Blackberry Crumble Cake Recipe

Name: Blackberry Crumble Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter, to grease; 200 g butter, at room temperature; 170 g caster sugar; 2 eggs, at room temperature; 150 g self-raising flour; 150 g plain flour; 185 ml milk; 230 g blackberries; vanilla custard, to serve; crumb topping; 75 g plain flour; 50 g firm butter, chopped; 60 g shredded coconut; 55 g firmly packed brown sugar

Servings: persons

butter, to grease
200 g butter, at room temperature
170 g caster sugar
2 eggs, at room temperature
150 g self-raising flour
150 g plain flour
185 ml milk
230 g blackberries
vanilla custard, to serve
crumb topping
75 g plain flour
50 g firm butter, chopped
60 g shredded coconut
55 g firmly packed brown sugar

1
Preheat oven to 180C Brush a round 22cm(base measurement) springform pan with melted butter to lightly grease.
2
Line the base and sides with non-stick baking paper.
3
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
4
Add the eggs, 1 at a time, beating well after each addition.
5
Add the combined flours and milk and use a large metal spoon to fold until well combined.
6
Spoon the mixture into prepared pan and use the back of a spoon to smooth the surface.
7
Arrange the blackberries in a signle layer over the top.
8
To make the crumble topping, place flour in a bowl.Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
9
Stir in the coconut and sugar.
10
Sprinkle the cruble topping over the blackberries.
11
Bake for 1 hour.Cover loosely with foil.
12
Bake for a further 25 minutes or until a skewer inserted comes out clean.
13
Set aside in the pan for 10 minute to cool before transferring to a wire rack to cool slightly.
14
Cut into wedges and serve with custard.

1106

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: butter, to grease, 200 g butter, at room temperature, 170 g caster sugar, 2 eggs, at room temperature, and more.

Yes, Blackberry Crumble Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blackberry Crumble Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions