Slice of Blackberry Cake on a gray plate with a fork on a white background
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5 from 1 vote

Easy Blackberry Crumble Recipe

This traditional New England cake is made with fresh blackberries but can be made using any fruit! Delicious, quick and easy, this is a yummy new family favorite everyone loves! Adapted from King Arthur Flour
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: blackberry recipe, buckle cake recipe, crumb cake recipe
Servings: 8
Author: Andrea Howe

Ingredients

  • For the Batter:
  • 57 grams 1/4 cup unsalted butter, room temp
  • 160 grams 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 large egg room temp
  • 227 grams 2 cups KA Unbleached All-Purpose Flour
  • 118 grams 1/2 cup milk, room temp
  • 340 grams 2 cups blackberries, fresh or frozen
  • For the Topping:
  • 70 grams sugar
  • 70 grams all purpose flour
  • 1.5 tsp ground cinnamon
  • 70 grams unsalted butter room temp

Instructions

  • Directions for the batter:
  • Preheat oven to 375
  • Spray 9" cake pan with non-stick spray and line bottom with parchment paper
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, sugar, baking powder, salt, and vanilla on medium-high speed until well combined and there are no butter clumps remaining.
  • Add the egg, mixing to combine, making sure to scrape the paddle and sides of bowl well.
  • Alternately add the flour and milk to the butter mixture, starting and ending with flour. Mix just until combined.
  • Gently fold in the blackberries.
  • Transfer the batter to the prepared pan and now make the topping.
  • Directions for the topping:
  • Combine sugar, flour and cinnamon in a medium bowl, rubbing everything together with your fingers until it reaches a crumbly state.
  • Sprinkle the topping evenly over the batter and bake for 40-45 minutes until a cake tester comes out clean.

Notes

For the crumble topping: The more you rub the ingredients together, the darker the topping will become as the butter takes on the color of the sugar and cinnamon, and it will stick together quite well in large clumps. Working it together till it reaches this stage will deliver those large crumbly chunks that are so delicious. The less time you mix together, the less crumbly it will be and the smaller your chunks will be. In my book, large crumble chunks = better :)