overpowering the fruit.
- Springform pan: Makes removing the cake easy once it has cooled.
Steps to Make Blackberry Cake With Crumble Topping
- Prepare the pan and preheat the oven.
- Combine the dry ingredients for the cake and set aside.
- Cream the butter and sugar, then mix in the eggs, vanilla, and sour cream.
- Add the dry ingredients and mix until smooth.
- Spread the batter evenly in the pan.
- Sprinkle the blackberries over the batter.
- Mix the crumble topping until crumbly and scatter it over the berries.
- Bake until the cake is set and lightly browned, then cool before removing the pan sides.
Tips
- If using very large blackberries, cut them in half for more even distribution.
- Place the springform pan on a baking sheet to catch any butter drips.
- Check the cake near the end of baking to avoid overbrowning the topping.
- Let the cake cool before slicing so it holds together neatly.
Recipe Variations
- Use a different berry. Blueberries or raspberries can be substituted for the blackberries.
- Add citrus zest. Lemon or orange zest brightens the flavor of the cake.
- Make it extra spiced. Add a pinch of ginger or cardamom to the crumble topping.
- Try a mixed fruit version. Combine blackberries with sliced peaches or apples.
Serving Suggestions
- Serve slightly warm or at room temperature.
- Add a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with coffee or tea for an afternoon treat.
- Choose fresh berries on the side for a simple garnish.
How to Store
Refrigerate: Store covered in the refrigerator for up to 4 days.
Freeze: Wrap slices well and freeze for up to 2 months.
Refresh: Bring to room temperature or warm briefly before serving.
Frequently Asked Questions
Blackberry Cake With Crumble Topping
Ingredients
- Butter and flour or baking spray for the pan
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp fine salt
- ⅛ tsp baking soda
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla
- ½ cup sour cream
- 2 cups blackberries
For the Crumb Topping
- ½ cup brown sugar, packed
- ¾ cup all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 5 tbsp melted butter
Recommended Equipment
- Stand mixer or handheld mixer
Instructions
- Heat oven to 350°F. Grease and flour a 9-inch springform pan or spray it with baking spray.Butter and flour or baking spray for the pan
- Combine the 1 1/2 cups flour, baking powder, salt, baking soda in a medium bowl. Set aside.1 1/2 cups all-purpose flour | 1 tsp baking powder | 1/4 tsp fine salt | 1/8 tsp baking soda
- In a mixing bowl with an electric mixer, beat 1/2 cup of butter with the granulated sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until the batter is smooth. Add the vanilla and sour cream, blend well.1/2 cup unsalted butter (softened) | 3/4 cup granulated sugar | 2 large eggs | 1 1/2 tsp vanilla | 1/2 cup sour cream
- With the mixer on low speed, slowly beat in the flour mixture just until blended. Spread the mixture in the prepared pan.
- Sprinkle the blackberries over the batter.2 cups blackberries
- In another bowl, combine the brown sugar, 3/4 cup flour, cinnamon, nutmeg, and the melted butter. Mix with a fork until crumbly. Sprinkle the crumbs evenly over the blackberries.1/2 cup brown sugar (packed) | 3/4 cup all-purpose flour | 1/2 tsp ground cinnamon | 1/4 tsp ground nutmeg | 5 tbsp melted butter
- Bake for 35 to 40 minutes, or until the cake is set, lightly browned, and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
- Cool for about 10 minutes on a rack; remove the pan sides and cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
