Indulge in this mouthwatering easy blackberry crumble cake that combines the sweetness of ripe blackberries with a buttery crumble topping. This cake is perfect for any occasion, from a casual weekend brunch to a formal dessert. The crumble topping adds a delightful texture to the moist and tender cake, making it a crowd-pleasing favorite. Enjoy a slice of this cake with a cup of coffee or tea, or serve it with a scoop of vanilla ice cream for a decadent treat.
Ingredients
- 2 cups fresh blackberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the butter-sugar mixture, alternating with the milk. Mix until just combined.
- Gently fold in the fresh blackberries, being careful not to crush them.
- Pour the batter into the prepared cake pan and spread it evenly.
- In a small bowl, mix together the rolled oats, brown sugar, and sliced almonds. Sprinkle this crumble mixture over the batter in the cake pan.
- Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar before serving. Slice and enjoy!
