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A Cosy Blackberry Crumble Cake for Autumn

There’s something so lovely about baking with fresh blackberries, especially as we head into autumn. This Blackberry Crumble Cake is soft, fruity and full of flavour, with a buttery crumble topping that gives it just the right amount of crunch.

It’s one of those cakes that works in two ways, either serve it warm as a pudding with custard, cream or ice cream, or leave it to cool and enjoy a slice with a nice cuppa.

The addition of yoghurt keeps the cake beautifully soft and moist, because nobody wants dry cake! Tossing the blackberries in flour helps stop them from sinking to the bottom of the loaf.

A soft, fruity loaf cake filled with fresh blackberries and topped with a buttery crumble. Delicious served warm as a dessert or cold with a nice cup of tea.

🍇 Sarah's Blackberry Crumble Cake Recipe

Ingredients

For the cake

150g margarine
155g caster sugar
2 medium eggs
1 tsp almond extract
200g self-raising flour
150g fresh blackberries
2 tablespoons greek yoghurt

For the crumble topping

2oz (55g) plain flour
1oz (28g) margarine
1oz (28g) caster sugar

Method

Preheat the oven to 180°C and grease and line a 2lb loaf tin.
Cream together the margarine and caster sugar until pale, light and fluffy.
Lightly whisk the eggs and mix in the almond extract. You can also add the almond extract directly to the cake mixture if you prefer.
Gradually add the egg to the creamed mixture, adding a spoonful of the flour at the same time. Continue until all the egg has been incorporated. Stir in the yoghurt.
Gently fold in the remaining flour, taking care not to overmix or knock too much air out of the mixture.
Toss the fresh blackberries in a small spoonful of flour. This helps prevent them from sinking to the bottom of the cake. Gently fold them through the cake mixture.
Spoon the mixture into the prepared loaf tin and smooth over the top.
To make the crumble, rub together the flour, margarine and sugar with your fingertips until the mixture resembles fine breadcrumbs.
Sprinkle the crumble evenly over the top of the cake.
Bake for approximately 45 minutes, or until the cake is golden on top, feels set rather than wobbly, and a skewer inserted into the centre comes out clean.

Allow to cool slightly before removing from the tin.

To serve

Serve it warm as a pudding, perhaps with custard, cream or ice cream, or leave it to cool completely and enjoy a slice with a lovely cup of tea. ☕🍇

Tip: A little dusting of icing sugar once cooled would look lovely too.